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Lemon — Ingredient · Foodgeist
Ingredient
Lemon
The lemon is a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind are also used in cooking and baking. The juice of the lemo
Cook with Lemon
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The lemon is a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade.
LO concentration: 3.0 g/100 ginhibition log CFU/g: 3.2 and 2.6
“The coating on the berries with 3.0 g/100 g LO initially inhibited Salmonella typhimurium and Escherichia coli O157:H7 inoculated on the berries by more than 3.2 and 2.6 log CFU/g, respectively.”
What science says
flavor pairing evidence
“The correlation coefficients of evaluation between “hardness” and “lemon flavor” or “sourness” were negative.”
“Moreover, B. cinerea did not show any mycelium growth in presence of lemon and oregano essential oils at concentration of 17 μl/ml and 0.02 μl/ml, respectively.”