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An Overview on the Biological Production of Vinegar

2917

Perspectives into probiotics- from phenotyping to pyrosequencing

2645

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

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

1786

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

1585

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

1416

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

1252

Changes in Chemical Properties of Dreid Cocoa (Theobroma cacao) Beans during Fermentation

1243

Development of novel indigenous pearl millet based fermented Skim milk product

1206

Survival and release of probiotic bacteria from chitosan-coated alginate-starch capsules in mice gastro-intestinal tract and effect on faecal flora and immune parameters in mice

1156

Isolation and Characterization of Potential Probiotic Lactobacillus gasseri Strains Isolated from Different Sources

1096

Lactobionic Acid: Significance and Application in Food and Pharmaceutical

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Formulation, Sensory and Microbial Aspects of Functional Fermented Dairy Product – Synbiotic Dahi

1004

Metabiotics and their Health Benefits

993

Microencapsulation of probiotic cultures for preparation of yoghurt

969

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

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