Ethnic study of aduwa ko jaanr, a lesser-known fermented ginger mild alcoholic beverage of eastern himalayas (Record no. 23443)
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| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250923113930.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250923b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | AIKTC-KRRC |
| Transcribing agency | AIKTC-KRRC |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 27246 |
| Author | Rai, Aawaj Kuloong |
| 245 ## - TITLE STATEMENT | |
| Title | Ethnic study of aduwa ko jaanr, a lesser-known fermented ginger mild alcoholic beverage of eastern himalayas |
| 250 ## - EDITION STATEMENT | |
| Volume, Issue number | Vol.16(7) |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bhopal |
| Name of publisher, distributor, etc. | Innovare Academic Sciences Pvt Ltd |
| Year | 2024 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Pagination | 48-49p. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Consumption of fermented foods and beverages is a part of the dietary cultures of the Himalayan community and is prevalent amongst various ethnic groups in this region. Native of the Himalayan range ferment food and beverages using 'ethno-microbiological' knowledge acquired and practiced since ages, which lacks documentation. This knowledge is transmitted through practice and verbally to new generations. Women folk are engaged in this traditional fermentation culture with cultural and ethnic significance. In addition to its distinctive tastes, fermented foods and beverages provide health advantages to indigenous people. It becomes essential to highlight their scientific value due to their health benefits and ethnic relevance. The diverse nature of fermented foods and beverages, the fermentation process, and the traditional knowledge behind fermentation are a heritage of the eastern Himalayas. Traditional fermentation, in which raw materials are organic and natural starter culture is used, is part of the people's socio-economic lifestyle. Their preservation highlights organic and conventional practices as an excellent alternative to a healthy lifestyle. The present study documents a lesser-known mild-alcoholic fermented beverage, 'Aduwa ko Jaanr,' from the Eastern Himalayan region. A steady decline in traditional fermentation practices has recently been observed due to changes in food habits and culinary practices. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| 9 (RLIN) | 4639 |
| Topical term or geographic name entry element | PHARMACEUTICS |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| 9 (RLIN) | 27247 |
| Co-Author | Joshi, Santa Ram |
| 773 0# - HOST ITEM ENTRY | |
| Place, publisher, and date of publication | Bhopal Innovare Academic Sciences Pvt Ltd |
| International Standard Serial Number | 2656-0097 |
| Title | International journal of pharmacy and pharmaceutical science |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| URL | https://journals.innovareacademics.in/index.php/ijpps/article/view/51116 |
| Link text | Click here |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Articles Abstract Database |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | School of Pharmacy | School of Pharmacy | Archieval Section | 23/09/2025 | 2025-1483 | 23/09/2025 | 23/09/2025 | Articles Abstract Database |