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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. Phytic acid - Wikipedia

    en.wikipedia.org/wiki/Phytic_acid

    At physiological pH, the phosphates are partially ionized, resulting in the phytate anion. The ( myo ) phytate anion is a colorless species that has significant nutritional role as the principal storage form of phosphorus in many plant tissues , especially bran and seeds .

  4. Alkaline diet - Wikipedia

    en.wikipedia.org/wiki/Alkaline_diet

    Alkaline diet (also known as the alkaline ash diet, alkaline acid diet, acid ash diet, and acid alkaline diet) describes a group of loosely related diets based on the misconception that different types of food can have an effect on the pH balance of the body.

  5. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    Foodborne pathogens require a slightly acidic pH level of 4.6–7.5, while they thrive in conditions with a pH of 6.6–7.5. The United States Food and Drug Administration's (FDA) regulations for acid/acidified foods require that the food be brought to pH 4.5 or below. T: Time Food should be removed from "the danger zone" (see below) within two ...

  6. Citric acid - Wikipedia

    en.wikipedia.org/wiki/Citric_acid

    Citric acid is an organic compound with the formula H O C(CO 2 H)(CH 2 CO 2 H) 2. [10] It is a colorless weak organic acid. [10] It occurs naturally in citrus fruits.In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.

  7. Cider apple - Wikipedia

    en.wikipedia.org/wiki/Cider_apple

    Most cultivars must reach pH levels of around 3.3 to 3.8 to aid in the fermentation process, and additions of malic acid may be necessary if the cider apple is over this desired threshold. Soluble solids as measured in units of degrees Brix can be used to quantify the potential alcohol that a yeast can ferment from the initial juice of the ...

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    mail.aol.com

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  9. 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 ...