The Experts below are selected from a list of 966 Experts worldwide ranked by ideXlab platform
Prabir Debbarma - One of the best experts on this subject based on the ideXlab platform.
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diversified traditional Cured food products of certain indigenous tribes of tripura india
IJTK Vol.14(3) [July 2015], 2015Co-Authors: Devananda Uchoi, Deepayan Roy, Ranendra K Majumdar, Prabir DebbarmaAbstract:The diversified traditional Cured food products which include fermented, dried and smoked bamboo shoot, wild leaf, vegetable, fruit, alcoholic beverage and fish are processed and prepared by the ethnic groups of Tripura and these are intimately associated to their ecological, socio-cultural, spiritual life and health. These Cured Foods are consumed as a regular food item in different recipes and culinary style over a long period of time by the original inhabitants of this state. From the socio-cultural point of view, although these are nutritious, moreover, there are popular beliefs on the use of such traditional food products regarding their curing effect of number of seasonal and chronic health problems. The paper describes the various traditional Cured Foods of certain tribes of Tripura, their method of preparation, uses, nutritional and medicinal values as they play a vital role in the traditional life style of the people of Tripura.
Devananda Uchoi - One of the best experts on this subject based on the ideXlab platform.
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diversified traditional Cured food products of certain indigenous tribes of tripura india
IJTK Vol.14(3) [July 2015], 2015Co-Authors: Devananda Uchoi, Deepayan Roy, Ranendra K Majumdar, Prabir DebbarmaAbstract:The diversified traditional Cured food products which include fermented, dried and smoked bamboo shoot, wild leaf, vegetable, fruit, alcoholic beverage and fish are processed and prepared by the ethnic groups of Tripura and these are intimately associated to their ecological, socio-cultural, spiritual life and health. These Cured Foods are consumed as a regular food item in different recipes and culinary style over a long period of time by the original inhabitants of this state. From the socio-cultural point of view, although these are nutritious, moreover, there are popular beliefs on the use of such traditional food products regarding their curing effect of number of seasonal and chronic health problems. The paper describes the various traditional Cured Foods of certain tribes of Tripura, their method of preparation, uses, nutritional and medicinal values as they play a vital role in the traditional life style of the people of Tripura.
Deepayan Roy - One of the best experts on this subject based on the ideXlab platform.
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diversified traditional Cured food products of certain indigenous tribes of tripura india
IJTK Vol.14(3) [July 2015], 2015Co-Authors: Devananda Uchoi, Deepayan Roy, Ranendra K Majumdar, Prabir DebbarmaAbstract:The diversified traditional Cured food products which include fermented, dried and smoked bamboo shoot, wild leaf, vegetable, fruit, alcoholic beverage and fish are processed and prepared by the ethnic groups of Tripura and these are intimately associated to their ecological, socio-cultural, spiritual life and health. These Cured Foods are consumed as a regular food item in different recipes and culinary style over a long period of time by the original inhabitants of this state. From the socio-cultural point of view, although these are nutritious, moreover, there are popular beliefs on the use of such traditional food products regarding their curing effect of number of seasonal and chronic health problems. The paper describes the various traditional Cured Foods of certain tribes of Tripura, their method of preparation, uses, nutritional and medicinal values as they play a vital role in the traditional life style of the people of Tripura.
Ranendra K Majumdar - One of the best experts on this subject based on the ideXlab platform.
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diversified traditional Cured food products of certain indigenous tribes of tripura india
IJTK Vol.14(3) [July 2015], 2015Co-Authors: Devananda Uchoi, Deepayan Roy, Ranendra K Majumdar, Prabir DebbarmaAbstract:The diversified traditional Cured food products which include fermented, dried and smoked bamboo shoot, wild leaf, vegetable, fruit, alcoholic beverage and fish are processed and prepared by the ethnic groups of Tripura and these are intimately associated to their ecological, socio-cultural, spiritual life and health. These Cured Foods are consumed as a regular food item in different recipes and culinary style over a long period of time by the original inhabitants of this state. From the socio-cultural point of view, although these are nutritious, moreover, there are popular beliefs on the use of such traditional food products regarding their curing effect of number of seasonal and chronic health problems. The paper describes the various traditional Cured Foods of certain tribes of Tripura, their method of preparation, uses, nutritional and medicinal values as they play a vital role in the traditional life style of the people of Tripura.
Ling Zhang - One of the best experts on this subject based on the ideXlab platform.
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a simple gold plate electrode modified with gd doped tio2 nanoparticles used for determination of trace nitrite in Cured food
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2012Co-Authors: M L Zhang, Zhong Cao, L Xue, Yi Zhou, Shu Long, T Deng, Ling ZhangAbstract:A simple gold plate electrode (GPE) based on a gadolinium-doped titanium dioxide (Gd/TiO2) ultrathin film was successfully constructed by using a surface sol-gel technique, and used for the detection of trace amounts of nitrite in Cured Foods. The Gd/TiO2 nanoparticles were synthesised and characterised via scanning electron microscopy (SEM) and X-ray diffraction (XRD), indicating that the Gd-doped TiO2 formed an anatase phase through roasting at 450°C, generating actively interstitial oxygen at the interface of the surface of TiO2 lattice surrounded by Gd3+. The electro-catalytic effect for oxidation of nitrite on the modified electrode was investigated by cyclic voltammetry in 0.10 mol l−1 sulfuric acid media solution, showing that the modified electrode exhibited excellent response performance to nitrite with good reproducibility, selectivity and stability. The catalytic peak current was found to be linear with nitrite concentrations in the range of 8.0 × 10−7 to 4.0 × 10−4 mol l−1, with a detection l...
