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Akademický článek

Identification of potential volatile markers for characterizing Argentine wine vinegars based on their production process

Autor: Marcelo Wagner, Jorgelina Zaldarriaga Heredia, M. Pilar Segura-Borrego, M. Lourdes Morales, José M. Camiña, Silvana M. Azcarate, Raquel M. Callejón, Rocío Ríos-Reina

Publikováno v: Talanta Open, Vol 10, Iss , Pp 100370- (2024)

In Argentina, the production of quality wine vinegars has been barely exploited. Currently, most of the marketed vinegars are produced using rapid industrial fermentation systems obtaining vinegars with a high production rate, but with low quality an

Externí odkaz: https://doaj.org/article/bcc653b8144240d290ca846de5928db3

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Akademický článek

Acetic fermentation and health effects: an in-depth examination of grain vinegars and their production technologies: a review

Autor: Junaid Abid, G. Padmapriya, Diksha Thakur, Jadhav Balaji, Ashish Singh Chauhan, Mohd Asif Shah

Publikováno v: CyTA - Journal of Food, Vol 22, Iss 1 (2024)

Cereal vinegars are unique and diverse condiments have long been among the center of culinary traditions, and their potential health advantages are becoming more widely recognized. Cereal vinegars add a distinct flavor to salad dressings, pickles, an

Externí odkaz: https://doaj.org/article/e229a1ab89e842e495583d360ec7dcae

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Akademický článek

Identification and quantification of the main organic components in artisanal apple vinegars from Iraq Kurdistan region by 1H NMR spectroscopy

Autor: Lana H. Chawishli

Publikováno v: Zanco Journal of Pure and Applied Sciences, Vol 36, Iss 2 (2024)

The proton NMR spectra of apple vinegar samples obtained from the farms of Kurdistan region-Iraq, have been thoroughly examined and reported. Many organic molecules from various classes were assigned, including organic acids, alcohols, volatile compo

Externí odkaz: https://doaj.org/article/0d93d9ce46534837a943783c405d51f8

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Akademický článek

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Akademický článek

Evaluation of the Flavor Characteristics of Vinegar from Different Sichuan Regions Based on Chemical Analysis and Intelligent Sensory

Autor: Mingfeng QIAO, Xuemei CAI, Yu WEI, Yuwen YI, Yang LIU, Jing DENG, Huachang WU

Publikováno v: Shipin gongye ke-ji, Vol 43, Iss 9, Pp 316-326 (2022)

The objective of this study was to compare and analyze the quality of four kinds of traditional vinegar from Sichuan Province. Through chemical analysis methods such as automatic amino acid analyzer, high-phase liquid chromatography (HPLC) and solid-

Externí odkaz: https://doaj.org/article/92713fe0aed1497b9be45ce54a63d377

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Akademický článek

Ultrasound Treatment Influence on Antioxidant Properties of Blueberry Vinegar

Autor: Cristina Padureanu, Carmen Liliana Badarau, Alina Maier, Vasile Padureanu, Mirabela Ioana Lupu, Cristina Maria Canja, Geronimo Raducu Branescu, Oana-Crina Bujor, Florentina Matei, Mariana-Atena Poiana, Ersilia Alexa, Anisor Nedelcu

Publikováno v: Fermentation, Vol 9, Iss 7, p 600 (2023)

As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) are a valuable source of natural flavours and antioxidants for vi

Externí odkaz: https://doaj.org/article/c1ce33c150ac4a339eff1b31d8387cd5

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