Editing PH (section)

=== pH in food ===
The pH level of food influences its flavor, texture, and [[shelf life]].<ref>{{cite journal |last1=Bello |first1=Andrez |last2=Palacios |first2=Baretto |date=2013 |title=Effect of pH on Color and Texture of Food Products |url=https://link.springer.com/article/10.1007/s12393-013-9067-2 |journal=Food Eng Rev |volume=5 |issue=3 |pages=158–170 |doi=10.1007/s12393-013-9067-2 |hdl=10251/57961 |access-date=June 20, 2024|url-access=subscription }}</ref> Acidic foods, such as [[citrus fruits]], tomatoes, and [[vinegar]], typically have a pH below 4.6<ref name="okla">{{cite web |url=https://extension.okstate.edu/fact-sheets/the-importance-of-food-ph-in-commercial-canning-operations.html#ph-and-microbial-growth |title=The Importance of Food pH in Commercial Canning Operations |last=McGlynn |first=William |website=Oklahoma State University |date=July 1, 2016 |access-date=June 20, 2024}}</ref> with sharp and tangy taste, while basic foods taste bitter or soapy.<ref>{{cite web |url=https://www.samaterials.com/ph-acids-bases-and-common-materials.html |title=PH Scale: Acids, Bases, and Common Materials |last=Trento |first=Chin |website= Stanford Advanced Materials|date=Dec 27, 2023 |access-date=June 20, 2024}}</ref>  Maintaining the appropriate pH in foods is essential for preventing the growth of harmful [[microorganisms]].<ref name="okla" /> The alkalinity of vegetables such as [[spinach]] and [[kale]] can also influence their texture and color during cooking.<ref>{{cite journal |last1=Akdas |first1=Zelal |last2=Bakkalbasi |first2=Emre |date=2017 |title=Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale |journal=International Journal of Food Properties |volume=20 |issue=4 |pages=877–887 |doi=10.1080/10942912.2016.1188308}}</ref> The pH also influences the [[Maillard reaction]], which is responsible for the browning of food during cooking, impacting both flavor and appearance.<ref>{{cite journal |last1=Rauh |first1=Valentin |last2=Xiao |first2=Yinghua |date=2022 |title=The shelf life of heat-treated dairy products |url=https://www.sciencedirect.com/science/article/abs/pii/S0958694621002636 |journal=International Dairy Journal |volume=125 |doi=10.1016/j.idairyj.2021.105235 |access-date=June 20, 2024|url-access=subscription }}</ref>