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http://dx.doi.org/10.23093/FSI.2016.49.4.94

Literature review on type and manufacturing methods of korean traditional vinegar  

Park, Eun-Hee (Department of Food Science and Biotechnology, Kangwon National University)
Choi, Chan-Yeong (Department of Food Science and Biotechnology, Kangwon National University)
Kwon, Hun-Joo (Department of Food Science and Biotechnology, Kangwon National University)
Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Food Science and Industry / v.49, no.4, 2016 , pp. 94-99 More about this Journal
Abstract
Development of synthetic vinegar has been focused on the acidic taste typically caused by acetic acid. Recently, consumer interest in fermented vinegars which contain a variety of valuable nutrients increased growth of the beverage industry. Vinegar beverages made of a variety of foreign fruits such as pineapple, grapefruit, and aloe are being commercialized to meet market needs from female consumers interested in beauty. However, commercialization of traditional fermented vinegars using regional products such as rice has not been successful yet compared to fruit vinegar beverages. Systematic research for development and commercialization of functional value-added traditional vinegars made of regional agricultural products should be performed. In this study, type and manufacturing methods of traditional vinegar were reviewed based on classic literatures.
Keywords
traditional vinegar; vinegar beverage; materials of vinegar; manufacturing method of vinegar;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
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