A variety of natural vinegar products are found in civilizations around the world. A review of research on these fermented products indicates numerous reports of health benefits derived by consumption of vinegar components. Therapeutic effects of vinegar arising from consuming the inherent bioactive components including acetic acid, gallic acid, catechin, ephicatechin, chlorogenic acid, caffeic acid, p-coumaric acid, and ferulic acid cause antioxidative, antidiabetic, antimicrobial, antitumor, antiobesity, antihypertensive, and cholesterol-lowering responses. The aims of this article are to discuss vinegar history, production, varieties, acetic acid bacteria, and functional properties of vinegars.

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It was concluded that mother of vinegar produced by natural acetic acid bacteria contains significant bioactive substances.

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12In this research, the effect of different bicarbonate salts (sodium and ammonium) and their 13 doses (0, 1, 2 and 3 g/100g raw material) in the coating batter formula use and the sequential 14 use of frying oil (1 st , 2 nd , 3 rd and 4 th ) on HMF and acrylamide contents in coated fried chicken 15 meat. The addition of sodium bicarbonate was efficient for reducing acrylamide content, but 16 it increased browning and HMF content compared to the control. When increasing the doses 17 of sodium and ammonium bicarbonate from 1 to 3 g/100g raw material, the acrylamide 18