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  2. Does Cooking Your Food Destroy Its Nutrients? Here's What ...

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    Water-soluble vitamins, like vitamin C and the B vitamins—including thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid (B9) and cobalamin (B12)—are ...

  3. How to Fix Burnt Tomato Sauce, According to a Chef - AOL

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    Related: 5 Ways to Cook With Canned Tomatoes This Week. Stir constantly over low heat in a heavy-duty pot. ... which will react with the acidity in the tomatoes and cause an unpleasant flavor. ...

  4. Ripening - Wikipedia

    en.wikipedia.org/wiki/Ripening

    Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio. [1]

  5. Tomatine - Wikipedia

    en.wikipedia.org/wiki/Tomatine

    The English botanist John Gerard was one of the first cultivators of the tomato plant. In his publication Grete Herball, he considered tomatoes poisonous due to their levels of what would later be called tomatine, plus high acid content. Consequently, tomatoes were generally not eaten in Britain until the mid-18th century. [7] [better source ...

  6. pH - Wikipedia

    en.wikipedia.org/wiki/PH

    The pH level of food influences its flavor, texture, and shelf life. [33] Acidic foods, such as citrus fruits, tomatoes, and vinegar, typically have a pH below 4.6 [34] with sharp and tangy taste, while basic foods taste bitter or soapy. [35] Maintaining the appropriate pH in foods is essential for preventing the growth of harmful ...

  7. What Makes Tomatoes The Healthiest Fruit In The World ... - AOL

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    Tomatoes are packed with antioxidants, which you can think of as having a superhero-like function in your body, helping ward off free radicals that are known to cause oxidative stress and could ...

  8. Botulism - Wikipedia

    en.wikipedia.org/wiki/Botulism

    Toxin that is produced by the bacterium in containers of food that have been improperly preserved is the most common cause of food-borne botulism. Fish that has been pickled without the salinity or acidity of brine that contains acetic acid and high sodium levels, as well as smoked fish stored at too high a temperature, presents a risk, as does ...

  9. People Say Tomatoes Can Trigger Inflammation—But That ... - AOL

    www.aol.com/lifestyle/people-tomatoes-trigger...

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