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2017
The history of fermentation is strictly linked to vinegar production. Among fermented foods, however, vinegar is recognized as a poor product; in many cases, the raw materials have higher nutritional values than the nal product. Vinegar is generally used as a food avoring, a preservative and a beverage with healthy properties.
GIUDICI, Paolo +2 more
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The history of fermentation is strictly linked to vinegar production. Among fermented foods, however, vinegar is recognized as a poor product; in many cases, the raw materials have higher nutritional values than the nal product. Vinegar is generally used as a food avoring, a preservative and a beverage with healthy properties.
GIUDICI, Paolo +2 more
openaire +2 more sources
2009
The term ‘balsamic vinegar’ is frequently applied to describe sauces, condiments and dressings with particular sweet taste. In Italy there are two types of balsamic vinegar: ‘balsamic vinegar of Modena’ and ‘traditional balsamic vinegar’. The first is a flavoured wine vinegar obtained by blending cooked must and wine vinegar and, in some cases, by ...
GIUDICI, Paolo +2 more
openaire +2 more sources
The term ‘balsamic vinegar’ is frequently applied to describe sauces, condiments and dressings with particular sweet taste. In Italy there are two types of balsamic vinegar: ‘balsamic vinegar of Modena’ and ‘traditional balsamic vinegar’. The first is a flavoured wine vinegar obtained by blending cooked must and wine vinegar and, in some cases, by ...
GIUDICI, Paolo +2 more
openaire +2 more sources
2015
This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing ...
GIUDICI, Paolo +2 more
openaire +2 more sources
This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing ...
GIUDICI, Paolo +2 more
openaire +2 more sources
Nutrition & Food Science, 1985
Many people think of vinegar as something that we buy in a bottle, sprinkle on our fish and chips, or use to make mint sauce or to pickle onions. Few may realise how complicated the production process is or how long it takes to get this popular household item to our tables.
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Many people think of vinegar as something that we buy in a bottle, sprinkle on our fish and chips, or use to make mint sauce or to pickle onions. Few may realise how complicated the production process is or how long it takes to get this popular household item to our tables.
openaire +1 more source
Scientific American, 1898
The enormous amount of work done in bacteriologic lines as to tuberculin has been of such little avail as to treatment and prevention, that I have no hesitation in bringing before the Section in a few words, a record of work that has been done on other lines and to the glory of medicine in that this work has cured the desperately sick and prevented the
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The enormous amount of work done in bacteriologic lines as to tuberculin has been of such little avail as to treatment and prevention, that I have no hesitation in bringing before the Section in a few words, a record of work that has been done on other lines and to the glory of medicine in that this work has cured the desperately sick and prevented the
openaire +1 more source