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Under Australian regulations, the following are examples of potentially hazardous foods: Raw and cooked meat or foods containing meat, such as casseroles, curries and lasagne; Dairy products, for example, milk, custard and dairy based desserts; Seafood (excluding live seafood); Processed fruits and vegetables, for example, salads;
It can also be found in other fruits such as apples and plums, and in red cabbage and red onion. It has a characteristic reddish-purple color, though this can change with pH; solutions of the compound are red at pH < 3, violet at pH 7-8, and blue at pH > 11. In certain fruits, the highest concentrations of cyanidin are found in the seeds and skin.
The fruit is a flat, oblong indehiscent pod, about 6–12 cm (2.4–4.7 in) long and 2.5 ... It resists the depolymerisation effect of organic acids down to a pH of 3 ...
4 Other foods. 5 Vegetables and fruit. 6 Regulation and safety. ... Na 2 SO 3: well-defined, widely used source of sulfite, which predominates above pH 7; potassium ...
Solutions with a pH of 7 at 25 °C are neutral (i.e. have the same concentration of H + ions as OH − ions, i.e. the same as pure water). The neutral value of the pH depends on the temperature and is lower than 7 if the temperature increases above 25 °C. The pH range is commonly given as zero to 14, but a pH value can be less than 0 for very ...
Anthocyanins may be used as pH indicators because their color changes with pH; they are red or pink in acidic solutions (pH < 7), purple in neutral solutions (pH ≈ 7), greenish-yellow in alkaline solutions (pH > 7), and colorless in very alkaline solutions, where the pigment is completely reduced. [57]
Alkaline ash is produced by fruits and vegetables, except cranberries, prunes and plums. Since the acid or alkaline ash designation is based on the residue left on combustion rather than the acidity of the food, foods, such as citrus fruits, that are generally considered acidic are actually considered alkaline producing in this diet. [11]
As a citrus fruit, the orange is acidic, with pH levels ranging from 2.9 [39] to 4.0. [ 39 ] [ 40 ] Taste and aroma vary according to genetic background, environmental conditions during development, ripeness at harvest, postharvest conditions, and storage duration.