Vinegars are liquid products produced from the alcoholic and subsequent acetous
fermentation of carbohydrate sources. They have been used as remedies in many cultures …

Vinegar has been widely used as acidic condiment worldwide for thousands of years.
Vinegar contains various nutrients and bioactive components, which are brewed by liquid …

The production of fruit vinegars as a way of making use of fruit by-products is an option
widely used by the food industry, since surplus or second quality fruit can be used without …

Studies on the development of non-dairy probiotic foods and beverages are emerging. The
optimal Lactobacillus and carbon resources were screened to improve the viability of …

Vinegar is one of the most widely used acidic condiments. In recent decades, rapid
advances have been made in the area of vinegar research, and the intellectual structure …

Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced
from any fermentable sugary substrate by various fermentation methods. The final vinegar …

The effect of five different vinegars, applied as a seasoning, on the formation of polycyclic
aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated. PAH were …

This study intends to produce a black tea vinegar (BTV) from low-quality bulk black tea in
order to increase its consumption and added value, and to benefit from its functional …

Vinegar extract is rich in phenolic compounds, which can prevent free radical-induced
diseases. The aim of the present study was to explore the effects of vinegar extract on gut …

In the present study, variety of fruit vinegars were investigated in terms of their
physicochemical, microbiological and bioactive properties. Total phenolic and flavonoid …