Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability

Blueberry and honey vinegar: successive batch production, antioxidant potential and antimicrobial ability

Abstract Gourmet vinegars are versatile culinary ingredients that have aroused the interest of consumers not only for their unusual taste, but also for their health benefits. In this work, blueberry and honey wine was first obtained using a bench-scale bioreactor. This wine had high concentrations o...

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Bibliographic Details
Main Authors: Michel da Silva Fonseca, Vidiany Aparecida Queiroz Santos, Gabrielle Cristina Calegari, Robert Frans Huibert Dekker, Aneli de Melo Barbosa-Dekker, Mário Antônio Alves da Cunha
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2018-10-01
Series:Brazilian Journal of Food Technology
Subjects:
Alimentos funcionais
Pequenos frutos
Oxidação acética
Vinho
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100470&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100470&lng=en&tlng=en

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