The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Documentation of Pickles of Different Regions


Affiliations
1 Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Science, Dharwad-5, India
     

   Subscribe/Renew Journal


Pickle is tine oldest and most successful method of food preservation. The history of pickle making stretches back to 2030 BC., when cucumbers were first preserved and eaten as pickles. They are of three types namely in vinegar, salt and oil. The fruits and vegetables are preserved and made available throughout the year.
User
Notifications

Abstract Views: 242

PDF Views: 0




  • Documentation of Pickles of Different Regions

Abstract Views: 242  |  PDF Views: 0

Authors

Rashmi Bulla
Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Science, Dharwad-5, India
Usha Malagi
Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Science, Dharwad-5, India
Ramchandra Naik
Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Science, Dharwad-5, India
B. Kasturiba
Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Science, Dharwad-5, India

Abstract


Pickle is tine oldest and most successful method of food preservation. The history of pickle making stretches back to 2030 BC., when cucumbers were first preserved and eaten as pickles. They are of three types namely in vinegar, salt and oil. The fruits and vegetables are preserved and made available throughout the year.