Vinegar production

Ebook "Balsamic vinegars: Tradition, technology, trade" offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing, sensorial properties and quality of the final product.

173p nhanphanguyet 28-01-2024 3 2   Download

Ebook "Acetic acid bacteria: Fundamentals and food applications" written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria.

359p lucchinguyen 28-12-2023 4 2   Download

Awamori moromi vinegar (AMV) contains essential amino acids and citric acid; however, its peculiar flavor prevents its acceptance as a functional food material. In a previous study, a fermented product of AMV (FP-AMV) was prepared using Lactobacillus plantarum K-3 to resolve the peculiar flavor of AMV, and its possibility to improve lipid metabolism through an approach to gut microbiota was suggested.

9p viisac 23-09-2023 1 1   Download

Continued part 1, part 2 of ebook "Food chemistry (4th revised and extended edition)" provides readers with contents including: food contamination; milk and dairy products; eggs; meat; fish, whales, crustaceans, mollusks; edible fats and oils; cereals and cereal products; legumes; vegetables and vegetable products; fruits and fruit products; sugars, sugar alcohols and honey; alcoholic beverages; coffee, tea, cocoa; spices, salt and vinegar; drinking water, mineral and table water;...

604p lytamnguyet 04-08-2023 8 4   Download

The vinegar or pomace fly, Zaprionus tuberculatus Malloch, is native to the Afrotropical region but has recently colonized new areas in Turkey, Italy, Malta, Romania, and Greece. This invasive species was first detected in 2012 in Adana on banana and peach baits and is considered a potential agricultural pest in fig production in Turkey. However, the European and Mediterranean Plant Organization reports that no direct association of the fly with fruit damage has been documented so far because specimens were generally caught in traps.

5p dolomite36 30-12-2021 6 0   Download

This review paper summarizes the best method for the utilization of agricultural wastes as raw material for the production of bioethanol. Agricultural wastes are rich in sugar and complex carbohydrates that makes it suitable source to carry out the fermentation process. Bioethanol is widely used in industries such as, chemical, pharmaceutical and food for various purposes especially as sterilizer.

7p mudbound 10-12-2021 16 1   Download

In the present study, the latter has been standardized and validated for two types of vinegar production viz. grapes and guava.

8p cothumenhmong7 09-09-2020 7 1   Download

Storage studies of vinegar-oil based pickle were carried out on strain U3 of Agaricus bisporus for providing value to mushrooms and to utilize the wasted stipe. Synthetic and natural (sugarcane) vinegars @vinegars @5% acidity and 14ml/200g mushrooms of volume were used as preservative means. Best results were obtained when natural vinegar was added to the pickle.

14p quenchua6 15-06-2020 11 2   Download

Acerola (Malpighia emarginata) vinegar is one kind of fruit vinegar produced using acetic acid fermented by acetic acid bacteria. In this study, Acetobacter senegalensis A28 was applied in acerola vinegar production at a high temperature. With 1.0% (v/v) of A. senegalensis A28 inoculum, the suitable conditions for production of acerola vinegar were determined to be pH 6.5, 20°Brix, 106 cells/ml, as well as 4.0% (v/v) of ethanol added to acerola juice. Moreover, a temperature of 35°C was found to be suitable for fermentation in both 100 ml and 2 litre working volumes.

6p caygaocaolon1 13-11-2019 11 0   Download

This research focus on the simultaneous application of two kinds of pectinase: PectinexUltra SP-L and PectinaseUltra Clear, during the extracted processing of “táo mèo”. The results indicated that simultaneously using both enzymes has increased the extractivity of the process to 25 %, and also has increased the amounts of function substances such as vitamin C, polyphenol, sugar, acid, and soluble pectin, compared to not using enzymes.

9p cumeo3000 01-08-2018 27 2   Download

INEGAR, or dilute acetic acid, is produced by a process of fermentation from certain vegetable substances. After alcoholic fermentation has taken place there follows, under suitable conditions, a further decomposition, by means of which the alcohol is converted into a more highly oxidized body, acetic acid, with water as a byproduct.[1] [Pg 4] These conditions require that the liquid shall contain alcohol, nitrogenous matter, and alkaline salts in certain proportions, and that it shall be in contact with the air, at a suitable temperature, for a sufficient length of time. ...

19p window1234 02-01-2013 68 4   Download