Stir Bar Sorptive Extraction of Volatile Compounds in Vinegar: Validation Study and Comparison With Solid Phase Microextraction [PDF]
, 2007 Stir bar sorptive extraction was evaluated for analysing volatiles in vinegar. The procedure developed shows detection and quantitation limits, and linear ranges adequate for analysing this type of compounds. The accuracy obtained was close to 100%, with
Alves +25 more
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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
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Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period [PDF]
Zhongguo niangzaoThe effects of polyethylene (PE) blown film on the quality of aged vinegar were investigated by measuring the dynamic changes of basic physicochemical indexes, amino acids, organic acids and volatile flavor substances of aged vinegar packaging with PE ...
KANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
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A comparison of methodologies for the staining and quantification of intracellular components of Arbuscular Mychorrizal (AM) fungi in the root cortex of two varieties of winter wheat [PDF]
, 2019 © 2019 The Authors. The definitive peer reviewed, edited version of this article is published in Access Microbiology, https://doi.org/10.1099/acmi.0.000083.
Davies, Keith +4 more
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Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste
Foods, 2023 The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt ...
Sanja Radman +7 more
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Quality of aged Zhenjiang aromatic vinegar stored in glass bottles [PDF]
Zhongguo niangzaoUsing 4 Zhenjiang aromatic vinegars stored in glass bottles more than 20 years and new vinegar as the research object, the differences of physicochemical indicators, microbial indicators, organic acids, free amino acids and volatile flavor substances ...
CHEN Wen, ZHANG Junhong, CUI Pengjing, XIONG Feng, LU Rongsong, LI Xin
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Study of the effect of vinegar in the polluted germs of burns in the human body [PDF]
مجلة التربية والعلم, 2007 The study concerned the inhibitory effect of vinegar towards the bacteria isolated from burn infections including Pseudomonas aeruginosa, Staphylococcus aureus ,Klebsiella pneumoniae,Escherichia coli,Proteus mirabilis,Klebsiella oxytoca by choosing five ...
Khader Suleiman, Manal Al - Hayek
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Sequential Spectrophotometric determination of methanol and iron in vinegar by a flow injection-pervaporation method [PDF]
, 2002 An easily automatable sequential flow-injection-pervaporation method is proposed for the photometric determination of methanol and iron in vinegar. The method is based on separation of the methanol from the sample matrix by pervaporation followed by its ...
Gonzalez-Rodriguez, Jose +2 more
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Refining the Material Substance: Aristotle's Program in Metaphysics H1-5 [PDF]
, 2018 In Met. Z17, Aristotle makes a fresh start (1041a6) in his discussion on substance. Accordingly, the substantial form is principle and cause (1041a6-10, 1041b8), whereas the matter is element (1041b31) of material substances.
Mié, Fabian
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Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars
Turkish Journal of Agriculture: Food Science and Technology, 2020 This work reports the survival status of Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus and Salmonella Typhimurium in homemade fig and mulberry vinegar.
İlkin Şengün, Gülden Kılıç
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