Swati Ray, David Joseph Bagyaraj, George Thilagar, Jyoti P. Tamang

Slides:

Advertisements

Similar presentations

The Good Fat Cell Volume 147, Issue 7, (December 2011) DOI: /j.cell Copyright © 2011 Terms and Conditions Terms and Conditions.

Advertisements

Dolichos biflorus exhibits anti-inflammatory and antioxidant properties in an acute inflammatory model Limi Elizabeth Mathew, G. Sindhu, A. Helen Journal.

Treatment of methamphetamine abuse: An antibody-based immunotherapy approach Yun-Hsiang Chen, Kuang-Lun Wu, Ho-Min Tsai, Chia-Hsiang Chen Journal of Food.

2015 Alzheimer's disease facts and figures Alzheimer's & Dementia: The Journal of the Alzheimer's Association Volume 11, Issue 3, Pages (March.

EASL Clinical Practice Guidelines: Vascular diseases of the liver Journal of Hepatology Volume 64, Issue 1, Pages (January 2016) DOI: /j.jhep

How surgeons can find information online? Martin Hewitt International Journal of Surgery Volume 5, Issue 6, Pages (December 2007) DOI: /j.ijsu

2002 Air Medical Transport Industry Awards Air Medical Journal Volume 22, Issue 2, Pages (March 2003) DOI: /S X(03) Copyright.

Portuguese traditional sausages: different types, nutritional composition, and novel trends Cláudia Marcos, Cláudia Viegas, André M. de Almeida, Maria.

Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia Roman Hovsepyan, Nina Stepanyan-Gandilyan,

Revisit to Ethiopian traditional barley-based food Jemal Mohammed, Semeneh Seleshi, Fetene Nega, Mooha Lee Journal of Ethnic Foods DOI: /j.jef

History of Korean gochu, gochujang, and kimchi

Households' dietary habits and food consumption patterns in Hamishkoreib locality, Kassala State, Sudan Fatima A. Khalid, Awadia K.M. Ali, Siteldar A.

Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission Yuta Uchiyama, Hikaru.

Traditional and ayurvedic foods of Indian origin

The geography of yam cultivation in southern Nigeria: Exploring its social meanings and cultural functions Jude Ejikeme Obidiegwu, Emmanuel Matthew Akpabio

Naturally fermented ethnic soybean foods of India

Avik Panda, Kuntal Ghosh, Mousumi Ray, Sourav K

Advancing ethnic foods in diverse global ecologies through systems-based solutions is essential to global food security and climate resilience–integrated.

Ryo Kohsaka Journal of Ethnic Foods

Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi, a traditional rapeseed fermented food product of Assam,

Food, eating behavior, and culture in Chinese society

Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage Jirasak Kongkiattikajorn Journal.

The legend of laphet: A Myanmar fermented tea leaf

Recent research advances and ethno-botanical history of miang, a traditional fermented tea (Camellia sinensis var. assamica) of northern Thailand Chartchai.

Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia Bertha Araminta Wahyudi, Felicia Agnes Octavia, Marissa Hadipraja, Sabrina.

Yuta Uchiyama, Hikaru Matsuoka, Ryo Kohsaka Journal of Ethnic Foods

Efficacy of ginger for treating Type 2 diabetes: A systematic review and meta-analysis of randomized clinical trials James W. Daily, Mini Yang, Da Sol.

Traditional fermented foods and beverages of Namibia

Households' dietary habits and food consumption patterns in Hamishkoreib locality, Kassala State, Sudan Fatima A. Khalid, Awadia K.M. Ali, Siteldar A.

Chien Y. Ng, Shahrim Ab. Karim Journal of Ethnic Foods

Factors affecting households' meat purchase and future meat consumption changes in China: a demand system approach Haifeng Zhang, Jun Wang, Wayne Martin

Community-wise evaluation of rice beer prepared by some ethnic tribes of Tripura Sushanta Ghosh, Lovely Rahaman, David Lalvohbika Kaipeng, Dipankar Deb,

You-Suk Lee, Hyemee Kim, Hyun-Sook Kim, Hae-Jeung Lee

Turkish cultural heritage: a cup of coffee

Traditional plant-based foods and beverages in Bahrain

Health attributes of ethnic vegetables consumed in the Eastern Anatolia region of Turkey: Antioxidant and enzyme-inhibitory properties Abdullah Dalar,

Toe and flow: Essential components and structure of the amputation prevention team Lee C. Rogers, DPM, George Andros, MD, Joseph Caporusso, DPM, Lawrence.

Seema Patel, Hafiz A.R. Suleria Journal of Ethnic Foods

Some nonfermented ethnic foods of Sikkim in India

Advancing ethnic foods in diverse global ecologies through systems-based solutions is essential to global food security and climate resilience–integrated.

Revisit to Ethiopian traditional barley-based food

Quantification of ethnodietetic knowledge among noninstitutionally trained Siddha practitioners of Virudhunagar District, Tamil Nadu, India Subramanian.

Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission Yuta Uchiyama, Hikaru.

Antiviral activity of Chongkukjang extracts against influenza A virus in vitro and in vivo Bai Wei, Se-Yeoun Cha, Min Kang, Young Jin Kim, Chang-Won Cho,

Treat the Pain Program Journal of Pain and Symptom Management

Kurniasih Sukenti, Luchman Hakim, Serafinah Indriyani, Y

Parkinson's disease and anaesthesia

David Clark, PhD, Michael Wright, PhD

This Month in AJKD American Journal of Kidney Diseases

Confessions of a journal junkie

News & Notes Journal of Allergy and Clinical Immunology

Support Your Specialty

Quiz page December 2004 American Journal of Kidney Diseases

Minutes of the Board of Directors Meeting

Volume 143, Issue 6, (December 2010)

Volume 69, Issue 12, Pages (June 2006)

Table of contents The Journal for Nurse Practitioners

Society for Investigative Dermatology 2010 Meeting Minutes

Research Snippets Journal of Investigative Dermatology

Volume 9, Issue 6, (December 2011)

Reviewer Acknowledgment

Research Snippets from the British Journal of Dermatology

News & Notes Journal of Allergy and Clinical Immunology

Pathogenesis of cholestatic hepatitis C

Table of contents The Journal for Nurse Practitioners

Discussion The Journal of Thoracic and Cardiovascular Surgery

George D. Lilly 1906–1988 Journal of Vascular Surgery

ACRM News Archives of Physical Medicine and Rehabilitation

News & Notes Journal of Allergy and Clinical Immunology

Quiz page December 2003 American Journal of Kidney Diseases

Presentation transcript:

Preparation of Chyang, an ethnic fermented beverage of the Himalayas, using different raw cereals Swati Ray, David Joseph Bagyaraj, George Thilagar, Jyoti P. Tamang Journal of Ethnic Foods Volume 3, Issue 4, Pages 297-299 (December 2016) DOI: 10.1016/j.jef.2016.11.008 Copyright © 2016 Korea Food Research Institute Terms and Conditions

Fig. 1 Flow sheet for preparation of Chyang. (A) Ragi grains. (B) Sorghum grains. (C) Cooking the grains. (D) Mixing cooked grains with Marcha. (E) Fermentation. (F) Extraction with lukewarm water. (G) Filtration of Chyang. (H) Chyang. Journal of Ethnic Foods 2016 3, 297-299DOI: (10.1016/j.jef.2016.11.008) Copyright © 2016 Korea Food Research Institute Terms and Conditions