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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
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.
Page(s): 89-95
ISSN: 0972-5938
Appears in Collections:IJTK Vol.08(1) [January 2009]

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