Pickled vegetable

While the preservation techniques outlined in earlier sections were aimed at retention of the original odor and flavoring substances of the raw material, including regeneration of lost aroma constituents, this is not important in pickled vegetables since a new typical aroma is developed. 

Apart from spontaneous fermentation, controlled fermentatioin on inoculation with Lactobacillus plantarum and Pediococcus cerevisiae is also used. 

Green beans, carrots, kohlrabi, celery, asparagus, turnips and others are processed similarly to cucumbers. Sliced green beans, for example, are treated with salt (2.5-3%), subjected to lactic acid fermentation at about 20 °C, and marketed in barrels, cans or glass jars. Some pickled vegetables, mostly those that were not blanched or precooked, will not soften during later cooking. 

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FlESCHi M, CODIGNOLA A and Luppi MOSCA A M (1989) Mutagenic flavonol aglycones in infusions and in fresh and pickled vegetables , JFood Sci, 42, 1492-5. 

Cheng SJ, SalaM, Li MH, Courtois I and Chouroulinkov 1.1981. Promoting effect of Roussin s red identified in pickled vegetables from Linxian China. Carcinogenesis 2 313-319. 

Lu SH, Camus AM, Tomatis L and Bartsch H. 1981. Mutagenicity of extracts of pickled vegetables collected in Linhsien County, a high-incidence area for esophageal cancer in Northern China. J Natl Cancer Inst 66(l) 33-36. 

Pickled and salt-preserved foods, in particular plant-based products (pickled vegetables) in which microbial reduction of nitrate to nitrite occurs. Foodstuffs stored under humid conditions favouring fungal contamination, particularly the growth of Fusarium moniliforme. 

Cured meats Pickled vegetables Brewing malt... 

Disorders of nervous system mediator release may be caused by aspartame, monosodium glutamate (MSG) ( Chinese restaurant syndrome , Hot-dog headache, or glutamate-induced asthma), and sulphites found in dried fruit, vegetables, pickled vegetables, and fruit juices. 

Among the dietary staples in the rural communities of the Linxian valley are millet, combread, and the pickled vegetables previously mentioned (Section VII,C), prepared by storing fresh green leaves in water over several weeks. The water supply is rather high in both nitrate and nitrite. 

Method of producing pickled vegetable half-finished products for salads... 

Derivative benzoates and parabenzoates have been used primarily in fruit juices, chocolate syrup, pie fillings, pickled vegetables, relishes, horseradish, and cheese (Barbosa-Canovas et al., 2003). Other foodstuffs where sodium benzoate is used include soft drinks, baked goods, and lollipops (Poulter, 2007). Benzaldehyde and benzoic alcohol are better known to be yeast inhibitors. Benzoic acid has been found to release fewer protons than sulphite, nitrite, or acetic acid and it may be speculated that benzoic acid is not a classic weak-acid preservative. However, due to a lower pKa value, benzoic acid releases three to four times more protons than sorbic acid. This is a sizable concentration of protons although not as much as other weak-acid preservatives (Stratford and Anslow, 1998). Inhibition of growth is strongly pH-dependent and most effective under acidic conditions. Under these conditions the protonated form of the acid is predominantly found (Visti, Viljakainen, and Laakso, 2003). Another unexpected discovery was that benzoic acid appears to be a pro-oxidant. This was unexpected as it is a well-known fact 2-hydroxybenzoic acid (or salicylic acid) acts as a scavenger of free radicals in vivo (Piper, 1999). 

Sodium benzoate as a food preservative is generally limited to products that are naturally acidic and is more effective in food systems where the pH < 4. It is mainly used as an antimycotic agent and most yeasts and molds are inhibited by a concentration of 0.05-0.1% (Barbosa-Canovas et al., 2003). Benzoates and parabenzoates are used primarily in fruit juices, chocolate syrup, candied fruit peel, pie fillings, pickled vegetables, relishes, horseradish, and cheese. Sodium benzoate produces benzoic acid once it is dissolved in water (Marsili, Sobrero, and Goicoechea, 2003). 

The buffet consists of a mixed vegetable soup - spiced with a healthy dose of green chilies palek paneer - a spinach dish made with homemade cheese chana masala - chickpeas spiced with garam masala mixed vegetable curry and a mild lentil dish. Brave spice lovers will want to add a couple of the pickled vegetables and chil-... 

In addition to its industrial uses, sodium is a common element in our food. Seafood like tuna and sardines is high in sodium, as are foods like liver, butter, cheese, and pickles. Vegetables, typically, are... 

Smoked fish and meats Pickled vegetables Nitrosamines Benzpyrene... 

BRINE Salt water water with a large amount of salt dissolved in it, such as seawater or water used to pickle vegetables. 

Lactobacillus is used in the production of lots of foods, actually—cheese and yogurt, sourdough bread, pickled vegetables, and wine and beer. There are helpful strains of lactobacillus living in your digestive tract too. So, to answer the question, lactobacillus is not necessarily bad for you in appropriate quantities. 

Liu JG, Li MH (1989) Roussin red methyl ester, a tiunor promoter isolated from pickled vegetables. Carcinogenesis 10 617-620... 

Fig. 1 TLC and visible absorption spectra of synthetic colors extracted from a pickled vegetable under TLC/scanning densitometry. (A) Standards of tartrazine (Y-4), orange I (Or-I), and orange RN (Or-RN). (B) Standard of orange H (Or-II). (C) Extract of the sample. TLC/scanning densitometric conditions. Plate RP-18 (E. Merck). Solvent system methyl ethyl ketone-methanol-5 % sodium sulfate (1 1 1). Apparatus Shimadzu CS-9000. Wavelength scanning range 370 700 nm. Slit size 0.4 X 0.4 mm. Measuring mode reflecting absorption.

Pickled vegetables can be more nutritious than fresh ones. The bacteria that are involved in fermentation break down molecules in the vegetables and, as a by-product, create vitamins. 

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