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
core +1 more source
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
core +1 more source
Pliocene-Pleistocene marine cyclothems, Wanganui Basin, New Zealand: a lithostratigraphic framework [PDF]
, 1995 The Rangitikei River valley between Mangaweka and Vinegar Hill and the surrounding Ohingaiti region in eastern Wanganui Basin contains a late Pliocene to early Pleistocene (c. 2.6-1.7 Ma), c.
Abbott S. T. +13 more
core +2 more sources
Mathematical models and hepatology; oil and vinegar? [PDF]
, 2016 Mathematical models are increasingly being used in medicine to study physiological, pathophysiological and therapeutic pathways [1–3]. In hepatology, mathematical abstractions have been beneficial to predict the viral load of hepatitis C following ...
Noiret, Lorette, Rose, Christopher
core +1 more source
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
doaj +1 more source
Optimization of feeding fermentation process of high acidity vinegar [PDF]
Zhongguo niangzaoThe brewing of high acidity vinegar mainly adopts liquid deep fermentation technology, which is beneficial for storage and transportation. However, the fermentation process of high acidity vinegar is still not perfect.
XIA Yaoyao, ZHANG Feng, YAN Yufeng, LANG Fanfan, LIANG Kai, ZHOU Jingli
doaj +1 more source
Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity [PDF]
, 2017 Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product with ...
A Escudero +30 more
core +1 more source
Effect of wheat addition on microbial community, enzymatic activity, and flavor during the preparation process of Shanxi aged vinegar Daqu [PDF]
Zhongguo niangzaoIn order to investigate the effect of wheat on the quality of Shanxi aged vinegar Daqu, taking traditional Shanxi aged vinegar Daqu as the control group, Shanxi aged vinegar Daqu prepared by adding 15% wheat instead of barley as the experimental group ...
WANG Ruijie, ZHANG Yujing, JIAO Jian, GUO Xinlei, LIANG Shuyi, XU Nv
doaj +1 more source
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
core +1 more source
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
doaj +1 more source