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

Food Chemistry

Volumn 221, Issue , 2017, Pages 1621-1630

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

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b MALAYSIAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE MARDI   (Malaysia)

Author keywords

Acetic acid; Alcohol; Bioactive compounds; Composition; Fermentation; Health benefits; Production methods; Vinegar

Indexed keywords

ALCOHOLS; CHEMICAL ANALYSIS; FERMENTATION; HEALTH; KETONES; ORGANIC ACIDS; PH; VOLATILE ORGANIC COMPOUNDS;

ANTIHYPERTENSIVE EFFECT; BIOACTIVE COMPOUNDS; CARBOHYDRATE SOURCES; HEALTH BENEFITS; PHARMACOLOGICAL EFFECTS; PRODUCTION METHODS; VINEGAR; VOLATILE COMPOUNDS;

ACETIC ACID;

ACETIC ACID; ACID; ALCOHOL DERIVATIVE; ALDEHYDE; CARBOXYLIC ACID; ESTER; KETONE; OXYGEN; SUGAR; VINEGAR; VOLATILE AGENT; ANTIOXIDANT; POLYPHENOL; TRACE ELEMENT; VOLATILE ORGANIC COMPOUND;

ANTIDIABETIC ACTIVITY; ANTIHYPERTENSIVE ACTIVITY; ANTIOXIDANT ACTIVITY; AROMA; BIOLOGICAL ACTIVITY; CIDER; FERMENTATION; FLAVOR; FOOD COMPOSITION; FOOD INDUSTRY; HUMAN; NONHUMAN; PH; REVIEW; SACCHAROMYCES CEREVISIAE; TASTE; TEMPERATURE; TRADITIONAL MEDICINE; ANALYSIS; FOOD HANDLING; WINE;

ACETIC ACID; ALCOHOLS; ALDEHYDES; ANTIOXIDANTS; ESTERS; FERMENTATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; KETONES; MICRONUTRIENTS; POLYPHENOLS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 85006974444     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.128     Document Type: Review

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