Advances in Vinegar Production
Title | Advances in Vinegar Production PDF eBook |
Author | Argyro Bekatorou |
Publisher | CRC Press |
Pages | 430 |
Release | 2019-09-11 |
Genre | Technology & Engineering |
ISBN | 1351208454 |
In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.
Vinegars of the World
Title | Vinegars of the World PDF eBook |
Author | Laura Solieri |
Publisher | Springer Science & Business Media |
Pages | 305 |
Release | 2009-08-29 |
Genre | Science |
ISBN | 8847008662 |
Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.
Homebrewed Vinegar
Title | Homebrewed Vinegar PDF eBook |
Author | Kirsten K. Shockey |
Publisher | Storey Publishing, LLC |
Pages | 297 |
Release | 2021-05-11 |
Genre | Cooking |
ISBN | 1635862817 |
Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.
Balsamic Vinegars
Title | Balsamic Vinegars PDF eBook |
Author | Paolo Giudici |
Publisher | Springer |
Pages | 173 |
Release | 2015-02-23 |
Genre | Technology & Engineering |
ISBN | 3319137581 |
This book 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. This book covers extensively all the balsamic vinegars, especially the industrial ones that have a really large market and diffusion.
Advances in Applied Microbiology
Title | Advances in Applied Microbiology PDF eBook |
Author | |
Publisher | Academic Press |
Pages | 397 |
Release | 1960 |
Genre | Science |
ISBN | 008056416X |
Advances in Applied Microbiology
The Artisanal Vinegar Maker's Handbook
Title | The Artisanal Vinegar Maker's Handbook PDF eBook |
Author | Bettina Malle |
Publisher | |
Pages | 0 |
Release | 2015 |
Genre | Vinegar |
ISBN | 9781943015023 |
With the help of this book, it is now possible for anyone to produce very high-quality vingar at home at a relatively low cost.
Advances in Food Processing Technology
Title | Advances in Food Processing Technology PDF eBook |
Author | Jingdun Jia |
Publisher | Springer |
Pages | 251 |
Release | 2019-06-01 |
Genre | Technology & Engineering |
ISBN | 9811364516 |
This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.