Results 51 to 60 of about 103,569 (211)
Analysis of Quality Differences of Jujube Vinegar Brewing with Different Cultivar of Jujube
Shipin gongye ke-jiTo study the quality discrepancy of jujube vinegar brewed from different jujube varieties, six types of jujube vinegar made from different varieties of jujube were evaluated by the analysis of basic physicochemical components (such as pH, total acid ...
Ying ZHANG +7 more
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The Muscadine Experience: Adding Value to Enhance Profits [PDF]
, 2007 The University of Arkansas Division of Agriculture received a grant from the National Research Initiative (NRI), CSREES USDA. The purpose was to help small- and medium-sized farmers and entrepreneurs enhance the viability of their farms through the ...
Brady, Pamela L., Morris, Justin R.
core +2 more sources
Shipin gongye ke-jiTo investigate the diversity of fungal community structures in Shanxi aged vinegar under different production modes and seasons, high-throughput sequencing technology was employed in this study to detect the fungal diversity in samples collected during ...
Xin ZHAO +3 more
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Shipin yu jixieObjectiveTo prepare Tartary buckwheat tangerine peel vinegar from the Tartary buckwheat fumigation obtained by traditional process, and to optimize the vinegar leaching process.MethodsWith the total acid, flavonoid, and polyphenol content as indices, the
WANG Xiaojing, WEN Xuyang, LI Siyu
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A hedonic analysis of retail Italian vinegars
Wine Economics and Policy, 2015 Vinegar׳s contribution to the Italian wine industry is significant, and Italy is the world׳s largest exporter of wine vinegar. Nevertheless, the features of the vinegar market have received little scholarly attention, and hedonic price analysis has not ...
Luigi Galletto, Luca Rossetto
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Japanese irogane alloys and patination – a study of production and application [PDF]
, 2009 Japanese metalworkers use a wide range of irogane alloys (shakudo, shibuichi), which are colored with a single patination solution (niiro). This approach allows different alloys to be combined in one piece and patinated, producing a multi-colored piece ...
Jones, Alan Hywel, O'Dubhghaill, Coilin
core
Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions [PDF]
, 2017 Vinegar is a liquid product that undergoes both alcoholic and acetous fermentation of sugar (carbohydrate) sources. Soursop (Annona muricata) is easily available in Malaysia throughout the year. However, it is also highly perishable and has a short shelf-
Azwan Mat Lazim, +4 more
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Research on vinegar adulteration with glacial acetic acid based on UV-Vis spectroscopy and pattern recognition [PDF]
Zhongguo niangzaoThe UV-Vis absorption spectra of vinegar and vinegar adulterated in different proportions were collected using an UV-Vis spectrophotometer. The spectral data were preprocessed by Savitsky-Goyle (SG) smoothing and first-order derivatives.
GUAN Li, WU Xiaoyong, JIA Linfei, TAO Guisong, ZHANG Xin
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BMC Endocrine Disorders, 2022 Background Non-alcoholic fatty liver disease (NAFLD) adversely affects reproduction. We aimed to study the effect of a high-fat diet (HFD), supplemented with apple vinegar, on folliculogenesis in a rat model of NAFLD.
Fahimeh Shams +4 more
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Scientific Reports, 2017 Recently, food-based bioactive ingredients, such as vinegar, have been proposed as a potential solution to overcome the global obesity epidemic. Although acetic acid has been identified as the main component in vinegar that contributes to its anti ...
Boon Kee Beh +10 more
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