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 mechanisms of grain and fruit vinegars. The IFT news article can be accessed here, which also provides a link to the study.
