Establishing a sensitive capillary electrophoresis‐UV method for direct determination of amino acids to evaluate vinegar quality
Sign Up to like & getrecommendations! Published in 2018 at "ELECTROPHORESIS"
DOI: 10.1002/elps.201800001
Abstract: In this study, the capillary electrophoresis method with ultraviolet detection was established to directly determine amino acids in vinegar, according to the coordination interaction between amino acids (AAs) and copper ions. The online sweeping technique… read more here.
Keywords: quality; amino acids; method; electrophoresis ... See more keywords
Effect of the type of acetic fermentation process on the chemical composition of prickly pear vinegar (Opuntia ficus‐indica)
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.12138
Abstract: Abstract BACKGROUND In several countries, the cactus plant (Opuntia ficus‐indica (L). Mill.) has received renewed attention because of its ecological, socio‐economic and environmental role. In this study, prickly pear vinegar was produced employing two types… read more here.
Keywords: prickly pear; pear vinegar; acetification; opuntia ficus ... See more keywords
Enhancing the Performance on Anaerobic Digestion of Vinegar Residue by Sodium Hydroxide Pretreatment
Sign Up to like & getrecommendations! Published in 2017 at "Waste and Biomass Valorization"
DOI: 10.1007/s12649-016-9666-2
Abstract: Vinegar residue (VR) is a by-product which produced by the process of vinegar production. To enhance the performance on methane production of VR and facilitate its resource utilization, sodium hydroxide (NaOH) pretreatment was carried out.… read more here.
Keywords: production; vinegar residue; pretreatment; anaerobic digestion ... See more keywords
Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2783-5
Abstract: Vinegar stands as a highly appreciated fermented food product due to several functional properties and multiple applications. This work focuses on vinegar production from fruit wines derived from fruit concentrates, to attain a food product… read more here.
Keywords: antioxidant activity; fruit; fruit vinegars; vinegar production ... See more keywords
Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03906-3
Abstract: This research aimed to evaluate the influences of the pulsed electric field (PEF), ultrasound (US), and combination between them (PEF + US) on the quality of vinegar processed from date palm fruits compared with untreated vinegar (UT).… read more here.
Keywords: pef; pulsed electric; dates vinegar; electric field ... See more keywords
Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04379-5
Abstract: Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar with… read more here.
Keywords: vinegar; properties microbiological; verjuice vinegar; microbiological quality ... See more keywords
Fermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
Sign Up to like & getrecommendations! Published in 2017 at "Brazilian Journal of Microbiology"
DOI: 10.1016/j.bjm.2016.11.006
Abstract: The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In… read more here.
Keywords: apple based; kefir; fermentation process; apple ... See more keywords
Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function.
Sign Up to like & getrecommendations! Published in 2018 at "Current opinion in biotechnology"
DOI: 10.1016/j.copbio.2017.07.006
Abstract: Over thousands of years, humans have mastered the natural vinegar fermentation technique of cultivating functional microbiota on different raw materials. Functional microbial communities that form reproducibly on non-autoclaved raw materials through repeated batch acetic acid… read more here.
Keywords: vinegar fermentation; cereal; function; ecology ... See more keywords
Dietary vinegar prevents kidney stone recurrence via epigenetic regulations
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DOI: 10.1016/j.ebiom.2019.06.004
Abstract: Background Epidemiological evidence of over 9000 people suggests that daily intake of vinegar whose principal bioactive component is acetic acid is associated with a reduced risk of nephrolithiasis. The underlying mechanism, however, remains largely unknown.… read more here.
Keywords: caox; excretion; stone; citrate ... See more keywords
Reply to the Letter to the Editor by Dan Luo and Xiaobo Xu: Vinegar could act by gut microbiome
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DOI: 10.1016/j.ebiom.2019.07.060
Abstract: We appreciate the comment and interests in our recent report. Citing a reference on renal clearance of radioactively labeled acetate, the authors questioned whether the acetate can be incorporated inside the cells as epigenetic markers… read more here.
Keywords: reply letter; gut microbiome; editor dan; letter editor ... See more keywords
Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109737
Abstract: Acetoin, giving a creamy yogurt aroma and buttery taste, exists in cereal vinegar as an important flavor substance and is mainly produced by the metabolism of Lactobacillus and Acetobacter during multispecies solid-state acetic acid fermentation.… read more here.
Keywords: metabolism; fermentation; acetoin accumulation; acetoin ... See more keywords