Fermentation – Food Journal

Production and Characterization of Pectinase from Aspergillus nigerUsing Orange Peels as Carbon Source

Post author:foodjournal
Post published:January 2, 2026
Post category:Original Research Article
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Authors: Emochone Roy Yohanna, 1, Moses Adondua Abah, 1,2, Micheal Abimbola Oladosu, 2,3, Okpanachi Nuhu Oyibo, 4, Iheanacho Chinedu Christian, 5,6, Victoria Chibuihe Nnamdi, Wontumi Samuel Odarno,Iheakolam Uchenna Caleb, 7

DOI: https://doi.org/10.51470/FAB.2026.7.1.13

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Enhancement of Antioxidant Activity in Plant-Based Foods through Fermentation

Post author:foodjournal
Post published:June 10, 2025
Post category:Review Article
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Authors: Somnath Ghosh*, , , , , , , , , , ,

DOI: https://doi.org/10.51470/FAB.2025.6.1.44

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Cultural and Regional Influences on the Development and Acceptance of Fermented Functional Foods

Post author:foodjournal
Post published:September 13, 2023
Post category:Short Communication
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Authors: Kamla Mahajani , 1, Vidhya C. S.*, 2, Rahul Sahu, 3, Prayasi Nayak , 4, , , ,

DOI: https://doi.org/10.51470/FAB.2023.4.2.06

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