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Coproduction of bacterial cellulose and pear vinegar by fermentation of pear peel and pomace
Bacterial cellulose (BC)-derived materials are given significant attention due to their porous fibrous texture, high crystallinity and extraordinary...
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Determination of Volatile Metabolites in Vinegar by Stir Bar Sorptive Extraction–Gas Chromatography–Mass Spectrometry (SBSE–GC–MS)
Stir bar sorptive extraction (SBSE) is a rapid, sensitive, precise, and environmentally friendly extraction technique that, coupled to gas...
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Improved Curcumin Recovery and In Vitro Biological Activity of Turmeric Extracts Using Nipa Palm Syrup– and Nipa Palm Vinegar–Based Natural Deep Eutectic Solvent (NADES) Hybridized with Microwave-Assisted Extraction
This was the first study to use local Southern Thai ingredients, namely, nipa palm syrup (NS) and nipa palm vinegar (NV), in the formulation of...
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Onion Vinegar Quality Evaluation and its Alleviate Oxidative Stress Mechanism in Caenorhabditis elegans Via SKN-1
Recently, there has been renewed interest in biorefining of agricultural onion into functional products. In this study, onion vinegar (OV) are...
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Patents Granted for Coconut Water, Coconut Water Vinegar and Machineries in Coconut Water Industry
A patent grants a property right by a sovereign authority to an inventor, which provides the inventor exclusive rights to the patented process,...
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The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak
The adverse effects of chemical compounds have limited their usage despite their relative success in improving meat tenderness. Thus, natural...
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Production and development of vinegar fermentation from broken Riceberry rice using raw starch-degrading enzyme hydrolysis
Broken Riceberry rice was used as a substrate for sugar syrup production by the hydrolysis of raw starch-degrading enzyme as a low-temperature...
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Variation in amylose content in three rice variants predominantly influences the properties of sushi rice
Sushi rice is a ready-to-eat traditional Japanese dish seasoned with vinegar, sugar and salt that has gained popularity worldwide. There are many...
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Monascus-fermented grain vinegar enhances glucose homeostasis through the IRS-1/PI3K/Akt and AMPK signaling pathways in HepG2 cell and db/db mice
MV was reported to have beneficial effects in ameliorating insulin resistance in db/db mice, but the intrinsic mechanisms for glucose homeostasis are...
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Development of Colorimetric Detection of 2,4,5-Trimethyloxazole in Volatile Organic Compounds Based on Porphyrin Complexes for Vinegar Storage Time Discrimination
2,4,5-Trimethyloxazole, an important volatile organic compound, is widely detected in food products such as wine and vinegar. The current study...
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Vinegar production from Citrus bergamia by-products and preservation of bioactive compounds
Processing citrus fruits results in significant amount of wastes; however, citrus by-products still contain high amounts of polyphenolic and other...
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Production and characteristics of high quality vinegar from Cornus officinalis produced by a two-stage fermentative process
A high quality vinegar was produced from fresh Cornus officinalis fruits using a two-step fermentative process (ethanol fermentation for 15 days,...
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Comparison and analysis of the volatile compounds in solid-state and liquid-state fermented vinegars
Globally, vinegar is a widely used acidic condiment with unique flavors and rich nutritional value. Aroma can be used as an important factor to...
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Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process...
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Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics
To investigate suitable processing methods for improve the flavor while maintaining quality, hellgrammites were subjected to fifteen different...
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Bioprocess Monitoring Using Near-Infrared Spectroscopy
Near-infrared spectroscopy (NIR) is a nondestructive analytical technique that has been used for simultaneous prediction of the concentrations of...
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Rapid Determination for Benzoic Acid, Sorbic Acid, Phenyllactic Acid, Phenylalanine, and Saccharin Sodium in Vinegar by High-Performance Liquid Chromatography–UV
Preservatives and sweeteners are always added in the food production process, which can extend the life and flavor of food. Benzoic acid and...
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Formulation and characterization of starch-based novel biodegradable edible films for food packaging
Petroleum-based plastics were widely used as packaging materials. However, plastic materials were not reusable and biodegradable, causing a severe...
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Unraveling the Chemosensory Characteristics of Typical Chinese Commercial Rice Vinegars with Multiple Strategies
Rice vinegar is typical cereal vinegar with widespread consumption. Rice vinegar from different regions has similar appearance. Therefore,...
