An Overview on the Biological Production of Vinegar

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Perspectives into probiotics- from phenotyping to pyrosequencing

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

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

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

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

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

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Yogurt: A Nature’s Wonder for Mankind

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Fermented Rice Beverage of Northeast India: A systematic review

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Exploration of Lactobacillus fermentum MTCC 8711 Microencapsulation by spray drying for their use as probiotic

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

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Antimicrobial activity of bioactive peptides derived from fermentation of soy milk by Lactobacillus plantarum C2 against common foodborne pathogens

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Probiotic Characterization of Indigenous Lactic Strains using Foldscope and Development of Functional Yogurt

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Contents Vol. 8, No. 1, June 2019

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‘Chubitchi’- The native fermented rice beverage of the garos’ of west garo hills, Meghalaya

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