Improving fermented quality of cider vinegar via rational nutrient feeding strategy

Food Chemistry

Volumn 224, Issue , 2017, Pages 312-319

  Qi, Zhengliang ^a   Dong, Die ^b   Yang, Hailin ^c   Xia, Xiaole ^c  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b QILU UNIVERSITY OF TECHNOLOGY   (China)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

A. pasteurianus CICIM B7003; Cider vinegar; Fermented quality; Nutrient feeding strategy; Nutritional requirement

Indexed keywords

ACETIC ACID; AMINO ACIDS; FEEDING; FERMENTATION; FLAVOR COMPOUNDS; NUTRITION; ORGANIC ACIDS; PH; THERMAL PROCESSING (FOODS);

A. PASTEURIANUS CICIM B7003; ACETOBACTER PASTEURIANUS; CIDER VINEGAR; NUTRIENT FEEDING STRATEGY; NUTRITIONAL COMPOSITIONS; NUTRITIONAL REQUIREMENT; ORTHOGONAL EXPERIMENT DESIGN; VOLATILE FLAVOR COMPOUNDS;

NUTRIENTS;

ACETIC ACID; ASPARTIC ACID; GLUTAMIC ACID; PROLINE; TRYPTOPHAN; VINEGAR; VOLATILE ORGANIC COMPOUND;

ACETOBACTER; ACETOBACTER PASTEURIANUS; ARTICLE; CIDER; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FEEDING; FERMENTATION; FOOD QUALITY; NONHUMAN; NUTRIENT; BIOREACTOR; GROWTH, DEVELOPMENT AND AGING; METABOLISM; NUTRITIONAL REQUIREMENT;

ACETIC ACID; ACETOBACTER; BIOREACTORS; FERMENTATION; NUTRITIONAL REQUIREMENTS; VOLATILE ORGANIC COMPOUNDS;

EID: 85007478329     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.12.078     Document Type: Article

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