Results 21 to 30 of about 19,494 (234)

Effect of acetic acid fermentation modes in pottery jar and stainless-steel pool on the quality of Shanxi aged vinegar [PDF]

Zhongguo niangzao
In order to study the effect of two acetic acid fermentation modes in traditional handmade pottery jar (pottery jar) and large mechanical stainless- steel pool (stainless-steel pool) on quality of Shanxi aged vinegar, the temperature and physicochemical ...
GAO Cuimei, KANG Shuaishuai, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
doaj   +1 more source

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
doaj   +1 more source

PRODUCTION OF ginger vinegar [PDF]

Ciência e Agrotecnologia, 2015
Vinegar is a food of condiments group that have great use in the food industry. This study aimed to evaluate the effects of parameters of the acetic fermentation process in the production of ginger vinegar. A suspension of ginger rhizomes with 12% of starch was subjected to enzymatic hydrolysis process to obtain hydrolyzed with 85.6% of glucose.
Leonel, Magali, Suman, Priscila Aparecida, Garcia, Emerson Loli   +2 more
openaire   +6 more sources

Application of tartary buckwheat vinegar and sea⁃buckthorn vinegar in zebrafish larvae with metabolic associated fatty liver disease

Huli yanjiu, 2023
ObjectiveTo explore the application effect of tartary buckwheat vinegar and sea-buckthorn vinegar in zebrafish larvae with metabolic associated fatty liver disease.MethodsZebrafish larvae with 5 days post fertilization were selected for adaptive feeding ...
SI Xia, ZHANG Xin, WANG Chenyao, ZHU Ruifang, CAO Yan, FENG Yaoqing, HAN Shifan   +6 more
doaj  

Effect of different varieties of pea on the microbial, enzymatic activity and flavor during the preparation process of vinegar Daqu [PDF]

Zhongguo niangzao
In order to investigate the effects of pea varieties on the quality of vinegar Daqu, vinegar Daqu was prepared using three types of peas (red, white and Ma peas), and the microorganisms, physicochemical indicators, enzyme activities and volatile flavor ...
REN Xiaorong, ZHANG Yujing, WANG Fengxia, JI Jinbo, WANG Jingyuan, GUO Xinlei, BAI Wenbin, XU Nv
doaj   +1 more source

Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar

BMC Microbiology
Traditional fermentation of Shanxi aged vinegar involves complex microbial interactions driving flavor synthesis, but the mechanisms underpinning metabolic adaptation and community succession remain poorly characterized. This study aimed to unravel stage-
Lingling Yang, Yufeng Yan, Jin Shen, Yaoyao Xia, Fanfan Lang, Cong Chen, Wei Zou   +6 more
doaj   +1 more source

Enhanced application of Hongqu and Miqu in the alcohol fermentation stage of Shanxi aged vinegar [PDF]

Zhongguo niangzao
In this study, Hongqu and Miqu were respectively applied to the alcohol fermentation stage of Shanxi aged vinegar. Their effects on the microbial flora, physicochemical indicators, flavor during the brewing process of Shanxi aged vinegar were explored by
WANG Yanan, ZHANG Yujing, WEI Lanying, ZHANG Weilu, LI Kangdan, LIU Qingshan, XU Nv
doaj   +1 more source

Exploring the Bioactive Compounds in Some Apple Vinegar Samples and Their Biological Activities

Plants, 2023
Apple vinegar is highly recommended for nutrition due to its health benefits and bioactive components. However, the apple cultivar greatly influences the quality of the vinegar.
Youness El Abdali, Hamza Saghrouchni, Mohammed Kara, Ibrahim Mssillou, Aimad Allali, Yousef A. Bin Jardan, Nesibe Ebru Kafkas, El-Mehdi El-Assri, Hiba-Allah Nafidi, Mohammed Bourhia, Khalid S. Almaary, Noureddine Eloutassi, Abdelhak Bouia   +12 more
doaj   +1 more source

Thin‐Film Thermal Sensors on Chitosan Substrates for Sustainable Transient Electronics

Advanced Electronic Materials, EarlyView.
Fully transient thin‐film temperature sensors are realized on pure chitosan substrates using Mo‐based RTDs and a‐IGZO/Mo thermistors. The devices exhibit high sensitivity, mechanical flexibility, humidity‐aware operation, and complete dissolution in natural solvents.
Ahmed Rasheed, Soufiane Krik, Sundus Riaz, Hafiza Faiqa Maqsood, Jacopo Nicoletti, Riccardo Zamboni, Guglielmo Trentini, Pietro Ibba, Franco Cacialli, Andrea Gaiardo, Giuseppe Cantarella, Niko Münzenrieder, Paolo Lugli, Giovanni Antonio Salvatore, Luisa Petti   +14 more
wiley   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source