{"_buckets": {"deposit": "b198a65e-c754-4721-b4cc-5369db65084d"}, "_deposit": {"created_by": 16, "id": "7104", "owner": "16", "owners": [16], "owners_ext": {"displayname": "Aye", "username": "aye"}, "pid": {"revision_id": 0, "type": "depid", "value": "7104"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00007104", "sets": ["user-uy"]}, "communities": ["ccm", "ccp", "kyauksetu", "ltc", "maas", "miit", "mlmu", "mmu", "mtlu", "mtu", "mub", "mude", "mufl", "pathein", "scu", "suoe", "tcu", "tgu", "tuh", "tum", "ucsm", "ucsmtla", "ucsmub", "ucspathein", "ucstaungoo", "ucsy", "udmm", "udmy", "uit", "um", "um1", "um2", "umkn", "umm", "uphy", "urj", "uvs", "uy", "yau", "ydbu", "ytu", "yude", "yueco", "yufl", "yuoe"], "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Evaluation of Khaung-Yay (Traditional Myanmar Ethnic Alcoholic Beverages)", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "A study was conducted to evaluate the characteristics of Khaung-Yay (Traditional Myanmar Ethnic Alcoholic Beverages) which are ordinarily made from fermented rice. Three types of Khaung-Yay, Kachin, Kayar and Chin were collected to study the physicochemical characteristics,microbiological assay, antioxidant activity, total phenolic content and sensory qualities of ethnic alcoholic beverages. The significant correlation between the values in percentage (100%) of DPPH free radical scavenging activity of each Khaung-Yay observed from 25.74 ± 3.73 to 83.60 ± 1.61, 57.71 ± 0.99 to 94.71 ± 0.43 and 21.62 ± 55.25and the resultant in the values of total phenolic compounds203.09±8.62, 251.98±4.35 and 132.18 ± 5.36 were observed. The mold contamination was not found in each types of Khaung-Yay."}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-12-30"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "37.pdf", "filesize": [{"value": "169 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 169000.0, "url": {"url": "https://meral.edu.mm/record/7104/files/37.pdf"}, "version_id": "282e7bec-fd9f-4737-8958-c039224cb083"}]}, "item_1583103147082": {"attribute_name": "Conference papers", "attribute_value_mlt": [{"subitem_c_date": "12th–14thDecember 2019", "subitem_conference_title": "2nd International conference on bioeconomy", "subitem_place": "Research Center (Inya)University of Yangon Yangon, Myanmar"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Pwint Phyu Thin"}, {"subitem_authors_fullname": "Aye Aye Mar"}, {"subitem_authors_fullname": "Bo Bo Thet"}, {"subitem_authors_fullname": "Nwe Nwe Aung"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Conference paper"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2019-12-12"}, "item_title": "Evaluation of Khaung-Yay (Traditional Myanmar Ethnic Alcoholic Beverages)", "item_type_id": "21", "owner": "16", "path": ["1582967436313"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000007104", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-12-30"}, "publish_date": "2020-12-30", "publish_status": "0", "recid": "7104", "relation": {}, "relation_version_is_last": true, "title": ["Evaluation of Khaung-Yay (Traditional Myanmar Ethnic Alcoholic Beverages)"], "weko_shared_id": -1}