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Journal name
Journal of ethnic foods
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Publication year rev
7984-2016
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2016 v.3 no.4
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- Author:
- Sushanta Ghosh; Lovely Rahaman; David Lalvohbika Kaipeng; Dipankar Deb; Nandita Nath; Prosun Tribedi; Bipin Kumar Sharma
- Source:
- Journal of ethnic foods 2016 v.3 no.4 pp. 251-256
- ISSN:
- 2352-619X
- Subject:
- Artocarpus heterophyllus; Citrus sinensis; Combretum; Litsea monopetala; alcohols; beers; brewing; carbohydrate content; fermentation; flavor; herbs; humans; ingredients; lifestyle; nationalities and ethnic groups; physicochemical properties; reducing sugars; rice; rice flour; risk; starter cultures; traditional foods; water content; India
- Abstract:
- ... Tripura is inhabited by many indigenous communities having unique ethno-socio-cultural lifestyle with age-old rice beer brewing techniques using wild herbs and local rice varieties popularly known as chuwak or zu. The present study is focused on comparative evaluation of brewing methods and nutritional aspects of rice beer among Debbarma, Jamatia, Koloi, and Molsom tribes of Tripura. Sample ingred ...
- DOI:
- 10.1016/j.jef.2016.12.001
- https://doi.org/10.1016/j.jef.2016.12.001
- Author:
- Avik Panda; Kuntal Ghosh; Mousumi Ray; Sourav K. Nandi; Saswati Parua (Mondal); Debabrata Bera; Som Nath Singh; Sanjay K. Dwivedi; Keshab C. Mondal
- Source:
- Journal of ethnic foods 2016 v.3 no.4 pp. 257-262
- ISSN:
- 2352-619X
- Subject:
- Bifidobacterium; acetic acid; ascorbic acid; chemical composition; cottage cheese; ethanol; fermentation; lactic acid; lactic acid bacteria; methanol; milk; molds (fungi); riboflavin; solar drying; thiamin; traditional foods; yeasts; India
- Abstract:
- ... Chhurpi is a traditional cottage cheese found in different hilly regions of India including Sikkim, Darjeeling, Ladakh, etc. The main aim of this study was to explore the preparation process, microbial, and chemical compositions of chhurpi in Ladakh. There are mainly two types of chhurpi found in Ladakh: soft and hard (sun dried). Results showed that yeast, mold, lactic acid bacteria, and Bifidoba ...
- DOI:
- 10.1016/j.jef.2016.12.004
- https://doi.org/10.1016/j.jef.2016.12.004
- Author:
- Shankar P. Sha; Anu Anupama; Pooja Pradhan; Gandham S. Prasad; Jyoti P. Tamang
- Source:
- Journal of ethnic foods 2016 v.3 no.4 pp. 292-296
- ISSN:
- 2352-619X
- Subject:
- Candida; Pichia; Saccharomycopsis; Schizosaccharomyces; Wickerhamomyces anomalus; alcoholic beverages; denaturing gradient gel electrophoresis; grains; phenotype; polymerase chain reaction; traditional foods; yeasts; Himalayan region; India
- Abstract:
- ... Marcha is an ethnic amylolytic starter that is used to ferment boiled cereals to produce alcoholic drinks, commonly called jaanr, in the Himalayan Regions of Sikkim and Darjeeling of India.The aim of this study was to investigate yeast flora of marcha collected from Sikkim in India by phenotypic characterization and polymerase chain reaction–denaturing gradient gel electrophoresis (PCR-DGGE).The a ...
- DOI:
- 10.1016/j.jef.2016.11.009
- https://doi.org/10.1016/j.jef.2016.11.009
- Author:
- Ranjita Rai; H. Nakibapher Jones Shangpliang; Jyoti P. Tamang
- Source:
- Journal of ethnic foods 2016 v.3 no.4 pp. 270-275
- ISSN:
- 2352-619X
- Subject:
- fermentation; fermented milk; indigenous knowledge; milk; nationalities and ethnic groups; pastoralism; surveys; traditional foods; Bhutan; Himalayan region; India; Nepal
- Abstract:
- ... Pastoralists comprising different ethnic groups of people dominate the Eastern Himalayas. Traditional knowledge in the Eastern Himalayas reflects the common linkage of origin and settlement of the ethnic groups in the regions. The practice of milk fermentation along the Eastern Himalayan regions shows similar types of ethnic naturally fermented milk (NFM) products that are regularly prepared by di ...
- DOI:
- 10.1016/j.jef.2016.11.006
- https://doi.org/10.1016/j.jef.2016.11.006
5. Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals
- Author:
- Swati Ray; David Joseph Bagyaraj; George Thilagar; Jyoti P. Tamang
- Source:
- Journal of ethnic foods 2016 v.3 no.4 pp. 297-299
- ISSN:
- 2352-619X
- Subject:
- Eleusine coracana subsp. coracana; alcoholic beverages; alcohols; barley; fermentation; lactic acid bacteria; pH; rice; sensory evaluation; titratable acidity; traditional foods; vitamin content; wheat; yeasts; Himalayan region; India
- Abstract:
- ... The traditional drink of the North-eastern parts of India, Chyang or locally known Kodo ko jaanr, is one of the most nutritious drinks. The mild-alcoholic, sweet-flavored beverage, because of high calories, vitamin content, beneficial lactic acid bacteria, and yeast, is considered more as food than an alcoholic beverage. The substrate traditionally used for its preparation is barley or ragi.This s ...
- DOI:
- 10.1016/j.jef.2016.11.008
- https://doi.org/10.1016/j.jef.2016.11.008
- Author:
- Subramanian Mutheeswaran; Seenisamy Esakkimuthu; Perumal Pandikumar; Savarimuthu Ignacimuthu; Naif Abdullah Al-Dhabi
- Source:
- Journal of ethnic foods 2016 v.3 no.4 pp. 263-269
- ISSN:
- 2352-619X
- Subject:
- Amorphophallus paeoniifolius; Panicum sumatrense; Solanum melongena; Tamarindus indica; Vitis vinifera; anemia; blood; chickens; dietary recommendations; disease control; fever; fruits; gastrointestinal system; jaundice; male sterility; pathogenesis; traditional foods; India
- Abstract:
- ... It is well known that diet plays a vital role in the pathogenesis, prevention, and management of diseases. In indigenous medical systems of India, diet is an integral component of treatment, and such knowledge is poorly documented. This study quantified the consensus about the dietary recommendations prescribed by the noninstitutionally trained Siddha practitioners of Virudhunagar District of Tami ...
- DOI:
- 10.1016/j.jef.2016.11.007
- https://doi.org/10.1016/j.jef.2016.11.007
- Author:
- Yutika Narzary; Jahnovi Brahma; Chandan Brahma; Sandeep Das
- Source:
- Journal of ethnic foods 2016 v.3 no.4 pp. 284-291
- ISSN:
- 2352-619X
- Subject:
- alcoholic beverages; eating habits; extinction; fermented foods; food industry; globalization; livelihood; multicultural diversity; questionnaires; risk; surveys; taste; traditional foods; India
- Abstract:
- ... The Kokrajhar district of Assam in India is a region with rich cultural diversity and ethnic groups. Each ethnic group has its own method of fermenting food materials for the purpose of preservation, taste, and nutritional enhancement and has been carrying this tradition from time immemorial. Due to impact of globalization, these lesser known fermented foods and beverages are at the risk of extinc ...
- DOI:
- 10.1016/j.jef.2016.11.010
- https://doi.org/10.1016/j.jef.2016.11.010
- Author:
- Ranendra K. Majumdar; Deepayan Roy; Sandeep Bejjanki; Narayan Bhaskar
- Source:
- Journal of ethnic foods 2016 v.3 no.4 pp. 276-283
- ISSN:
- 2352-619X
- Subject:
- diet; elderly; fermentation; fermented fish; fish; food preservation; hills; natural resources; rain; solar drying; traditional foods; traditional technology; Himalayan region; India; South East Asia
- Abstract:
- ... Like southeast Asian countries fermented fish is a well known strategy of food preservation in the northeast region of India. The northeastern region of India is known for its vast natural resources and a cauldron of different people and cultures, lie deep in the lap of easternmost Himalayan hills in northeastern part of India. Here the fermentation technology evolved by compulsion of people. Popu ...
- DOI:
- 10.1016/j.jef.2016.12.003
- https://doi.org/10.1016/j.jef.2016.12.003
- Author:
- Sajad A. Rather; F.A. Masoodi; Rehana Akhter
- Source:
- Journal of ethnic foods 2016 v.3 no.4 pp. 246-250
- ISSN:
- 2352-619X
- Subject:
- beef; chickens; cuisine; exports; flavor; fruits; indigenous knowledge; industrialization; mutton; palatability; texture; traditional foods; urbanization; vegetables
- Abstract:
- ... Wazwan, the Kashmiri cuisine, is a unique and inseparable component of Kashmiri culture. It comprises from seven to 36 dishes of mutton or beef, chicken, fruits, and vegetables. The important ethnic meat products of wazwan include kabab, tabak maaz, aab gosh, rogan josh, nate-yakhni, rista, and goshtaba. The ethnic meat products of Kashmiri wazwan are popular because of their appealing flavor, tex ...
- DOI:
- 10.1016/j.jef.2016.12.002
- https://doi.org/10.1016/j.jef.2016.12.002