Talk:Preserved lemon
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Dried
editFully dried preserved lemons (used in Middle Eastern cuisine) should be mentioned as well (or is this something else?). Badagnani (talk) 19:33, 19 May 2009 (UTC)
- I've checked this page with the same question. Preserved usually means salt or brine curing, as this article discusses. Candied refers to curing in sugar or syrup. Dried refers to dehydrating. --Ronz (talk) 21:35, 19 May 2009 (UTC)
Photo of dried lemons here. Badagnani (talk) 22:06, 19 May 2009 (UTC)
- They might be pickled before drying, or not. I cannot tell which from this photo. --Una Smith (talk) 23:45, 11 January 2010 (UTC)
Fermentation, change in state characteristics, and nutritional facts
editHello wikki-world. We are an innocent group of university students trying to advance the world's knowledge on preserved lemons. Hopefully, the information we end up adding is insightful and useful. We want to add information to this article regarding the topics: fermentation, physical and chemical properties, and nutritional facts. The questions we have are: Fermentation- What is fermentation and what are its function? What role do proteins, enzymes and carbs play during fermentation? Properties- What physical and chemical changes do lemons go through when they are being fermented to become preserved lemons? Nutritional facts- what is the difference between preserved lemons and normal lemons nutrition wise? [1] [2] [3][4]
References
- ^ Comparative chemical composition and antimicrobial activity study of essential oils from two imported lemon fruits samples against pathogenic bacteria. (2014, December 08). Retrieved from https://www.sciencedirect.com/science/article/pii/S2314853514000626
- ^ Aravindh, M. A., & Sreekumar, A. (1970, January 01). Solar Drying-A Sustainable Way of Food Processing. Retrieved from https://link.springer.com/chapter/10.1007/978-81-322-2337-5_2
- ^ http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300001: Microbial production of citric acid
- ^ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4058509/ : Fermented fruits and vegetables of Asia, a potential source of probiotics
I am wondering if there is actual evidence of substantial fermentation. I have made these for years and never seen any bubbles or pressure buildup as they sit on the counter. The salt and released acid alone could account for flavor changes and tenderness of the rinds. RobLL (talk) 20:28, 2 May 2020 (UTC) RobLL