Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/2978
Title: Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources
Authors: Tamang, Buddhiman
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
Issue Date: Jan-2009
Publisher: CSIR
Series/Report no.: 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.
Description: 89-95
URI: http://hdl.handle.net/123456789/2978
ISSN: 0972-5938
Appears in Collections:IJTK Vol.08(1) [January 2009]

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