Contents

International Journal of Food and Fermentation Technology

Vol. 4 No. 1, June, 2014

From the Desk of Editor- in-Chief

ix

Conceptual Editorial

xi

Harnessing of Functional Food Strategies from Traditional Food Processing

iii

Review Paper

1.

Effects of Medium Formulation and Culture Conditions on Microbial Xylanase Production: A Review

1

Hooi Ling Ho

2.

Production of Wine from Mango Fruit: A Review

13

L. V. A. Reddy, O. V. S. Reddy and V. K. Joshi

Research Paper

3.

Antifungal Activity of Bacteriocins of Lactobacillus plantarum MTCC 9503 Purified using

Diatomite Calcium Silicate

27

S. Garcha and P. Rani

4.

Effect of Initial Sugar Concentration and SO ₂ Content on the Physico-Chemical

Characteristics and Sensory Qualities of Mandarin Orange Wine

37

V K Joshi, Navjot Sandhu and Ghan Shyam Abrol

5.

Studies in Determination of Gelatinization Temperature of Wheat Batter Prepared from

Wheat Grains Soaked at Varied Temperatures – A Rheological Perspective

47

Vedprakash D. Surve, Pravin G. Kadam, Shashank T. Mhaske, Uday S. Annapure

6.

Effect of Cation Exchange Resin Treatment on Reduction of Non-Enzymatic Browning of

Orange Juice and Semi-concentrates during Storage

55

Shashibala Juyal and S.K. Sharma

7.

Effect of different sugar sources, pectin esterase and acidulant concentrations on pumpkin wine production

67

Aman Deep Thakur, Anuj Saklani, Somesh Sharma and V.K. Joshi

Book Review

79