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International Journal of Food and Fermentation Technology
Year 2011, Volume-1, Issue-1 (June)
Print ISSN : 2249–1570

Table of contents


Inaugural Editorial
V.K. Joshi


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
V.K. Joshi


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