The October 12 IFT News featured an article on the functional properties of vinegars. The article highlighted a review published in the September 2016 issue of Comprehensive Reviews in Food Science and Food Safety. The review summarizes the functional properties of grain vinegars and fruit vinegars and also compares the functional ingredients, sources and formation […]
A recent issue of the Journal of Food Protection contained the following research on vinegar, “Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 48C.” The abstract concludes: “The overall results indicated that the dry vinegar ingredients (6.66 to 8.83 mM acetic acid in the finished product) were effective […]
A recent issue of Molecular Nutrition & Food Research contained the following research on vinegar: “Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms.” The abstract for the research notes, “This review has collated data from human intervention trials to show that vinegar consumption seems more effective in modulating […]
New research from UH Manoa is shedding light on the best treatments to ease the burn of Box Jellyfish stings. The new scientific models show urine and cold water don’t work, and may even make the problem worse. Hot water immersion provides some relief, but by far the most effective treatment researchers have found is something you […]
EurekAlert! featured a story related to the use of acetic acid (“an active ingredient of household vinegar”) as an effective alternative agent to prevent infection and kill bacteria found in burn wounds. The study was conducted by researchers from the University of Birmingham and the National Institute for Health Research (NIHR) Surgical Reconstruction and Microbiology […]
Yahoo! Finance featured a story on research published in the December 2014 issue of the Journal of Gastroenterology and Hepatology (link to research) that determined acetic acid may be effective in killing mesothelioma cells. According to the article, the Japanese researchers determined that an acetic acid concentration of 0.5% killed nearly all cancer cells after […]
An article was recently published in Nutrition Reviews titled, “Effect and mechanism of action of vinegar on glucose metabolism, lipid profile and body weight” (Nutr Rev. 2014 Oct;72(10):651-61). The abstract was published on the website of the National Center for Biotechnology Information, U.S. National Laboratory of Medicine, National Institutes of Health. See abstract below. The […]
A study was published in the June 2014 issue of the Journal of Food Protection titled, “Viability of Listeria monocytogenes on Uncured Turkey Breast Commercially Prepared with and without Buffered Vinegar during Extended Storage at 4 and 10°C” (J. Food Prot., Vol. 77, No 6, 2014; 987-992). The abstract for the study is provided below. […]
Article from Meat and Poultry, titled “Preserving with Vinegar.” To view the article, click here.