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https://www.readbyqxmd.com/read/28732946/effects-of-ultrasonic-treatment-on-the-maturation-of-zhenjiang-vinegar
#1
Zhenbin Wang, Tingting Li, Fengye Liu, Cunsheng Zhang, Haile Ma, Lin Wang, Shuai Zhao
High-quality vinegars are traditionally produced by aging them in barrels or bottles. However, these processes are very time-consuming. To accelerate of Zhenjiang vinegar maturation, the ultrasound was used to treat the steeped vinegar. Results showed that, the optimum ultrasonic power, time and ethanol addition for aging vinegar were determined to be 50W/100mL, 75min and 0.75% (V/V), respectively. Under the optimum experimental conditions, the total amino acid of fresh vinegar decreased from 1082.259mg/100mL to 871...
November 2017: Ultrasonics Sonochemistry
https://www.readbyqxmd.com/read/28722176/comparative-study-of-submerged-and-surface-culture-acetification-process-for-orange-vinegar
#2
Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso, Remedios Castro-Mejías
BACKGROUND: The two main acetification methodologies generally employed in the production of vinegar (surface and submerged cultures) were studied and compared for the production of orange vinegar. Polyphenols (UPLC/DAD) and volatiles compounds (SBSE-GC/MS) were considered as the main variables in the comparative study. Sensory characteristics of the obtained vinegars were also evaluated. RESULTS: Seventeen polyphenols and twenty four volatile compounds were determined in the samples during both acetification processes...
July 19, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28686221/evaluation-of-cyanea-capillata-sting-management-protocols-using-ex-vivo-and-in-vitro-envenomation-models
#3
Thomas K Doyle, Jasmine L Headlam, Christie L Wilcox, Eoin MacLoughlin, Angel A Yanagihara
Lion's mane jellyfish (Cyanea capillata) stings cause severe pain and can lead to dangerous systemic effects, including Irukandji-like syndrome. As is the case for most cnidarian stings, recommended medical protocols in response to such stings lack rigorous scientific support. In this study, we sought to evaluate potential first aid care protocols using previously described envenomation models that allow for direct measurements of venom activity. We found that seawater rinsing, the most commonly recommended method of tentacle removal for this species, induced significant increases in venom delivery, while rinsing with vinegar or Sting No More(®) Spray did not...
July 7, 2017: Toxins
https://www.readbyqxmd.com/read/28677911/characterization-and-discrimination-of-raw-and-vinegar-baked-bupleuri-radix-based-on-uhplc-q-tof-ms-coupled-with-multivariate-statistical-analysis
#4
Tianli Lei, Shifeng Chen, Kai Wang, Dandan Zhang, Lin Dong, Chongning Lv, Jing Wang, Jincai Lu
Bupleuri Radix is a commonly used herb in clinic, and raw and vinegar-baked Bupleuri Radix are both documented in the Pharmacopoeia of People's Republic of China. According to the theories of traditional Chinese medicine, Bupleuri Radix possesses different therapeutic effects before and after processing. However, the chemical mechanism of this processing is still unknown. In this study, an ultra-high performance liquid chromatography with quadruple time-of-flight mass spectrometry coupled with multivariate statistical analysis including principal component analysis and orthogonal partial least square-discriminant analysis was developed to holistically compare the difference between raw and vinegar-baked Bupleuri Radix for the first time...
July 5, 2017: Biomedical Chromatography: BMC
https://www.readbyqxmd.com/read/28651869/hydrothermal-pretreatment-on-the-anaerobic-digestion-of-washed-vinegar-residue
#5
Genzhu Ran, Dong Li, Tao Zheng, Xiaofeng Liu, Lin Chen, Qin Cao, Zhiying Yan
The aim of this work was to study the acetate separation from fresh vinegar residue (FVR) to avoid inhibition of methanogenesis and hydrothermal treatment on washed vinegar residue (WVR) to enhance methane production. The optimal liquid-solid ratio was 10:1mL/g for the washing of FVR. The methane yields of the FVR, WVR, and washed leachate (WL) were 273L/kgVS, 199L/kgVS, and 306.9L/kgCOD, respectively. The optimal hydrothermal temperature was 160°C for WVR, with maximum methane yield of 258.38L/kgVS. Hydrothermal pretreatment destroyed the structure of lignocellulose and improved the hydrolysis of hemicellulose...
June 15, 2017: Bioresource Technology
https://www.readbyqxmd.com/read/28647117/isolation-of-a-potential-biocontrol-agent-paenibacillus-polymyxa-nsy50-from-vinegar-waste-compost-and-its-induction-of-host-defense-responses-against-fusarium-wilt-of-cucumber
#6
Nanshan Du, Lu Shi, Yinghui Yuan, Jin Sun, Sheng Shu, Shirong Guo
Fusarium wilt caused by Fusarium oxysporum f. sp. cucumerinum (FOC) is one of the major destructive soil-borne diseases infecting cucumber. In this study, we screened 60 target strains isolated from vinegar waste compost, from which 10 antagonistic strains were identified to have the disease suppression capacity of bio-control agents. The 16S rDNA gene demonstrated that the biocontrol agents were Paenibacillus polymyxa (P. polymyxa), Bacillus amyloliquefaciens (B. amyloliquefaciens) and Bacillus licheniformis (B...
September 2017: Microbiological Research
https://www.readbyqxmd.com/read/28631270/comparison-of-in-vivo-toxicity-antioxidant-and-immunomodulatory-activities-of-coconut-nipah-and-pineapple-juice-vinegars
#7
Nurul Elyani Mohamad, Swee Keong Yeap, Boon Keen Beh, Muhammad Firdaus Romli, Hamidah Mohd Yusof, Ye Wen Kristeen-Teo, Shaiful Adzni Sharifuddin, Kamariah Long, Noorjahan Banu Alitheen
BACKGROUND: Vinegar is widely used as a food additive, in food preparation and as a food supplement. This study compared the phenolic acid profiles and in vivo toxicities, and antioxidant and immunomodulatory effects of coconut, nipah and pineapple juice vinegars, which were respectively prepared via a two-step fermentation using Saccharomyces cerevisiae 7013 INRA and Acetobacter aceti vat Europeans. RESULTS: Pineapple juice vinegar, which had the highest total phenolic acid content, also exhibited the greatest in vitro antioxidant capacity compared to coconut juice and nipah juice vinegars...
June 20, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28628838/validated-uplc-ms-ms-method-for-simultaneous-quantification-of-eight-saikosaponins-in-rat-plasma-application-to-a-comparative-pharmacokinetic-study-in-depression-rats-after-oral-administration-of-extracts-of-raw-and-vinegar-baked-bupleuri-radix
#8
Tianli Lei, Dandan Zhang, Kun Guo, Mingxiao Li, Chongning Lv, Jing Wang, Lingyun Jia, Jincai Lu
A sensitive and efficient UPLC-MS/MS method was developed and validated for simultaneous quantification of eight saikosaponins (SSa, SSb1, SSb2, SSb3, SSb4, SSc, SSd and SSf) in rat plasma. Furthermore, comparative pharmacokinetic profiles of these sakosaponins were investigated, following oral administration of extracts of raw and vinegar-baked Bupleuri Radix to depression rats. Biosamples were processed with liquid-liquid extraction technique using ethyl acetate. Chromatographic separation was accomplished on Waters BEH C18 UPLC column...
June 16, 2017: Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
https://www.readbyqxmd.com/read/28619110/effect-of-aspartic-acid-and-glutamate-on-metabolism-and-acid-stress-resistance-of-acetobacter-pasteurianus
#9
Haisong Yin, Renkuan Zhang, Menglei Xia, Xiaolei Bai, Jun Mou, Yu Zheng, Min Wang
BACKGROUND: Acetic acid bacteria (AAB) are widely applied in food, bioengineering and medicine fields. However, the acid stress at low pH conditions limits acetic acid fermentation efficiency and high concentration of vinegar production with AAB. Therefore, how to enhance resistance ability of the AAB remains as the major challenge. Amino acids play an important role in cell growth and cell survival under severe environment. However, until now the effects of amino acids on acetic fermentation and acid stress resistance of AAB have not been fully studied...
June 15, 2017: Microbial Cell Factories
https://www.readbyqxmd.com/read/28602865/anti-angiogenic-activity-of-water-extract-from-euphorbia-pekinensis-rupr
#10
Wenting Zhang, Bin Liu, Yaru Feng, Jie Liu, Zhiqiang Ma, Jian Zheng, Qing Xia, Yuanyuan Ni, Farong Li, Ruichao Lin
ETHNOPHARMACOLOGICAL RELEVANCE: Euphorbia pekinensis Rupr. (EP) is a Euphorbia species of Euphorbiaceae, which is widely used in traditional Chinese medicine. It has been reported to exhibit therapeutic effects on solid tumors, leukemias, and malignant ascites although underlying molecular mechanisms are poorly delineated. Anti-angiogenic therapy is a recognized strategy for treating cancer-based solid tumors, and is also associated with malignant ascites treatment. STUDY AIM: To study the anti-angiogenic properties of the water extract of EP vinegar preparation (WEVEP)...
July 12, 2017: Journal of Ethnopharmacology
https://www.readbyqxmd.com/read/28602743/apple-cider-vinegar-boosted-immunomodulatory-and-health-promoting-effects-of-lactobacillus-casei-in-common-carp-cyprinus-carpio
#11
Roghieh Safari, Seyed Hossein Hoseinifar, Shabnam Nejadmoghadam, Mohsen Khalili
The present study was performed to investigate the immunomodulatory and health promoting effects of combined or singular administration of apple cider vinegar (ACV) and Lactobacillus casei in common carp (Cyprinus carpio) diet. An 8-week feeding trial was designed with following treatments: Control (basal diet), Pro (contains 10(7) CFU g(-1)L. casei), LACV (contains 1% ACV), HACV (contains 2% ACV), Pro + LACV (contains 10(7) CFU g(-1)L. casei plus 1% ACV) and Pro + HACV (contains 10(7) CFU g(-1)L...
August 2017: Fish & Shellfish Immunology
https://www.readbyqxmd.com/read/28598609/novel-2d-nmr-approach-for-the-classification-of-balsamic-vinegars-of-modena
#12
Riccardo Graziosi, Davide Bertelli, Lucia Marchetti, Giulia Papotti, Maria Cecilia Rossi, Maria Plessi
The aim of this work is to evaluate the possibility of using 2D-NMR for the construction of classification models for balsamic vinegars of Modena. The goal was to obtain an indirect indicator of authenticity and a quality control tool. The spectral data were analyzed by chemometric methods, aiming to discriminate the samples in relation to their origin. Application of general discriminant analysis (GDA) revealed a good discrimination; the two obtained models explained 83.9% and 97.3% of the total variance with a predictive capacity of 98...
July 5, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28585169/evaluating-fermentation-characteristics-of-kazachstania-spp-and-their-potential-influence-on-wine-quality
#13
Illse Jood, Justin Wallace Hoff, Mathabatha Evodia Setati
The current study is the first one to demonstrate the wine fermentation potential of members of several species of the genus Kazachstania including strains derived from grape must. The fermentation characteristics were evaluated in synthetic grape juice medium and in Sauvignon blanc. Our data show that none of the species evaluated could ferment to dryness in monoculture fermentations. However, at least 75% of the sugar was consumed before the fermentations got stuck. In mixed-culture fermentations with Saccharomyces cerevisiae diverse aroma profiles were evident especially in Sauvignon blanc fermentations...
July 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28578227/evaluating-the-feasibility-of-fermentation-starter-inoculated-with-bacillus-amyloliquefaciens-for-improving-acetoin-and-tetramethylpyrazine-in-baoning-bran-vinegar
#14
Liqiang Zhang, Jun Huang, Rongqing Zhou, Chongde Wu
Fermentation starters (Daqu) used in present study included traditional herb Daqu (C Daqu), modified Daqu without herbs (M Daqu) and S Daqu fermented by inoculating acetoin and tetramethylpyrazine high-producing bacterium Bacillus amyloliquefaciens into M Daqu. To evaluate the feasibility of S Daqu combined with M Daqu applied for improving contents of acetoin and tetramethylpyrazine in Baoning bran vinegar without remarkably changing the original microbial community and the other volatiles contents compared with C Daqu, vinegar Pei C, M, M1, M2 and S were correspondingly prepared in lab scale using C Daqu, M Daqu, M1 Daqu (S Daqu: M Daqu=1:9, w/w), M2 Daqu (S Daqu: M Daqu=5:5) and S Daqu...
May 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28576362/effect-of-different-marinating-conditions-on-the-evolution-of-spoilage-microbiota-and-metabolomic-profile-of-chicken-breast-fillets
#15
Anastasia E Lytou, Efstathios Z Panagou, George-John E Nychas
Five different marinades were prepared containing lemon juice, apple cider vinegar, pomegranate juice and combinations of them. Three different temperatures (4, 10, and 20 °C) and five marinating time intervals (1, 3, 6, and 9 h) were tested. Microbial, physicochemical as well as sensory analyses were performed to assess marination. Noticeable microbial reductions and satisfactory sensory results were observed only in samples treated for short time (1 and 3 h). The marinade in which pomegranate and lemon juices were combined caused a decrease in microbial counts and led to desirable sensory attributes...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28575202/evaluation-of-food-based-attractants-for-drosophila-suzukii-diptera-drosophilidae
#16
Juan Huang, Larry Gut, Matthew Grieshop
The Drosophila suzukii (Matsumura) (Diptera: Drosophilidae) is a highly invasive species attacking a wide range of ripening soft-skinned fruits. A series of laboratory choice tests were conducted to determine whether different levels of rice vinegar affected attraction of Merlot wine to D. suzukii, as well as to compare attractiveness of two common fermentation food baits: wine-vinegar and yeast-sugar water mixtures. The relative attraction of various combinations was used to develop a bait whose effectiveness was tested in the field...
June 1, 2017: Environmental Entomology
https://www.readbyqxmd.com/read/28542883/biochemical-characterization-and-dominance-of-different-hydrolases-in-different-types-of-daqu-a-chinese-industrial-fermentation-starter
#17
Jingjing Liu, Jingyu Chen, Yi Fan, Xiaoning Huang, Beizhong Han
BACKGROUND: Daqu is a fermentative saccharification agent that is used to initiate fermentation in the production of Chinese liquor and vinegar. This study investigated the differences of amylase, protease and esterase in dominance of different types of Daqu, which can be useful for quality control and flavor improvement of Daqu production by enzyme technology. RESULTS: Hydrolase activities in different Daqu samples were compared by Principal Component Analysis (PCA)...
May 25, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28531323/effect-of-chemical-ratios-of-a-microbial-based-feeding-attractant-on-trap-catch-of-drosophila-suzukii-diptera-drosophilidae
#18
Dong H Cha, Peter J Landolt, Todd B Adams
Drosophila suzukii Matsumura, spotted wing drosophila, can be trapped with a feeding attractant based on wine and vinegar volatiles and consisting of acetic acid, ethanol, acetoin, and methionol. Using that four-component blend, we found that the catch of spotted wing drosophila increased with increases in the release rate of acetoin (from 0.5 mg/d to 34 mg/d) from polyethylene sachet dispensers, and with increases in the concentrations of acetic acid (from 0.25% to 4%) or ethanol (from 0.08% to 2%) when dispensed in the trap drowning solution...
May 22, 2017: Environmental Entomology
https://www.readbyqxmd.com/read/28515383/a-new-agonist-for-peroxisome-proliferationactivated-receptor-%C3%AE-ppar%C3%AE-fraglide-1-from-zhenjiang-fragrant-vinegar-screening-and-characterization-based-on-cell-culture-experiments
#19
Yoshio Tsujino
Zhenjiang fragrant vinegar (Kozu) is a black rice vinegar that has been used as a traditional Chinese medicine and has various health benefits, including anti-obesity effects. In the present study, using luciferase reporter assays of PPARγ promoter activity, a novel ingredient from 8-year-old Kozu, 5-hydroxy-4-phenyl-butenolide, was isolated. The newly found agonist was named as "Fraglide-1". Moreover, in subsequent experiments, it was confirmed that fraglide-1 was an PPARγ agonist and it could increase expression level of the uncoupling protein (UCP)-1...
May 17, 2017: Journal of Oleo Science
https://www.readbyqxmd.com/read/28484998/enhanced-methane-production-of-vinegar-residue-by-response-surface-methodology-rsm
#20
Jiayu Feng, Jiyu Zhang, Jiafu Zhang, Yanfeng He, Ruihong Zhang, Chang Chen, Guangqing Liu
As the by-product of the vinegar production process, a large number of vinegar residue has been abandoned and caused a serious environmental pollution. Anaerobic digestion has been proved to be able to dispose and convert vinegar residue into bioenergy but still need to improve the efficiency. This study applied central composite design of response surface methodology to investigate the influences of feed to inoculum ratio, organic loading, and initial pH on methane production and optimize anaerobic digestion condition...
December 2017: AMB Express
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