Zobrazeno 1 - 10
of 164
pro vyhledávání: '"Acetification"'
Autor:
Wiramsri Sriphochanart, Warawut Krusong, Nialmas Samuela, Pichayada Somboon, Panmanas Sirisomboon, Jiraporn Onmankhong, Soisuda Pornpukdeewattana, Theppanya Charoenrat
Publikováno v:
PeerJ, Vol 12, p e17650 (2024)
Background This study explored the utilization of luffa sponge (LS) in enhancing acetification processes. LS is known for having high porosity and specific surface area, and can provide a novel means of supporting the growth of acetic acid bacteria (
Externí odkaz:
https://doaj.org/article/f61d1305057742968514f4d63c777a1e
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100337- (2024)
The processing of vinegar from non-valorized fruits and agricultural surpluses is an attractive strategy for biomass waste management. The present study aimed to characterize vinegar of fermented fruits, namely fresh fig, plum, dried fig, grape, rasp
Externí odkaz:
https://doaj.org/article/b2f303e01e4e46d483e1e45019eb7b81
Autor:
Reyhan Selin Uysal
Publikováno v:
Fermentation, Vol 10, Iss 9, p 469 (2024)
The Jerez (Sherry) vinegars, including Vinagre de Jerez, Reserva, and Gran Reserva, are crafted from Sherry wines and are protected under the Denomination of Origin in Spain. The aim of this study was to (i) characterize the physicochemical propertie
Externí odkaz:
https://doaj.org/article/b71f707cfac549fdae5116f1dab1bac1
Autor:
João Mota, Alice Vilela
Publikováno v:
Fermentation, Vol 10, Iss 4, p 200 (2024)
This review critically examines the multifaceted role of acetic acid bacteria (AAB) in the intricate production process of port wine vinegar, particularly in its transformative process from port wine. With the emergence of port wine vinegar as a dist
Externí odkaz:
https://doaj.org/article/0701192bc7e34751b59908720656d89b
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
BOISTEAN, Alina
Publikováno v:
Journal of Social Sciences, Vol IV, Iss 2, Pp 128-138 (2021)
Vinegar is one of the oldest fermented products in the world and its production dates back to around 2000 BC. It is a liquid fermentation product that consists from 4% to 9% acetic acid, which is commonly used and consumed globally, either directly o
Externí odkaz:
https://doaj.org/article/09391557dfef43fd96a0a830b65d2098
Autor:
Cristina Verónica Davies, Liliana Mabel Gerard, Carina Alejandra Soldá, María Belén Corrado, María Cristina Cayetano Arteaga
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract Blueberries are widely recognized for their beneficial health effects due to their bioactive compounds content. In addition, balsamic vinegars trade developed quickly because of their wide acceptance in gourmet food. A novel product made wit
Externí odkaz:
https://doaj.org/article/4ca98ffd75f0436ca32fbd8f7de4ba34
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Nurul Elyani Mohamad, Swee Keong Yeap, Boon-Kee Beh, Huynh Ky, Kian Lam Lim, Wan Yong Ho, Shaiful Adzni Sharifuddin, Kamariah Long, Noorjahan Banu Alitheen
Publikováno v:
BMC Complementary and Alternative Medicine, Vol 18, Iss 1, Pp 1-9 (2018)
Abstract Background Coconut water has been commonly consumed as a beverage for its multiple health benefits while vinegar has been used as common seasoning and a traditional Chinese medicine. The present study investigates the potential of coconut wa
Externí odkaz:
https://doaj.org/article/59907b07274045de8c6d663679246872