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Pineapple — Ingredient · Foodgeist
Ingredient
Pineapple
The Pineapple (Ananas comosus), named for its resemblance to the pine cone, is a tropical plant with edible multiple fruit consisting of coalesced berries, and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of
Cook with Pineapple
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The Pineapple (Ananas comosus), named for its resemblance to the pine cone, is a tropical plant with edible multiple fruit consisting of coalesced berries, and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in 20–24 months and fruiting in the following six months. Pineapple does not ripen significantly post-harvest. Pineapples are consumed fresh, cooked, juiced, and preserved, and are found in a wide array of cuisines. In addition to consumption, in the Philippines the pineapple's leaves are used to produce the textile fiber piña- employed as a component of wall paper and furnishings, amongst other uses.
Highlighted compounds are flavor-active · click to view molecular profile
Grapefruit
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Concentration
0%
4050600
Based on 2 papers
Safety thresholds
fruit juices→ have highest contamination in →sweet lemon, pineapple, pomegranate, apple, orange
contamination_percentages: 35,29,12,12,12
“The highest bacterial contamination was observed in sweet lemon (35%), pineapple (29%), and pomegranate, apple, orange (12% each).”
What science says
compound effect
“Positively tested edibles were staple foods such as maize, rice, wheat flour, millet, potato, and milk and also cocoa, popcorn, tomato, carrot, pineapple, kiwi, and apples.”
myosmine→is detected in→maize, rice, wheat flour, millet, potato, milk, cocoa, popcorn, tomato, carrot, pineapple, kiwi, and apples
“Acetic fermentation was carried out at 30 degrees C using an acetic bacteria strain isolated from pineapple wine previously exposed to ambient temperature (28 degrees C) for 5 days.”
“The total fibre content of both flours was over 60%, with total soluble carbohydrate content around 20%, indicating a good carbon source for lactic acid bacteria.”