Lemon juice - Revision history

FoodBookSysop at 12:36, 30 December 2023

2023-12-30T12:36:59Z

← Older revision		Revision as of 08:36, 30 December 2023
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	Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.[20] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday.		Lemon juice is used to make lemonade, soft drinks, and cocktails.

			It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.[20] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday.

	Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures the enzymes.		Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures the enzymes.

FoodBookSysop at 16:48, 5 December 2023

2023-12-05T16:48:41Z

← Older revision		Revision as of 12:48, 5 December 2023
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			Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.[20] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday.

			Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures the enzymes.

	https://amzn.to/47EGcZx		https://amzn.to/47EGcZx

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	Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.[20] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday.

	Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures the enzymes.

	[[Category:Condiments]]		[[Category:Condiments]]

FoodBookSysop: Created page with "https://amzn.to/47EGcZx https://m.media-amazon.com/images/I/716LkSM+IYL._AC_SY550_.jpg Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.[20] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday. Lemon juic..."

2023-12-01T16:05:17Z

Created page with "https://amzn.to/47EGcZx https://m.media-amazon.com/images/I/716LkSM+IYL._AC_SY550_.jpg Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.[20] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday. Lemon juic..."

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https://amzn.to/47EGcZx

https://m.media-amazon.com/images/I/716LkSM+IYL._AC_SY550_.jpg

Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.[20] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday.

Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures the enzymes.

[[Category:Condiments]]