Search results
Results From The WOW.Com Content Network
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 taste bitter or soapy. [35] Maintaining the appropriate pH in foods is essential for preventing the growth of harmful ...
Anhydrous citric acid. Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity). [1] They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and ...
A basic salt of an alkali metal or alkaline earth metal [2] (this includes Mg(OH) 2 (magnesium hydroxide) but excludes NH 3 ). Any base that is soluble in water and forms hydroxide ions [3] [4] or the solution of a base in water. [5] (This includes both Mg(OH) 2 and NH 3, which forms NH 4 OH.) The second subset of bases is also called an ...
Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. [2] Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling.
Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
Gastric acid or stomach acid is the acidic component – hydrochloric acid of gastric juice, produced by parietal cells in the gastric glands of the stomach lining. With a pH of between one and three, gastric acid plays a key role in the digestion of proteins by activating digestive enzymes , which together break down the long chains of amino ...
An organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids , whose acidity is associated with their carboxyl group –COOH. Sulfonic acids , containing the group –SO 2 OH, are relatively stronger acids.
In practice, a protein with an excess of basic aminoacids (arginine, lysine and/or histidine) will bear an isoelectric point roughly greater than 7 (basic), while a protein with an excess of acidic aminoacids (aspartic acid and/or glutamic acid) will often have an isoelectric point lower than 7 (acidic).