Results 61 to 70 of about 32,184 (244)
Correlation between biogenic amines, physicochemical indexes and microbial communities during alcoholic fermentation of Shanxi aged vinegar [PDF]
Zhongguo niangzaoThe biological amines and conventional physicochemical indexes of the mash during the alcoholic fermentation process of Shanxi aged vinegar were analyzed, the microbial community structure was analyzed by high-throughput sequencing technology, and ...
ZHAO Dongmin, CHEN Jie, HAO Yanping, ZHANG Shengli, ZHANG Yujing, LIU Qingshan, XU Nü
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Foods, 2023 Healthy fruit vinegar has become very popular recently in China. This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube.
Guifeng Li, Ni Yan, Guoqin Li, Jing Wang
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FERMENTASI SARI BUAH NANAS MENJADI VINEGAR [PDF]
, 2005 Pineapple is one of the plants spreading all over in Indonesia. It is necessary to develop pineapple processing. One of them was pineapple fermentation to become vinegar. Vinegar contains minimum 4,0 gr/100 mL acetic acid.
Mulyati, Ln. Nuning Sri +1 more
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Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar
Future Postharvest and Food, EarlyView.Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei +6 more
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Future Postharvest and Food, EarlyView.Postharvest losses in vegetables extend beyond mere quantitative reduction through physical deterioration and spoilage; they encompass substantial qualitative degradation, particularly the deterioration of critical nutritional constituents. Following harvest, vegetables maintain metabolic activity, and when subjected to suboptimal environmental ...
Md. Abdul Kader +4 more
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Acceptability and Marketability of Lipote Vinegar [PDF]
, 2023 This study aimed to determine the acceptability and marketability of Lipote Vinegar in the groups of vinegar sellers, street food vendors, and cook/housewife-respondents of Barbara Villas 1, Barangay Silangan, San Mateo, Rizal during the academic year ...
Rhyca Mae C. San Juan
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Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Vinegar is a popular sour condiment rich in nutrients and bioactive components. Individual sour responsiveness greatly affects vinegar acceptance and diet consumption. In this study, the effect of aromatization with myrtle (Myrtus communis), a health‐beneficial Mediterranean aromatic plant, on the chemical composition, sensory ...
Antonella Rosa +4 more
wiley +1 more source
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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Vinegar fermentation and home production of cider vinegar [PDF]
, 2017 Vinegar is an important by-product on many Iowa farms, utilizing a considerable part of the apple crop which would otherwise be wasted by spoiling, often on account of difficulty in marketing.
Lamb, Alvin, Wilson, Edith
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Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
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