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Functional Properties of Vinegar
Journal of Food Science, 2014AbstractA variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid,
BUDAK, Nilgun H. +4 more
exaly +5 more sources
, 2020 This chapter deals with multivariate signature schemes following the concept of Oil and Vinegar. After introducing the basic (balanced) Oil and Vinegar (OV) signature scheme, we describe its cryptanalysis by the incvariant subspace attack of Kipnis and Shamir and how this attack is prevented in the unbalanced Oil and Vinegar scheme (UOV).
Jintai Ding +2 more
openaire +1 more source
2009
The history of vinegar production, which dates back to around 2000 BC, has taught us a great deal about microbial biotransformation. However, vinegar has been always considered a ‘poor relation’ among fermented food products: it is not considered to be a ‘food’, it does not have great nutritional value, and it is made by the transformation of richer ...
Solieri L, Giudici P
openaire +4 more sources
The history of vinegar production, which dates back to around 2000 BC, has taught us a great deal about microbial biotransformation. However, vinegar has been always considered a ‘poor relation’ among fermented food products: it is not considered to be a ‘food’, it does not have great nutritional value, and it is made by the transformation of richer ...
Solieri L, Giudici P
openaire +4 more sources
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
openaire +2 more sources
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
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 +2 more sources
2019
Azwan Mat Lazim*, Seng Joe Lim, Chin Wai Ho, and Shazrul Fazry Chapter Authors: Azwan Mat Lazim (https://orcid.org/0000-0002-6342-2695">https://orcid.org/0000-0002-6342-2695) Seng Joe Lim (https://orcid.org/0000-0002-9460-5136">https://orcid.org/0000-0002-9460-5136) Chin Wai Ho (
Azwan Mat Lazim +3 more
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Azwan Mat Lazim*, Seng Joe Lim, Chin Wai Ho, and Shazrul Fazry Chapter Authors: Azwan Mat Lazim (https://orcid.org/0000-0002-6342-2695">https://orcid.org/0000-0002-6342-2695) Seng Joe Lim (https://orcid.org/0000-0002-9460-5136">https://orcid.org/0000-0002-9460-5136) Chin Wai Ho (
Azwan Mat Lazim +3 more
openaire +2 more sources
1979
Publisher Summary This chapter reviews vinegar manufacture. The word vinegar comes from the French words vin (wine) and aigre (sour). Early records indicate that vinegar had many uses other than as a food or food preservative. The idea of making vinegar by trickling the liquid through packing materials such as branches and stems dates back to early ...
openaire +2 more sources
Publisher Summary This chapter reviews vinegar manufacture. The word vinegar comes from the French words vin (wine) and aigre (sour). Early records indicate that vinegar had many uses other than as a food or food preservative. The idea of making vinegar by trickling the liquid through packing materials such as branches and stems dates back to early ...
openaire +2 more sources