Health benefits of fermented foods
In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …
Varieties, production, composition and health benefits of vinegars: A review
Vinegars are liquid products produced from the alcoholic and subsequent acetous
fermentation of carbohydrate sources. They have been used as remedies in many cultures …
fermentation of carbohydrate sources. They have been used as remedies in many cultures …
[HTML][HTML] Nutrients and bioactive components from vinegar: A fermented and functional food
T Xia, B Zhang, W Duan, J Zhang, M Wang - Journal of Functional Foods, 2020 - Elsevier
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 …
Vinegar contains various nutrients and bioactive components, which are brewed by liquid …
Fruits vinegar: Quality characteristics, phytochemistry, and functionality
The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy
in bioactive compounds that provide several beneficial properties. This review was designed …
in bioactive compounds that provide several beneficial properties. This review was designed …
[HTML][HTML] Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit …
This study was aimed to be produced rosehip vinegar production from rosehip fruit, which
has a limited usage, for the first time, and to monitor in detail the changes in bioactive …
has a limited usage, for the first time, and to monitor in detail the changes in bioactive …
Knowledge domain and emerging trends in vinegar research: a bibliometric review of the literature from WoSCC
XL Zhang, Y Zheng, ML Xia, YN Wu, XJ Liu, SK Xie… - Foods, 2020 - mdpi.com
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 …
advances have been made in the area of vinegar research, and the intellectual structure …
Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities
In this study, it was aimed to determine the bioactive compounds and volatile aroma
compounds of the sour cherry vinegar, and to investigate the usability of concentrated juice …
compounds of the sour cherry vinegar, and to investigate the usability of concentrated juice …
Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) …
Black rosehip (Rosa pimpinellifolia L.) is an edible fruit belonging to the large Rosaceae
family. Processing this and similar fruits that have low water into vinegar generates added …
family. Processing this and similar fruits that have low water into vinegar generates added …
The variation on structure and immunomodulatory activity of polysaccharide during the longan pulp fermentation
TG Hu, WL Zhu, YS Yu, B Zou, YJ Xu, GS Xiao… - International Journal of …, 2022 - Elsevier
In the current study, the effects of fermentation manners on the structure and
immunomodulatory activity of polysaccharide in longan wine or vinegar were investigated …
immunomodulatory activity of polysaccharide in longan wine or vinegar were investigated …
Investigating the antioxidant and antimicrobial activities of different vinegars
In this study, the antioxidant contents and the antimicrobial activities of 18 vinegar samples
were investigated. For this purpose, total flavonoid contents (TFC) and total phenolic …
were investigated. For this purpose, total flavonoid contents (TFC) and total phenolic …