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  2. 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 tastes bitter or soapy. [35] Maintaining the appropriate pH in foods is essential for preventing the growth of harmful ...

  3. Potentially Hazardous Food - Wikipedia

    en.wikipedia.org/wiki/Potentially_Hazardous_Food

    Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.

  4. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    Water activity (a w) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a w between 0.95 and 1.0. FDA regulations for canned foods require a w of 0.85 or below.

  5. Sodium hydroxide - Wikipedia

    en.wikipedia.org/wiki/Sodium_hydroxide

    As one of the simplest hydroxides, sodium hydroxide is frequently used alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students. [12] Sodium hydroxide is used in many industries: in the making of wood pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide ...

  6. Acidulant - Wikipedia

    en.wikipedia.org/wiki/Acidulant

    pH 3.19 [3] Lactic acid: Found in various milk or fermented products and give them a rich tartness. C 3 H 6 O 3: pH 3.51 [3] Malic acid: Found in apples and rhubarb and gives them their sour/tart taste. C 4 H 6 O 5: pH 3.33 [5] Phosphoric acid: Used in some cola drinks to give an acidic taste. H 3 PO 4: pH 3.06 [3] Tartaric acid: Found in ...

  7. Gastric acid - Wikipedia

    en.wikipedia.org/wiki/Gastric_acid

    The lowest pH of the secreted acid is 0.8, [5] but the acid is diluted in the stomach lumen to a pH of between 1 and 3. There is a small continuous basal secretion of gastric acid between meals of usually less than 10 mEq/hour. [6] There are three phases in the secretion of gastric acid which increase the secretion rate in order to digest a ...

  8. AOL Mail

    mail.aol.com

    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  9. Lists of foods - Wikipedia

    en.wikipedia.org/wiki/Lists_of_foods

    Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of food pastes; Spread – Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products. Spreads are added to ...