Fruit Vinegars
The earliest known use of vinegar dates to more than 10000 y ago (Tan 2005; Johnston and Gaas 2006). Flavored vinegar has been produced and sold as a commercial product for approximately 5000 y. The Babylonians produced and sold vinegars flavored with fruit, honey, and malt until the 6th century. References in the Old Testament and from Hippocrates indicate vinegar was used medicinally to manage wounds. Sung Tse, who is credited with developing the field of forensic medicine in the 10th century in China, used sulfur and vinegar as hand washing agents to prevent infection (Chan and others 1993; Tan 2005). Early U.S. medical practitioners used vinegar to treat many ailments including poison ivy, croup, stomachache, high fever, and edema or “dropsy” as it was known in the 18th century (Tan 2005).
--- Functional Properties of Vinegar
- Budak, N.H., Aykin, E., Seydim, A.C., Greene, A.K. and Guzel-Seydim, Z.B. (2014), Functional Properties of Vinegar. Journal of Food Science, 79: R757-R764.https://doi.org/10.1111/1750-3841.12434 A variety of natural vinegar products are found in civilizations around the world. A review of...
- Ting Xia, Bo Zhang, Wenhui Duan, Jin Zhang, Min Wang,Nutrients and bioactive components from vinegar: A fermented and functional food,Journal of Functional Foods, Volume 64, 2020, 103681, ISSN 1756-4646, https://doi.org/10.1016/j.jff.2019.103681....
- Luzón-Quintana LM, Castro R, Durán-Guerrero E. Biotechnological Processes in Fruit Vinegar Production. Foods. 2021 Apr 26;10(5):945. doi: 10.3390/foods10050945. PMID: 33925896; PMCID: PMC8145929. Abstract: The production of fruit vinegars as a way of making use of fruit by-products is an option...
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Harvard School of Public Health Not many foods play the role of both a prized cooking ingredient and household cleaner. The word vinegar derives from the French “vin aigre,” or sour wine. It has been traced back to 5000 B.C.E. in Babylon, not just for cooking but as a medicine, a preservative,...
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1992-01-01 *Avalable in Spanish only.
- also available in:
- Español (es)
- English (en)
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Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways...
- Journal of Food Health and Bioenvironmental Science (January - April 2019), 12(1): 21-27 This study was carried out to examine the chemical properties, antioxidant activities and sensory scores of banana vinegar produced from four banana cultivars, namely ‘ Khai Pra Tabong’, ‘Nak’, ‘Hin’, and ‘...