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Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources

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Field Value
 
Title Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources
 
Creator Tamang, Buddhiman
Tamang, Jyoti Prakash
 
Subject Ethnic fermented vegetables
Biopreservation
LAB
Gundruk
Sinki
Goyang
Khalpi
Inziangsang
Mesu
Soidon
Soibum
Soijim
Ekung
Eup
Hirring
Lung-siej
Anishi
Northeast India
 
Description 89-95
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.
 
Date 2009-02-05T06:24:28Z
2009-02-05T06:24:28Z
2009-01
 
Type Article
 
Identifier 0972-5938
http://hdl.handle.net/123456789/2978
 
Language en_US
 
Relation Int. Cl. ⁸: A61K36/00, A01G1/00
 
Publisher CSIR
 
Source IJTK Vol.8(1) [January 2009]