Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Chhurpi"'
Autor:
Rajendra Panta, Vinod Kumar Paswan, Prajasattak Kanetkar, Durga Shankar Bunkar, Hency Rose, Shiva Bakshi
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-15 (2023)
Abstract Chhurpi is the hardest cheese known in the world that is typically made in the mountain region of Nepal by coagulating milk with the help of coagulating agents and thereby partly draining the whey from the milk of Yaks, Chauris, Cows, and Bu
Externí odkaz:
https://doaj.org/article/9ca5f6e758de4f9f88e458ea79e5024a
Akademický článek
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Autor:
Kriti Ghatani, Subarna Thapa, Shankar Prasad Sha, Sourav Sarkar, Debabrata Modak, Soumen Bhattacharjee
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
In this study, the two lactic acid bacterial strains Enterococcus durans and Enterococcus lactis previously isolated from soft chhurpi, a traditionally fermented milk product prepared by the indigenous community of Sikkim Himalayas and healthy human
Externí odkaz:
https://doaj.org/article/94ef6326282b46d6a669a12c6b3eeef5
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100116- (2022)
The present study was carried to optimize the processing conditions for Himalayan cheese–chhurpi, using response surface methodology in order to develop the product with optimum yield and desirable sensory properties. A central composite rotatable
Externí odkaz:
https://doaj.org/article/3fb17e1922f24905b2c9dea52f34a5ca
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100231- (2022)
In this study, simulated in vitro GI digestion of the Himalayan hard chhurpi cheese resulted in the increase of hydrolyzed protein content, antioxidant and ACE-inhibitory activities. LC-MS/MS-based peptidomics revealed a total of 1473 peptides in the
Externí odkaz:
https://doaj.org/article/6a8cc9d1720c442a9a188d1d005854e0
Autor:
Sonam Lama, Jyoti Prakash Tamang
Publikováno v:
Fermentation, Vol 8, Iss 12, p 664 (2022)
Dahi and chhurpi are the homemade, mildly acidic and mouthfeel fermented dairy products of Sikkim in India. Since yeasts co-exist among traditional fermented dairy foods, we believe that some species of yeasts may have some probiotic properties. Henc
Externí odkaz:
https://doaj.org/article/8f2bf148aafa49d28086ac6514cb51ab
Akademický článek
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Autor:
Avik Panda, Kuntal Ghosh, Mousumi Ray, Sourav K. Nandi, Saswati Parua (Mondal), Debabrata Bera, Som Nath Singh, Sanjay K. Dwivedi, Keshab C. Mondal
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 4, Pp 257-262 (2016)
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.
Externí odkaz:
https://doaj.org/article/62bdfabc23084d84b8c53c34673b5320
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 4, Pp 270-275 (2016)
Background: 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 practic
Externí odkaz:
https://doaj.org/article/dbfb5d253485410a930bcfc804404430
Akademický článek
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