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pH Values of Common Foods and Ingredients - Clemson …

PH Values of Common Foods and Ingredients Note: Variation exists between varieties, condition of growing and processing methods. Item Approx. pH Item Approx. pH. Apple, baked with sugar - Brussels sprout Apple, eating Cabbage Apple Delicious Cabbage, green Apple Golden Delicious Cactus Apple Jonathan Cantaloupe Apple McIntosh Carrots Apple Juice Cauliflower Apple Sauce Celery Apple Winesap Cherries, California Apricots Cherries, red, water pack Apricot nectar Cherries, Royal Ann Apricots, pureed Corn Artichokes Cucumbers Artichokes, canned, acidified Cucumbers, dill pickles Artichokes, Jerusalem, cooked Cucumbers, pickled Asparagus Eggplant Avocados Figs, Calamyrna Baby corn Four bean salad Bamboo Shoots Fruit cocktail Bananas Grapes, Concord Beans Grapes, Niagara Beans, black Grapes.

1 pH Values of Common Foods and Ingredients N. o. te: Variation exists between varieties, condition of growing and processing methods. Item Approx. pH Item Approx. pH

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Transcription of pH Values of Common Foods and Ingredients - Clemson …

1 PH Values of Common Foods and Ingredients Note: Variation exists between varieties, condition of growing and processing methods. Item Approx. pH Item Approx. pH. Apple, baked with sugar - Brussels sprout Apple, eating Cabbage Apple Delicious Cabbage, green Apple Golden Delicious Cactus Apple Jonathan Cantaloupe Apple McIntosh Carrots Apple Juice Cauliflower Apple Sauce Celery Apple Winesap Cherries, California Apricots Cherries, red, water pack Apricot nectar Cherries, Royal Ann Apricots, pureed Corn Artichokes Cucumbers Artichokes, canned, acidified Cucumbers, dill pickles Artichokes, Jerusalem, cooked Cucumbers, pickled Asparagus Eggplant Avocados Figs, Calamyrna Baby corn Four bean salad Bamboo Shoots Fruit cocktail Bananas Grapes, Concord Beans Grapes, Niagara Beans, black Grapes.

2 Seedless Beans, kidney Grapefruit Beans, lima Horseradish, ground Beans, soy Jam, fruit Beans, string Jellies, fruit Beans, wax Ketchup Beans, pork & tomato sauce Leeks Beets Lemon juice Beets, canned, acidified Lime juice Blackberries, Washington Lime Blueberries, Maine Loganberries Blueberries, frozen Mangoes, ripe Broccoli Mangoes, green 1. Item Approx. pH Item Approx. pH. Maple syrup Pomegranate Melon, Honey dew Potatoes Mint jelly Prunes Mushrooms Pumpkin Nectarines Radishes, red Okra, cooked Radishes, white Olives, black Raspberries Olives, green fermented Rhubarb Olives, ripe Sauerkraut Onions, pickled Spinach Onions, red Squash, acorn, cooked Onions, white Squash, white, cooked Onions, yellow Squash, yellow, cooked Oranges, Florida Strawberries Orange juice, California Sweet potatoes Orange juice, Florida Three-bean salad Palm, heart of Tofu (soybean curd)

3 Papaya Tomatillo Parsnip Tomatoes Peaches Tomatoes, juice Pears, Bartlett Tomatoes, paste Peas, canned Tomatoes, puree Peas, Garbanzo Tomatoes, vine ripened Peppers Vinegar Peppers, green Vinegar, cider Persimmons Watermelon Pickles, fresh pack Zucchini, cooked Pimiento Pineapple Plums, Blue Plums, Red Common Ingredients Butter Corn starch Corn syrup Flour Honey Molasses Sugar Vinegar References: Anon. 1962. pH Values of food products. food Eng. 34(3): 98-99. Bridges, M. A., and Mattice, 1939. Over two thousand estimations of the pH of representative Foods , American J. Digestive Diseases, 9:440-449. Warren L. Landry , et al. 1995. Examination of canned Foods .

4 FDA BAM, AOAC International. Grahn 1984. Acidified and low acid Foods from Southeast Asia. FDA-LIB. 2.


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