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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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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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
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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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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
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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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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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Changes of functional components, organic acid, antioxidant activity of heathy vinegar during the aging and its correlation analysis [PDF]
Zhongguo niangzaoAccording to the traditional brewing process of Shanxi aged vinegar, the health vinegars, Dangshen+Huangqi vinegar and Kuqiao+Duzhongye vinegar were prepared by adding Codonopsis pilosula, Astragali radix, Fagopyrum tataricum, Eucommia ulmoides leaves in
HU Kun, LIANG Kai, LANG Fanfan, WANG Li, ZHOU Jingli, YAN Yufeng
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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
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Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu [PDF]
Zhongguo niangzaoIn order to improve the deficiency of ester aroma in traditional Huangjiu, using the traditional culture separation method combined with the sniffing method, the total ester and alcohol content determination, the aromatic yeast was isolated and screened ...
BAI Yongping, NING Yali, XIN Shaoping, LIU Ke, XIAO Yandi
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