Observatorio de I+D+i UPM

Memorias de investigación
Fermentation of Palm Vinegar and its Nutraceutical value
Áreas de investigación
  • Tecnología de alimentos
Natural vinegar is a rich source of antioxidants that is primarily important to contribute for the protective effects of human body. This antioxidants prevent chronic conditions & aging by preventing damage to important bio-molecules e.g. DNA, proteins, lipid etc. This book here focuses on the fermentation of natural vinegar from Palm juice (Borassus flabelliffer), a cheapest natural source. It is a seasonal and low priced drinking-juice in India. Palm juice contains plenty of antioxidant compounds, vitamin and trace elements. The fermentation process and media optimization of both Palm wine & vinegar are categorically explained here in detail. The statistical method & suitable kinetic model have been fitted with this fermentation process. Second part of the book is emphasized on antioxidant activity & nutraceutical values of palm wine & vinegar. Phytochemical activity of palm vinegar is shown being induced by different wavelengths of UV light. The aim of this study is to establish palm vinegar product to be commercialized in terms of nutraceutical stand point, which may also compete with other popular natural vinegar which is already available in the market.
Edición del Libro
Editorial del Libro
LAP Lambert Academic Publishing
Número de páginas del libro
Esta actividad pertenece a memorias de investigación
  • Autor: Satyabrata Ghosh . (UPM)
  • Autor: R Chakraborty
  • Autor: U Raychaudhuri
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: LPF-TAGRALIA: Técnicas Avanzadas en Agroalimentación
  • Departamento: Ingeniería Agroforestal
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