International Journal of Food and Fermentation Technology
Year 2011, Volume-1, Issue-1 (June)
Print ISSN : 2249–1570 Table of contents Editorial Inaugural Editorial
V.K. Joshi Message Message
M.J. Robert Nout Review Articles Behaviour of pesticide residues from barley to beer: recent overview
G. Navarro, N. Vela, S. Navarro Polysaccharides from medicinal mushrooms and their antitumor activities - A review
P.K. Khanna Bee pollen as a hive product and potentials of its use in human diet
J.K. Gupta, Rajesh Sharma, K.N. Ojha High pressure processing of foods: Present status and future strategies
Lakshmi E Unni, OP Chauhan, PS Raju, AS Bawa Research Papers Response surface optimization for cellulase production from Bacillus sp. SB-18
Vasudeo P. Zambare, Lew P. Christopher Effect of different cultivars yeasts (free and immobilized cultures) of S. Cerevisiae and Schizosaccharomyces pombe on physico-chemical and sensory quality of plum based wine for sparkling wine production
VK Joshi, JC Bhardwaj Production of a heat stable β-carotene with antioxidant activity by rhodotorula sp.
Wamik Azmi, Meenu Thakur, Priyanka Kumari Biopreservative potential of lactococcus lactis MTCC 3041
S. Garcha, A. Singla Co-immobilization of indigenous amylolytic and alcoholic yeasts of western himalayas for fermentation of starchy substrates
Gitanjali Vyas, S.S. Kanwar Yield, quality and storability of the potato flour of different Indian cultivars
Dev Raj, VK Joshi, BB Lal Application of purified bacteriocin - basicin produced from Bacillus sp. AG1 to improve safety and shelf life of dairy food products
Nivedita Sharma, Anupama Gupta, Neha Gautam Short Communications Isolation of an antifungal protein from Kiwifruits
Neerja Rana, Abhishek Walia, Vishal Rana Preparation and evaluation of red wine from Punjab purple(Syn.H.516) variety of grapes
GS Kocher, RP Phutela, MIS Gill Book Review Food Science and Technology: Glossary of preeminence
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