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  2. How Healthy Are Apples? From Calories to Whether They ... - AOL

    www.aol.com/lifestyle/healthy-apples-calories...

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  3. Salting out - Wikipedia

    en.wikipedia.org/wiki/Salting_out

    Salting out (also known as salt-induced precipitation, salt fractionation, anti-solvent crystallization, precipitation crystallization, or drowning out) [1] is a purification technique that utilizes the reduced solubility of certain molecules in a solution of very high ionic strength.

  4. Ammonium sulfate precipitation - Wikipedia

    en.wikipedia.org/wiki/Ammonium_sulfate_precipitation

    Ammonium sulfate is an inorganic salt with a high solubility that disassociates into ammonium (NH + 4) and sulfate (SO 2− 4) in aqueous solutions. [1] Ammonium sulfate is especially useful as a precipitant because it is highly soluble, stabilizes protein structure, has a relatively low density, is readily available, and is relatively inexpensive.

  5. The Only Way To Prevent Bagged Salads and Greens From Rotting

    www.aol.com/only-way-prevent-bagged-salads...

    4 Ways To Keep Your Greens Fresh for Longer. Too much moisture is what causes leafy greens to turn soft and rot.Here are four ways to keep moisture at a minimum:

  6. Food browning - Wikipedia

    en.wikipedia.org/wiki/Food_browning

    Browning Fuji apple - 32 minutes in 16 seconds (video). Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.

  7. Does Salt Go Bad? - AOL

    www.aol.com/does-salt-bad-194720840.html

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  8. Apple - Wikipedia

    en.wikipedia.org/wiki/Apple

    Apples are consumed as juice, raw in salads, baked in pies, cooked into sauces and apple butter, or baked. [83] They are sometimes used as an ingredient in savory foods, such as sausage and stuffing. [84] Several techniques are used to preserve apples and apple products. Traditional methods include drying and making apple butter. [82]

  9. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    In this method, milk is heated at about 70 °C (158 °F) for 15–30 seconds to kill the bacteria present in it and cooling it quickly to 10 °C (50 °F) to prevent the remaining bacteria from growing. The milk is then stored in sterilized bottles or pouches in cold places. This method was invented by Louis Pasteur, a French chemist, in 1862.