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Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar
(Elsevier, 2022)
Sustainable gastronomy is an important concept that improves the health and nutritional quality of society by supporting the preparation, production, and consumption of foods with environmental awareness. Purple onion ...
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization
(Wiley, 2022)
In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable ...