Vegetable pickling

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. 

Vegetable products fermented vegetables, pickles, olives, relishes, fresh salads 0.02-0.20... 

Similar to common vegetable pickles, various LAB have been isolated from Kaburazushi or Daikonzushi. Lactobacillus plantarum strains derived from Kaburazushi showed faster growth in Japanese radish juice than did other isolated strains and the type strain. 

Fruit and Vegetable Products. Sorbates are appHed at 0.05—0.1 wt % as a fungistat for pmnes, pickles, reHshes, maraschino cherries, oHves, and figs (64,112). The same levels extend shelf life of prepared salads such as potato salad, cole slaw, and tuna salad (99). In fermented vegetables, sorbates protect the finished product by retarding yeasts during fermentation or in the cover brine (r65,r72—r74,r94). 

Pickled fruits and vegetables, vegetable sauces and seasonings, and salad dressings... 

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. 

Liritan A leather tanning process, introduced in 1960 and now widely used worldwide. The leather is first pickled in a solution of sodium hexametaphosphate and then soaked in baths of various vegetable products. 

For the group of fats and oils the antioxidants listed in Table 12.10 are used. For fish and fish products (including prawns and shrimps), fmit and vegetable products (including raw peeled potatoes) and meat and meat products (corned, cured, pickled or salted and cooked) only ascorbic acid, eiythorbic acid and their sodium salts may be used. 

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... 

Ogas, J., Kaufmann, S., Henderson, J., and Somerville, C. (1999) PICKLE is a CHD3 chromatinremodeling factor that regulates the transition from embryonic to vegetative development in Arabidopsis. Proc. Natl. Acad. Sci. USA 96, 13839-13844. 

The roundish flower head, the curd, of the cauliflower plant (Brasska oleracea var. botrytis) is the edible portion of this vegetable. It can be eaten raw in salads or as a pickled condiment in vinegar. More often it is boiled and eaten with the main meal or is converted into sauces and soups. Over 80 volatile compounds have been identified in raw and cooked cauliflower. Among the compounds potentially active in cooked cauliflower, certain sulfides such as methanethiol, dimethyl sulfide and dimethyl trisulflde have often been incriminated in objectionable sulfurous aromas and overcooked off-flavours [169, 177, 178, 181-183]. Additional aldehydes have been found to be the most abundant cauliflower volatiles, with nonanal as a major component [175,177]. A recent study showed that volatiles such as 2-propenyl isothiocyanate, dimethyl trisulflde, di-... 

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. 

Lactic Fermentation—in which lactic acid is produced. This is an important fermentation for the preservation of food. Ixtclohacillits bitlgaricus. L, casei. and Streptococcus lartis are used for the manufacture of dairy products, such as sour cream. Lactobacillus plunlariim is used in lhe preservation of certain vegetables, such as the production of pickles and kraut. 

Other vegetables summer squash, pickles, turnips, beets, cucumbers, celery, olives, oils, brussels sprouts, iceberg lettuce, green peppers, mixed vegetables, asparagus, green beans, sauerkraut, and onions... 

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