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Pineapple (fruit) — Ingredient · Foodgeist
Ingredient
Pineapple
fruit
Cook with Pineapple
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Highlighted compounds are flavor-active · click to view molecular profile
Aubergine
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.”