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Advances in Research on Functional Substances in Vinegar [PDF]
Shipin Kexue, 2023 Vinegar is an acidic condiment with a unique taste and fragrance, which is produced by microbial fermentation. Vinegar has rich nutrients and bioactive substances, which can provide a good material basis for the development of functional vinegar.
WANG Zongmin, BAI Hua, WANG Xinyu, ZHU Lanlan, WANG Yanbo, PENG Lin, LIU Jizhou, WU Xudong, SONG Yuedong, SONG Yuanda
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Metabolites, 2022 Vinegar is used as an acidic condiment and preservative worldwide. In Asia, various black vinegars are made from different combinations of grains, such as Sichuan bran vinegar (SBV), Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), and Fujian
Zhihua Li +11 more
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Shipin gongye ke-ji, 2022 The differences in composition and function between black jujube vinegar egg liquid and white vinegar egg liquid were analyzed to develop the black jujube vinegar egg liquid with both nutritional and functional properties.
Weihao KONG +3 more
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Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition
Applied Sciences, 2023 The most known and traditional vinegar is the one that is made from wine. For its production, the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic acid.
Alice Vilela
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Microbial Communities and Their Interaction in Traditional Vinegar Fermentation Process: A Review [PDF]
Shipin Kexue, 2023 Vinegar is traditionally produced by fermentation with a mixed system composed of naturally inoculated microorganisms. The complex microbial communities in the fermentation system are crucial to the formation of vinegar flavor.
LIU Jiaxin, YE Xiaoting, YU Yongjian, WANG Ke, ZHU Yuanyuan, YU Zhen, HAN Dong, LIU Peng, WANG Yuqin
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Therapeutic effects of vinegar: a review [PDF]
, 2016 Vinegar is a natural product derived from a process of fermentation. Carbohydrates-rich foods are excellent sources of substrate to produce vinegar. Vinegar is mainly used as an ingredient in food preparation due to its taste and aroma.
Azlan, Azrina +2 more
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Frontiers in Pharmacology, 2021 Hengshun aromatic vinegar (HSAV), produced by typical solid-state or liquid-state fermentation techniques, is consumed worldwide as a food condiment.
Guoquan Li +9 more
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Studies on Preparation of Custard Apple Vinegar [PDF]
, 2017 Custard apple (Annona squamosal )is highly susceptible to spoilage, softens very rapidly during ripening, and becomes squashy and not easy to consume fresh.
Dadagkhair, R. A. (R) +1 more
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Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid ...
LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng
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Inhibition of Escherichia Coli O157:h7 Contamination on Chicken Meat by Natural Vinegar Prepared From Banana Peel and Coconut Water [PDF]
, 2016 The use of vinegar as a natural preservative to inactivate microbial growth in meat was investigated. Vinegar was prepared from banana peel and coconut water, and the efficacy against Escherichia coli O157:H7 was tested.
Andriani, A. (A) +2 more
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