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Barley: A Cereal with Potential for Development of Functional Fermented Foods

8431

Cereal-based Fermented Foods for Enhanced Nutritional Attributes and Better Gut Health

8144

Anaerobic Digestion Process for the Treatment of High Brix Distillery Spent Wash

7956

An Overview on the Biological Production of Vinegar

7878

Perspectives into probiotics- from phenotyping to pyrosequencing

7002

Microencapsulation Technology to Enhance the Viability of Probiotic Bacteria in Fermented Foods: An Overview

6590

Fermentative Production of nata-de-cashew from Calcium Alginate Incorporated Cashew Apple Juice Medium

6559

Determination of In-Vitro Anticancer Activity and Short Chain Fatty Acids in Traditionally Fermented Millet Gruels

6509

Effect of Ph and Temperature on Carotenoid Pigments produced from Rhodotorula Minuta

6389

Functional Aspects and Potential Applications of Weissella Species in Food and Health

6371

Guava (Psidium guavaja) – Properties and Trend in Functional Foods

6282

Bile tolerance, Bile Deconjugation and Cholesterol reducing properties of Lactobacillus strains isolated from traditional fermented foods

6178

Technological Challenges for Future Probiotic Foods

6120

Effect of Malting on Nutritional Profile of Alfalfa Seeds and Development of Value Added Fermented Products

6098

Spice Oil as Flavour Adjunct in Bhapa dahi (Steamed Dahi) and its Impact on Shelf-life Extension of Product

6086

@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

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