2 publications

• Published Subscription 20 Apr 2018

  Fermented Foods: New Prospects and Challenges

  By Sanju Narwal, Subrota Hati, Sreeja V.

  Abstract: Fermented dairy products are considered as an important part of our nutritional diet. Formerly, lactic acid bacteria were used for the production of fermented products, but now their fermentation processes produces certain physiological components possessing higher nutritional value and regular intake of such products can provide many health benefits such as anti-obesity, anti-oxidative, anti-hypertensive, prevention of urogenital infections, improved beauty and oral health. Fermented foods also play an important role …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 23–33 Read article →

• Published Subscription 20 Apr 2018

  Food Borne Pathogens: A Threat to Dairy Industry

  By Vaghela Nileshkumar R., Subrota Hati, Kunal Gawai, Sreeja V.

  Abstract: Food borne diseases is the major concern along with malnutrition in developing countries and developed countries as well. Milk is rich source of nutrition with large number of pathogenic bacteria which are more susceptible to cause illness or death. Millions of people stuck with food borne outbreaks throughout the globe because of presence of pathogenic bacteria – disease causing microbiota like E. coli O157:H7, Salmonella, Shigella, Listeria, Campylobacter, S.aureus and …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 1, 2015 · pp. 28–36 Read article →