BufferCapacity3 an interactive GUI program for modelling food ingredient buffering and pH

For many acidic foods, including fermented and acidified vegetables, salsas, salad dressings, and others, maintaining a pH below 4.6 is a critical control to prevent botulism. The pH of acidic foods is controlled by acid content, low acid ingredients, and buffering; however, buffering of foods remai...

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Bibliographic Details
Published in:	SoftwareX
Main Author:	Fred Breidt
Format:	Article
Language:	English
Published:	Elsevier 2023-05-01
Subjects:	Buffer pH Buffer capacity Modelling Titration Food ingredient
Online Access:	http://www.sciencedirect.com/science/article/pii/S235271102300047X

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