acids, fruit
acids, fruit Organic acids such as citric, malic, tartaric, etc. which give the sharp or sour flavour to fruits; often added to processed foods for taste.
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Malic acid , malic acid (2-hydroxybutanedioic acid) A crystalline solid, HOOCCH(OH)CH2COOH. L-malic acid occurs in living organisms as an intermediate metabolite… citron , citron The first of the citrus fruits to become known to Europeans; Citrus medica. The fruit has a very thick peel and sweet, acid‐free pith with pra… Citric Acid , OVERVIEW
Citric acid (SIT-rik AS-id) is also known as 2-hydroxy-1,2,3-propanetricarboxylic acid and β-hydroxytricarballylic acid. It is a common cons… Aspartic Acid , aspartic acid (aspartate) (ă-spar-tik) n. see amino acid.
aspartic acid (aspartate) A non‐essential amino acid.
aspartic acid An aliphatic, acidic, p… Lactic Acid , Lactic acid is a colorless, water-soluble liquid that freezes, or solidifies, at 64.4°F (18°C)—just slightly below normal room temperature . It is sc… Glutamic Acid , glutamic acid A non‐essential amino acid; it is acidic since it has two carboxylic acid groups; its amide is glutamine. See also monosodium glutamate…
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acids, fruit