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Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties
Apple vinegar was produced by traditional fermentation using the geographically-registered Amasya apples. Horsetail was added to increase the...
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Spectroscopic Non-targeted Techniques in Combination with Linear Discriminant Analysis for Wine Vinegar Authentication
This work aims at comparing different non-targeted spectroscopic techniques (i.e., UV–Vis, FT-IR, FT-NIR, and NIR spectroscopy) for the...
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Lactic acid bacteria-malted vinegar: fermentation characteristics and anti-hyperlipidemic effect
In this study, the fermentation characteristics and functional properties of lactic acid bacteria-malted vinegar (LAB-MV) were investigated during...
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Solid-Phase Microextraction as a Promising Tool for the Determination of Volatile Organic Components in Vinegar
AbstractVinegar is a widely used acidic condiment in the world with wide varieties and different flavors. Aroma can be used as an important factor to...
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Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition
This work aims to determine the effect on the aromatic profile and phenolic content of red wine vinegars produced by surface culture at two different...
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Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar
Lactobacillus plantarum ( L. plantarum ) is generally used for malolactic fermentation during the alcoholic fermentation process of fruit wine, and...
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A method for efficient conversion of dehydrated cabbage waste liquid into high ester vinegar
The utilization of wastewater in food processing factory has become one of the foremost essential and challengeable problems. In this study, cabbage...
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Utilization of rice pasta by-products as the substrate for vinegar fermentation
The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta...
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Color Classification for Red Alcohol Vinegar to Control the Quality of the End-Product
A feasible analytical method aimed at the quality control of red alcohol vinegar is introduced, with no need for dilutions, filtration, or expensive...
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Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review
Vinegar is a sour-taste liquid product produced mainly by three sequential steps: saccharification, alcohol fermentation, and acetification. Vinegar...
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Bacterial cellulose from mother of vinegar loaded with silver nanoparticles as an effective antiseptic for wound-healing: antibacterial activity against Staphylococcus aureus and Escherichia coli
Bacterial cellulose (BC) has gained attention in recent years due to its high purity and multiple applications in the biomedical and pharmaceutical...
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Life-cycle assessment and techno-economic analysis of the production of wood vinegar from Eucommia stem: a case study
This research undertook a case study of the life-cycle assessment and techno-economic analysis of the slow pyrolysis of Eucommia stem for the...
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Corrosivity of Wood Vinegar in Bio-Oil from Hazelnut Shells
Wood vinegar (WV) is the one of the primary liquid products of biomass pyrolysis, and applied as a sustainable chemical in industry and agriculture....
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Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities
Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain...
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Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations
Vinegar and vegetable oil are frequently used in emulsion formulations, allowing the fabrication of new functional foods. In the present study, a...
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Antibacterial effects of vinegar N6 and UV-C light-emitting diodes against Shiga toxin-producing and enterohemorrhagic Escherichia coli in fresh beef
Some Escherichia coli serotypes cause diarrhea in infants and acute gastroenteritis. In this study, the incidence of Shiga toxin-producing (STEC) and...
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Effect of oak chips addition on the phenolic composition of grape vinegar in fermentation process
The phenolic compounds naturally found in vinegar composition have many positive effects on human health. In this research, it was aimed to...
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Production, Cost Analysis, and Marketing of Acetic Acid (Vinegar)
Acetic acid (vinegar), a sour liquid, is a traditional double-fermented product produced from various agricultural origins using yeast and acetic...
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Antioxidant activity and blood alcohol concentration lowering effect of fermented Hovenia dulcis fruit vinegar
In this study, Hovenia dulcis fruit fermented vinegar (HFV) was produced by the two-step fermentation of the H. dulcis fruit. The bioactivities...
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Determination of Volatile Metabolites in Vinegar by Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry (SPME–GC–MS)
Solid-phase microextraction (SPME) is an easy, sensitive, and environmentally friendly technique that has been employed, coupled to gas...