Results 31 to 40 of about 32,184 (244)

Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period [PDF]

Zhongguo niangzao
The 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
doaj   +1 more source

Quality of aged Zhenjiang aromatic vinegar stored in glass bottles [PDF]

Zhongguo niangzao
Using 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
doaj   +1 more source

Antimicrobial Effect of Vinegar [PDF]

, 2019
Phenolic compounds, organic acids and microbial metabolites as well as high acid content are the main reasons behind the antimicrobial activity of vinegar against various microorganisms. The antimicrobial effect of the vinegar may change depending on raw
Çağlar Gökırmaklı, Havva Nilgün Budak, Zeynep Banu Güzel-Seydim, SEYDİM, ZEYNEP BANU, BUDAK, HAVVA NİLGÜN, Gökırmaklı, Çağlar   +5 more
core   +1 more source

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

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, Samad, Anuar, Ismail, Amin   +2 more
core   +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

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, Petra Brzović, Mira Radunić, Ante Rako, Mladenka Šarolić, Tonka Ninčević Runjić, Branimir Urlić, Ivana Generalić Mekinić   +7 more
doaj   +1 more source

Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar

Foods
Viruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient.
Zhen Yu, Huizi Zhao, Tingting Ma, Xujiao Zhang, Yufeng Yan, Yini Zhu, Yongjian Yu   +6 more
doaj   +1 more source

Application of compound enzyme SFQ200 and protease in the brewing process of Shanxi aged vinegar [PDF]

Zhongguo niangzao
To investigate the individual and combined effects of SFQ200 compound enzyme and protease on the fermentation of Shanxi aged vinegar, three experimental groups of strengthening experiments (alcohol fermentation stage strengthening, acetic acid ...
ZHANG Huiru, ZHANG Yujing, LIU Ting, LI Xia, LIANG Xiaoli, LIU Qingshan, GAO Zhenfeng, XU Nv
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