American Vinegar Industry and Fruit Products Journal PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download American Vinegar Industry and Fruit Products Journal PDF full book. Access full book title American Vinegar Industry and Fruit Products Journal by . Download full books in PDF and EPUB format.
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 434
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 434
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 456
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 442
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 432
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 828
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Fermentation
Languages : en
Pages : 958
Get Book Here
Book Description
Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Category : American drama
Languages : en
Pages : 1102
Get Book Here
Book Description
Author: Laura Solieri
Publisher: Springer Science & Business Media
ISBN: 8847008662
Category : Science
Languages : en
Pages : 305
Get Book Here
Book Description
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.
Author: Oregon Agricultural College. Library
Publisher:
ISBN:
Category : Periodicals
Languages : en
Pages : 100
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 674
Get Book Here
Book Description
