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|Title:||Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources|
Tamang, Jyoti Prakash
|Keywords:||Ethnic fermented vegetables;Biopreservation;LAB;Gundruk;Sinki;Goyang;Khalpi;Inziangsang;Mesu;Soidon;Soibum;Soijim;Ekung;Eup;Hirring;Lung-siej;Anishi;Northeast India|
|IPC Code:||Int. Cl. ⁸: A61K36/00, A01G1/00|
|Abstract:||Biopreservation of perishable vegetables is a native skill of Northeast Indian women. Lactic acid fermentation is the actual mechanism involve in the biopreservation process of perishable vegetable and bamboo shoots. Some ethnic fermented vegetables of Northeast India are gundruk, sinki, goyang, inziangsang, khalpi, anishi, etc. and ethnic fermented bamboo shoot products are mesu, soidon, soibum, soijim, ekung, eup, hiring, and lung-siej.|
|Appears in Collections:||IJTK Vol.08(1) [January 2009]|
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