Foods: Lemon juice

Lemon and Lime Juice. Lemons and Persian limes can be extracted using the same PMC and AMC extractors described above. The juice can be concentrated in a TASTE evaporator, an APV Crepaco, Inc. evaporator, or other types of evaporators (13). Although lime juice, and especially lemon juice, are widely used as condiments on food, the bulk of concentrated juice is used to make frozen concentrated lemonade and limeade. Prozen... 

Acids and bases are determined by their properties. The word acid comes from the Latin word acidus, which means sour. For example, lemon juice tastes sour because it contains citric acid. Sauerkraut, another sour-tasting food, is cabbage fermented in lactic acid. In fact, sauer (pronounced almost exactly like the English word sour) in German means acid. Sour cream also has lactic acid in it. 

Sengun, I.Y. and Karapinar, M. (2004) Effectiveness of lemon juice, vinegar and their mixture in the elimination of Salmonella Typhimurium on carrots (Daucus carota L.) . International Journal of Food Microbiology, 96, 301-305. 

Gil-Izquierdo, A. et al.. Effect of the rootstock and interstock grafted in lemon tree (Citrus limon (L.) Burm.) on the flavonoid content of lemon juice, J. Agric. Food Chem., 52, 324, 2004. 

Miyake, Y. et al.. Suppressive effect of components in lemon juice on blood pressure in spontaneously hypertensive rats. Food Sci Technol Int., 4, 29, 1998a. 

For centuries, people had known that vinegar, lemon juice, apples and many other food items taste sour. But they didn t know that their sourness comes from their specific acids. The term acid comes from the Latin word acere , which means sour. In the century, the English chemist Robert Boyle grouped substances as either acids or bases, but he couldn t explain their behavior. The first logical definition wouldn t be coined until 200 years later. 

Colloid stability enters our daily life in many different ways. A visit to the kitchen provides numerous examples of food colloids with microstructure and stability that are, in no small measure, an important aspect of their appeal to the palate For example, mayonnaise —a mixture of vegetable oil, egg yolk, and vinegar or lemon juice —is an emulsion of oil in water and is stable because the lecithin molecules in the egg yolk provide the needed stability. Milk is another example. We have seen others in the vignettes in Chapters 1 and 4. 

The pH values of various food substances cover a wide range. Plant tissues and fluids (about 5,2) animal tissues and fluids (about 7.0 to 7.5) lemon juice (2,0 to 2.2) acid fruits (3.0 to 4.5) fruit jellies (3.0 to 3.5). 

Lemon juice has many uses in the food industry that other juices do not have because of its uniquely different composition in relation to other juices, except perhaps lime. Large quantities of lemon juice are used to enhance food flavors and to develop and balance the flavors of many food items, seafood being an outstanding example. Possibly only sugar and salt are used more extensively in the development and enhancement of food flavors. Lemon juice has also gained in popularity because of technological advances that now permit the manufacture of concentrated juices and the production of a frozen concentrate for lemonade. 

Acids and bases are common chemicals used every day. Some acids and bases are harmful if touched or swallowed. Some acids and bases are found in foods and are not harmful. Many acids and bases can be found around the home. Common household acids include acetic acid in vinegar, citric acid in lemon juice, and lactic acid in sour milk. It is the acids in these foods which give them their sour taste. Bases are the chemicaJ opposites of adds. Baking soda is a base. 

Use the ball tools to add dimension to the wings, or for a more modern butterfly, leave the thickness as is. You can also use a butterfly cookie cutter. Simply fold the cutout in half and dry as shown in the image. Gently place each set of wings on the folded foil or paper to dry. Once they are dry, create designs on the wings using either edible markers (available at cake and craft supply stores) or a small paintbrush dipped in various food colors mixed with lemon juice. Let dry. 

Cautela, D. Laratta, B. Santelli, F. Trifiro, A. Servillo, L. Castaldo, D. 2008. Estimating Bergamot juice adulteration of lemon juice by high-performance liquid chromatography (HPLC) analysis of flavanone glycosides. J. Agric. Food Chem. 56 5407-5414. 

Or try adding 16 drops of 2 percent sodium chlorite (available from many health practitioners and health food stores) to each quart of distilled or ionized water. Alternatively, add a teaspoon or two of pure baking soda to each quart of pure, alkaline water.3 This mixture makes a great quick fix to restore balance, and most people find they adapt to the taste. And don t forget that adding fresh lemon juice to a glass of water is an excellent way to alkalize your body. 

In a food processor, puree avocado, lemon juice, and h cup of the blueberries until smooth (or use a hand blender). Top with the remaining blueberries and serve immediately. 

In a food processor, puree tofu, lemon juice, salt, honey, and the remaining oil until smooth. Add onion and process until combined. 

Prepare the dressing In a food processor, process garlic, celery, lemon juice, and miso until celery is finely chopped. With the motor running, through the feed tube, gradually add flaxseed oil and olive oil process until smooth. 

C (2012) Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential. Food Chem 134 2090-2096... 

Interpreting Data Are food items such as lemon juice or vinegar acidic or basic These solutions are either tart or sour, so what ion probably accounts for this characteristic ... 

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