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Traditional Foods and Beverages of Nepal—A Review

Raj Dahal, Nawa and Bahadur Karki, Tika and Bhagya, Swamylingappa and Li, Qi and Gu, Guoxian (2005) Traditional Foods and Beverages of Nepal—A Review. Food Reviews International, 21. pp. 1-25.

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Abstract

<p align="justify">The various ethnic groups of Nepal consume a variety of traditional fermented and nonfermented foods. The major fermented traditional foods and beverages include Masyaura, Fulaura, Jilebi, Selroti, Kinema, Gundruk, Sinki, Khalpi, Mesu,Chhurpi, Dahi, Mahi, Ghiu, Jandh, and Rakshi, whereas the major nonfermented traditional foods include Chiura, Makai-Bhatmas, Dalmodh, Bhujiya, Khir,Dhakane, Puwa, Kasar, Jimbu, Khoa, Chook-Amilo, Chaku, Shakhar, and Chiuri-Ghiu. This article presents a critical review of preparation and consumption of these traditional food products of Nepal.</p>

Item Type: Article
Uncontrolled Keywords: Traditional foods Cultural practices Fermentation methods Nonfermented preparations Process development Nepal
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 18 Processed foods > 06 Tropical food
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Dec 2005
Last Modified: 06 Jul 2015 08:23
URI: http://ir.cftri.com/id/eprint/259

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