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Acids Content and pH
pH Values of Selected Foods
Beckman Explains pH and Potentiometry
Review of pH Excerpted from Beckman-Coulter
Logs
| Acids in Foods | to Top |
| Food Product | pH | Titratable acid | Acid Content | References |
| boysenberries | 2.91-3.50 | 0.96-2.47 as citric | cis-aconitic, citic, isocitric malic | Rohrer, D.E. and B.S. Luh. 1959. Composition and quality evaluation of boysenberries for frozen pies. Food Technology 13: 645-649. |
| apple juice: McIntosh | 3.53 | 0.52 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple juice: Jonathan | 3.45 | 0.71 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple juice: Delicious | 3.82 | 0.21 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple juice: Rome Beauty | 3.55 | 0.47 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple juice: Newton | 3.52 | 0.55 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple juice: Winesap | 3.58 | 0.49 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple juice: Stayman Winesap | 3.56 | 0.39 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple cider: McIntosh | 3.59 | 0.58 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple cider: Jonathan | 3.61 | 0.69 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple cider: Delicious | 3.77 | 0.40 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple cider: Rome Beauty | 3.82 | 0.49 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple cider: Newton | 3.78 | 0.55 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple cider: Winesap | 3.85 | 0.45 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
| apple cider: Stayman Winesap | 3.87 | 0.57 | Bowen, J.F., D.R. MacGregor, and F.E. Atkinson. 1959. Effect of fruit variety and maturity on quality of apple wine. Food Technology 13: 676-678. | |
Rohrer, D.E. and B.S. Luh. 1959. Composition and quality evaluation of boysenberries for frozen pies. Food Technology 13: 645-649.
Updated: Monday, August 27, 2007.
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