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

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• 作者：Chin Wai Ho^a ; ^{chinwaiho@gmail.com} ; Azwan Mat Lazim^a ; ^{azwanlazim@ukm.edu.my} ; Shazrul Fazry^b ; ^{shazrul@ukm.edu.my} ; Umi Kalsum Hj Hussain Zaki^c ; ^{umikal@mardi.gov.my} ; Seng Joe Lim^a ; ^{joe@ukm.edu.my}
• 关键词：Acetic acid ; Alcohol ; Bioactive compounds ; Composition ; Fermentation ; Health benefits ; Production methods ; Vinegar
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1621-1630
• 全文大小：557 K
• 卷排序：221

文摘

Vinegar is liquid product from alcoholic and acetous fermentation of suitable food. Vinegar varieties: black vinegar, rice vinegar, balsamic vinegar, white wine vinegar. Vinegar contains various bioactives: polyphenols, micronutrients and antioxidants. Bioactivities of vinegars include antimicrobial, antioxidative and antidiabetic.