|
|||||||||||||||
|
INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
||||||||||||||
Issue: June 2023
Volume 8 | Issue 6
Review Result and Publication of Paper within : 2-3 days
Click Here For more DetailsFor Authors
Forms / Download
Published Issue Details
Editorial Board
Other IMP Links
Facts & Figure
Impact Factor : 8.76
Issue per Year : 12
Volume Published : 8
Issue Published : 85
Article Submitted : 19374
Article Published : 5698
Total Authors : 14859
Total Reviewer : 851
Total Countries : 134
Indexing Partner
Join RMS/Earn 300
Licence
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
|
Published Paper Details
|
|
| Paper Title: | PRODUCTION OF VINEGAR FROM FRUIT PULP AND PEELS - A REVIEW |
| Authors Name: | ASHWINI SUBRAMANI , SHANMUGAVADIVU MUTHUSAMY |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJNRD_189228
|
| Published Paper Id: | IJNRD2303302 |
| Published In: | Volume 8 Issue 3, March-2023 |
| DOI: | |
| Abstract: | Vinegar is a sour – taste liquid that is made by fermenting the alcoholic liquids like wine, beer or cider. Vinegar is also produced from the fermentation of microorganisms like bacteria (Acetobacter aceti), fungi (Saccharomyces cerevisiae), etc. Vinegar can be produced by different methods and from different raw materials. Traditionally vinegar was used as a medicine to clear wounds. Later on, it is added on the pickles and known to be a preservative. Vinegar helps to kill pathogens and it is consumable when it is mixed with water or juice. Common dosages of vinegar ranges from 1-2 teaspoons mixed in a large glass of water. There are several types of vinegar made from different fruit peels, pulps, berries, etc. Natural vinegar is so effectively used as food additive than synthetic vinegar because it contains essential amino acids from the fruit source. It was reported as a medicine for aches and gastric troubles. In conclusion, Vinegar can be used as a food additive and an effective preservative against food spoilage. |
| Keywords: | Vinegar, Saccharomyces cerevisiae, Preservative, Acetobacter aceti, Food additive |
| Cite Article: | "PRODUCTION OF VINEGAR FROM FRUIT PULP AND PEELS - A REVIEW ", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 3, page no.d10-d12, March-2023, Available :http://www.ijnrd.org/papers/IJNRD2303302.pdf |
| Downloads: | 000114578 |
| ISSN: |
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
| Publication Details: |
Published Paper ID:IJNRD2303302 Registration ID: 189228 Published In: Volume 8 Issue 3, March-2023 DOI (Digital Object Identifier): Page No: d10-d12 Country: COIMBATORE , TAMIL NADU , India Research Area: Life Sciences Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2303302 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2303302 |
| Share Article: |
|
|
Click Here to Download This Article |
|
| Article Preview | |
|
|
|
Major Indexing from www.ijnrd.org
| Semantic Scholar | Microsaoft Academic | ORCID | Zenodo |
| Google Scholar | ResearcherID Thomson Reuters | Mendeley : reference manager | Academia.edu |
| arXiv.org : cornell university library | Research Gate | CiteSeerX | PUBLON |
| DRJI | SSRN | Scribd | DocStoc |
ISSN Details
 |
 |
|
ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016
DOI (A digital object identifier)
Conference
Open Access License Policy
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Important Details
Social Media
Licence
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Join RMS/Earn 300
| Copyright © 2023 - All Rights Reserved - IJNRD |
Facebook Twitter Instagram LinkedIn