acid foods

'acid foods' can also refer to...

acid foods

acid foods

Folic Acid Food Fortification in Canada

Food Fortification with Folic Acid: Has the Other Shoe Dropped?

Economic evaluation of folic acid food fortification in The Netherlands

Gonimbrasia belina (Lepidoptera: Saturniidae): a Nutritional Food Source Rich in Protein, Fatty Acids, and Minerals

Prokaryotes and the input of polyunsaturated fatty acids to the marine food web

β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health

Birthweight in a fishing community: significance of essential fatty acids and marine food contaminants

Expanding the docosahexaenoic acid food web for sustainable production: engineering lower plant pathways into higher plants

The food additive vanillic acid controls transgene expression in mammalian cells and mice

Acetic acid induces a programmed cell death process in the food spoilage yeast Zygosaccharomyces bailii

Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation

Assessment of frans-Fatty Acid Intake with a Food Frequency Questionnaire and Validation with Adipose Tissue Levels of frans-Fatty Acids

Folic acid levels in some food staples in Ireland are on the decline: implications for passive folic acid intakes?

Validity of Estimated Dietary Eicosapentaenoic Acid and Docosahexaenoic Acid Intakes Determined by Interviewer-Administered Food Frequency Questionnaire Among Older Adults With Mild-to-Moderate Cognitive Impairment or Dementia

In response to: ‘Folic acid levels in some food staples in Ireland are on the decline: implications for passive folic acid intakes?’ (Kelly et al. 2016;38(2):265–9)

Simple In-Line Postcolumn Oxidation and Derivatization for the Simultaneous Analysis of Ascorbic and Dehydroascorbic Acids in Foods

High-Throughput Capillary Gas Chromatography for the Determination of Polychlorinated Biphenyls and Fatty Acid Methyl Esters in Food Samples


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Quick Reference

These terms refer to the residue of the metabolism of foods. The mineral salts of  sodium, potassium, magnesium, and calcium are base-forming, while phosphorus, sulphur, and chlorine are acid-forming. Which of these predominates in foods determines whether the residue is acidic or basic (alkaline); meat, cheese, eggs, and cereals leave an acidic residue, while milk, vegetables, and some fruits leave a basic residue. Fats and sugars have no mineral content and so leave a neutral residue. Although fruits have an acid taste due to organic acids and their salts, the acids are completely oxidized and the sodium and potassium salts form an alkaline residue.

Subjects: Medicine and Health.

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