Original Article

Effect of Addition of Additives on Sequential Culture Lactic Acid Fermentation of Radish

Year: 2019 | Month: December | Volume 9 | Issue 2

References (23)

1.A.O.A.C. 1980. Official Methods of Analysis. Association of Official Analytical Chemists, W. Hortwitz (ed.). 13th edn. Washington DC.

View at Google Scholar

2.Anand, J.C. and Das, L. 1971. Effects of condiments on lactic fermentation in sweet turnip pickle. J. Food Sci. Technol., 8(3): 143.

View at Google Scholar

3.Fleming, H.P. and Mc Feeters, R.F. 1981. Use of microbial cultures : vegetable products. Food Technol., 35(1): 84-88.

View at Google Scholar

4.Frazier, W.C. and Westhoff, D.C. 1998. Food Microbiology. Tata Mcgraw Hill Publi. Co., 7th edn, New Delhi.

View at Google Scholar

5.Hang, Y.D. and Jackson, H. 1967. Preparation of soyabean cheese using lactic starter organisms- General characteristics of the finished cheese. Food Technol., 21: 1033.

View at Google Scholar

6.Harrigan, W.F. and McCance, E.M. 1966. (eds.) Laboratory Methods in Microbiology. 2nd edn. Academic Press, London.

View at Google Scholar

7.Joshi, V.K. and Sharma, S. 2009. Preparation and evaluation of sauces from lactic acid fermented vegetables. J. Food Sci. Technol., 47(2): 214-218.

View at Google Scholar

8.Joshi, V.K. and Sharma, S. 2009. Lactic acid fermentation of radish for shelf-stability and pickling. Natural Product Radiance, 8(1): 19-24.

View at Google Scholar

9.Joshi, V.K., Bhutani, V.P. and Thakur, N.K. 1999. Nutrition and composition of fermented products. In: Biotechnology : Food Fermentation. V.K. Joshi and Ashok Pandey (eds.) Vol. I. Educational Publishers and Distributors, New Delhi, pp. 259.

View at Google Scholar

10.Joshi, V.K. and Thakur, Shiwali. 2000. Lactic acid Fermented Beverage. In: Post-harvest Technology of Fruits and Vegetables. L.R. Verma, and V.K Joshi, Eds., pp. 1102-1127. The Indus Publ. New Delhi.

View at Google Scholar

11.Joshi, V.K. and Bhat, Anju. 2000. Pickles: Technology of Preparation. In: Post-harvest Technology of Fruits and Vegetables. L.R. Verma and V.K. Joshi (eds.), Indus Publishing Co., New Delhi, pp. 777-798.

View at Google Scholar

12.Joshi, V.K. and Bhat, Anju. 2000. Pickles: Technology of Preparation. In: Post-harvest Technology of Fruits and Vegetables. L.R. Verma and V.K. Joshi (eds.), Indus Publishing Co., New Delhi, pp. 777-798.

View at Google Scholar

13.Joshi, V.K., Sharma Somesh, Chauhan Arjun and Thakur, N.S. 2011. Preparation and evaluation of instant chutney mix from lactic acid fermented vegetables. International Journal of Food and Fermentation Technology, 1(2): 201-209.

View at Google Scholar

14.Kumari Kajal, Sharma Somesh and Kaundal Kirti. 2018. Production, purification and efficacy of bacteriocin isolated from natural lactic acid fermentation of wild Himalayan fig fruit. Journal of Pure and Applied Microbiology, 12(2): 879-885.

View at Google Scholar

15.O’Mohony, M. 1985. Sensory Evaluation of Foods - Statistical Method and Procedures. Marcel Dekker Inc., New York.

View at Google Scholar

16.Oberoi Khyati, Tolun Aysu, Sharma Kanika and Sharma Somesh. 2019. Microencapsulation: An Overview for the survival of probiotic. Journal of Microbiology, Biotechnology and Food Sciences, 9(2): 280-287.

View at Google Scholar

17.Pederson, C.S. 1979. Microbiology of Food Fermentations. Second Edition, The AVI Publishing Co., Westport/ Connecticut (USA), pp. 384.

View at Google Scholar

18.Ranganna, S. 1986. Handbook of Analysis of Quality Control for Fruit and Vegetable Products. 2nd Edn. Tata McGraw Hill Publ. Co., New Delhi.

View at Google Scholar

19.Sadasivam, S. and Manickam, A. 1996. Biochemical methods. 2ndedn. New Age International, New Delhi.

View at Google Scholar

20.Sahlin, P. 1999. Fermentation as a method of food processing: production of organic acids, pH-development and microbial growth in fermenting cereals. Licentiate thesis, Division of the Applied Nutrition and Food Chemistry, Lund University.

View at Google Scholar

21.Sethi, V. and Anand, J.C. 1984. Effect of mustard and its components on the fermentation of cauliflower. Indian Food Packer, 38(4): 41-46.

View at Google Scholar

22.Sharma, S. and Joshi, V.K. 2007. Influence of temperature and salt concentration on lactic acid fermentation of radish (Raphnus sativus). J. Food Sci. Technol., 44(6): 611-614.

View at Google Scholar

23.Sharma, S., Joshi, V.K. and Lal Kaushal, B.B. 2008. Preparation of Ready –to-Serve drink from lactic acid fermented vegetables. Indian Food Packer, 62(3): 17-21.

View at Google Scholar

Economic Affairs, Quarterly Journal of Economics| In Association with AESSRA

27030547 - Visitors since February 20, 2019