A variety of natural vinegar products are found in civilizations around the world. A review of
research on these fermented products indicates numerous reports of health benefits derived …

The production of fruit vinegars as a way of making use of fruit by-products is an option
widely used by the food industry, since surplus or second quality fruit can be used without …

This study was aimed to be produced rosehip vinegar production from rosehip fruit, which
has a limited usage, for the first time, and to monitor in detail the changes in bioactive …

In the current study, twenty traditional home-made vinegars collected from different regions
of Turkey were characterized in terms of their antioxidant, antimicrobial, mineral and volatile …

Vinegar is one of the most widely used acidic condiments. In recent decades, rapid
advances have been made in the area of vinegar research, and the intellectual structure …

Red delicious apples were used to produce natural apple cider with and without inclusion of
maceration. Traditional surface and industrial submersion methods were then applied to …

Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced
from any fermentable sugary substrate by various fermentation methods. The final vinegar …

Black rosehip (Rosa pimpinellifolia L.) is an edible fruit belonging to the large Rosaceae
family. Processing this and similar fruits that have low water into vinegar generates added …

Background: Vinegars based on fruit juices could conserve part of the health-associated
compounds present in the fruits. However, in general very limited knowledge exists on the …

Persimmon is a good source of nutrients, especially carbohydrates, dietary fibers, vitamins,
minerals, carotenoids, and phenolic compounds, among other bioactive phytochemicals. It is …