Journal of Experimental Food Chemistry

Department of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Nakhon Pathom 73170, Thailand

Publications

• Short Communication   
  Exploring the Palate: A Comprehensive Analysis of Pickled Cucumber Products
  Author(s): Henry Lucas*
  
  Pickled cucumbers, known colloquially as pickles, have been a culinary staple for centuries, offering a unique blend of tanginess, crunch and versatility. From classic dill pickles to adventurous gourmet variations, the world of pickled cucumber products is vast and diverse. In this comprehensive analysis, we delve into the various aspects of pickled cucumber products, from their history and production methods to their nutritional value and culinary applications... Read More»
  DOI: 10.37421/2472-0542.2024.10.476

  Abstract HTML PDF