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Roles of mineral, acids and antioxidants during fermentation ,

A common micronutrient used in curing is salt, which absorbs moisture and binds to water. This effect makes it a difficult environment for the bacteria to survive in and helps extend shelf life. Some recipes also suggest the use of lemon juice, which is a citric acid that helps lower the pH, allow acid-producing organism to growth and prevent the growth of spoilage and disease causing microorganism. For preservation of lemons, the use of antioxidants as a food additive is used to prevent lipid peroxidation and the fading of food color.

Lemons fermentation involves citric acid fermentation which is the most important organic acid produced in tonnage and is extensively used in food and pharmaceutical industries. It is produced mainly by submerged fermentation using Aspergillus niger or Candida sp. from different sources of carbohydrates, such as molasses and starch based media. The food and beverage industries use this acid extensively as a food additive globally.

Canadian Regulations
The regulations for rice is under division 13 of the Canadian Food and Drug Regulations. The seeds can be hulled or polished and may be coated with magnesium silicate, talc and glucose.

Pre-cooked rice is defined as polished rice that is either cooked in water or steamed and dried. The pre-cooked rice must maintain its porous and open-structured condition.

100 grams of pre-cooked rice cannot be sold in Canada unless it contains added vitamins and minerals, such as Thiamine ( 0.45mg), Niacin (4.2mg), Vitamin B6 (0.6mg), Folic acid (0.016mg), Pantothenic acid (1.2mg), and Iron (1.6mg). For pre-cooked rice to be considered “enriched” is must contain greater amounts of thiamine, niacin and iron.