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Articles published in IFI Mag Vol.5 Issue 3. (May-June 2023):
Microencapsulation of lactic acid bacteria for dairy and food applications
--Reshab Majumder, Nishu Saini, Shalini S V, Basavaprabhu H N and Pradip V Behare1*
Adopting and promoting circular economy practices for
sustainable food supply chain
--Pranay Banerjee*
Potentials of kokum (Garcinia indica) -An underutilized Indian fruit as a functional food
--Anandu Chandra Khanashyam and Mathala Juliet Gupta*
Nutritional and nutraceutical profiles of Withania coagulans:
A potent Indian cheese-maker in the dairy industry
--Saloni*, Urvashi Vikranta, Dinesh Chandra Rai and Raj Kumar Duary
Augmented Reality (AR) in dairy industry – Future prospects
--Dharani Muthusamy*, Neha Naijo and Manoharan AP
Stevia (Steviol glycosides): A thorough exploration of a natural food additive
--Vaibhav Jadhav*, A A Joshi and R B Kshirsagar
Retd. Chief Scientist, Dept. of Microbiology & Fermentation Technology CSIR-Central Food Technological Research Institute, Mysuru 570020, India Presently: Research Advisor, Schevaran Innovation Cent