Varieties, production, composition and health benefits of vinegars: A review-Reference-Cited by-同舟云学术

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Varieties, production, composition and health benefits of vinegars: A review

Published:2017-04 Issue: Volume:221 Page:1621-1630
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ho Chin Wai,Lazim Azwan Mat,Fazry Shazrul,Zaki Umi Kalsum Hj Hussain,Lim Seng Joe

Funder

Dana Top Down-Geran Penyelidikan Universiti-Industri Universiti Kebangsaan Malaysia

Dana DPP PTJ

Universiti Kebangsaan Malaysia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference76 articles.

1. Extraction of chromium, copper and arsenic from CCA-treated wood by using wood vinegar;Ahn;Bioresource Technology,2012

2. Bioactive compounds and antioxidant activity of fresh exotic fruits from Northeastern Brazil;Almeida;Food Research International,2011

3. Improvement of solar based rainwater disinfection by using lemon and vinegar as catalysts;Amin;Desalination,2011

4. Dual transcriptional control of the acetaldehyde dehydrogenase gene ald of Corynebacterium glutamicum by RamA and RamB;Auchter;Journal of Biotechnology,2009

5. Study on wood vinegars for use as coagulating and antifungal agents on the production of natural rubber sheets;Baimark;Biomass and Bioenergy,2009

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2. Rapid non-destructive monitoring and quality assessment of the fumigation process of Shanxi aged vinegar based on Vis-NIR hyperspectral imaging combined with multiple chemometric algorithms;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2024-11

3. A feature extractor for temporal data of electronic nose based on parallel long short-term memory network in flavor discrimination of Chinese vinegars;Journal of Food Engineering;2024-10

4. Biofunctionality of a new vinegar rich in anthocyanin from red‐fleshed Niedzwetzky's apple: An ornamental plant;Journal of Food Science;2024-09-13

5. A new method to analysis synthetic acetic acid to vinegar: Hydrogen isotope ratio at the methyl site of acetic acid in vinegar by GC-IRMS;Food Chemistry;2024-09

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