An international team of researchers from Venezuela, France and the U.S. published research in mBio ®, the online open-access journal of the American Society for Microbiology related to the use of vinegar to kill mycobacteria, such as Mycobacterium tuberculosis. The abstract for the study titled, “Acetic Acid, the Active Component of Vinegar, Is an Effective […]
An international team of researchers from Venezuela, France and the U.S. published research in mBio ®, the online open-access journal of the American Society for Microbiology related to the use of vinegar to kill mycobacteria, such as Mycobacterium tuberculosis. The abstract for the study titled, “Acetic Acid, the Active Component of Vinegar, Is an Effective […]
The following information was issued by the University of Arkansas’ Food Safety Consortium, titled, “ Vinegar, Natural Source of Nitrate Provides Way to Safeguard Organic Pork.” The release advises of a solution to manufacture natural or organic cured pork products, without using nitrite or nitrate. (If nitrite or nitrate is used, these products cannot be […]
Dr. Carol Johnston researches effects of vinegar on blood glucose. http://care.diabetesjournals.org/content/27/1/281.full
A study published in the March 2010 issue of Journal of Food Composition and Analysis reports that wood used for the aging of vinegar (balsamic and red wine) determines both the chemical composition and sensory properties. The research, titled “Effect of wood on the phenolic profile and sensory properties of wine vinegar during ageing,” was […]
The Star.com (Malaysia) offers readers tips to clean fruits and vegetables, including the use of vinegar. The tip noted below: Add 2 tablespoons of white distilled vinegar to one pint water and use to wash fresh fruits and vegetables, then rinse thoroughly. Research has shown that vinegar helps kill bacteria on fruits and vegetables, according […]
Researchers in Denmark undertook a study to determine whether marination of chicken meat in different food ingredients can be used to reduce populations of Campylobacter jejuni. The study was recently published in the Journal of Food Protection (Vol. 73, No.2, 2010, pages 258 – 265). Of note, the researchers write:
Dr. Carol Johnston of Arizona State University (ASU) has been researching the use of vinegar in treating Type II diabetes. Most recently, Dr. Johnston and colleagues published research in the January 2010 online issue of Annals of Nutrition and Metabolism, titled, “Examination of the Antiglycemic Properties of Vinegar in Healthy Adults.” The researchers concluded that […]
In the recent issue of the Journal of Food Science (a publication of the Institute of Food Technologists (IFT)), a study was published titled, “Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold.” According to a recent IFT newsletter about the study, it was noted that vinegar may enhance saltiness and […]
In the recent issue of the Journal of Food Science (a publication of the Institute of Food Technologists (IFT)), a study was published titled, “Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold.” According to a recent IFT newsletter about the study, it was noted that vinegar may enhance saltiness and […]