Journal of Food Technology and Preservation

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Commentary - Journal of Food Technology and Preservation (2023) Volume 7, Issue 3

Sour and tangy: The importance of acids in food and their impact on health.

Acids are an important class of chemical compounds that are widely used in various industries and scientific research. These compounds have unique chemical properties that make them highly reactive and useful in a variety of applications. Acids are substances that donate protons (h+) to other substances in a chemical reaction. They are defined as compounds that have a pH value less than 7, which is the pH value of neutral substances. Acids are known for their sour taste and can also cause a burning sensation on the skin. Some of the most common examples of acids include hydrochloric acid, sulfuric acid, nitric acid, and acetic acid. Acids have several properties that make them useful in various applications. Some of the most important properties of acids are: sour taste: acids have a sour taste, which is due to the presence of hydrogen ions.

Author(s): Xin Qiu*

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