International Journal of Fermented Foods
International Journal of Fermented Foods aims to publish orignial articles which contain results of research in food science related to fermentation as a method of food processing and prevention. Fermentation is a process of food preservation with great potential. It is an environment friendly process , consumes less energy and produces less waste. It is easy to manage both under simple household condition and in an industrial scale. It could be applied to a wide variety of raw materials to produce a variety of different finished foods products. It has the advantage of being generally regarded as safe(GRAS) and offers immense opportunities for production of novel products which can be classified as " organic foods" , "health foods" , "convenience foods" , "ethnic foods" , "neutraceuticals" , "functionals foods " and not to forget "foods for clinical nutrition". Cereals , pulses , root crops , vegetables , fruits , meat and fish are preseved by one or other method of fermentation in some part of the world.
The International Journal of Fermented Foods(IJFF) will publish hight - quality research articles that meet the general criteria of signiicance and academic excellence , written in English , in all area of the subject Fermented Foods. The journal will be published half yearly to start with and then converted to quarterly in two years. It will be publish half yeary to start with and then converted to quarterly in two years. It will also accommodate review articles on any area of fermented foods viz , technology , microbiology , biochemistry , nutrition , health , marketing , etc. It will also publish work on probiotics , prebiotics , synbiotics , neutraceuticals and related clinical studies.