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  2. Cyanidin - Wikipedia

    en.wikipedia.org/wiki/Cyanidin

    It has a characteristic reddish-purple color, though this can change with pH; solutions of the compound are red at pH < 3, violet at pH 7-8, and blue at pH > 11. In certain fruits, the highest concentrations of cyanidin are found in the seeds and skin. [citation needed] Cyanidin has been found to be a potent sirtuin 6 (SIRT6) activator. [2] [3]

  3. Ripening - Wikipedia

    en.wikipedia.org/wiki/Ripening

    During fruit ripening, gluconeogenesis also increases. [9] Acids are broken down in ripening fruits [12] and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. [13]

  4. Hesperidin - Wikipedia

    en.wikipedia.org/wiki/Hesperidin

    Hesperidin is a flavanone glycoside found in citrus fruits. Its aglycone is hesperetin.Its name is derived from the word "hesperidium", for fruit produced by citrus trees. ...

  5. Sulfite food and beverage additives - Wikipedia

    en.wikipedia.org/wiki/Sulfite_food_and_beverage...

    Sulfites used in food processing (but not as a preservative) are required to be listed if they are not incidental additives (21 CFR 101.100(a)(3)), and if there are more than 10 ppm in the finished product (21 CFR 101.100(a)(4)) On July 8, 1986, sodium bisulfite (and other sulfites : "The chemicals affected by the order are sulfur dioxide ...

  6. Delphinidin - Wikipedia

    en.wikipedia.org/wiki/Delphinidin

    Delphinidin (also delphinidine [1] [2]) is an anthocyanidin, a primary plant pigment, and also an antioxidant. [3] Delphinidin gives blue hues to flowers in the genera Viola and Delphinium . It also gives the blue-red color of the grape variety Cabernet Sauvignon , and can be found in cranberries and Concord grapes as well as pomegranates , [ 4 ...

  7. The 10 best and 10 worst fruits for you - AOL

    www.aol.com/lifestyle/food-10-best-and-10-worst...

    We've compiled the best and the worst fruits—the "worst" fruits are those that have a sugar content higher than 10 grams and more calories than others. Check out the slideshow above for the 10 ...

  8. Anthocyanin - Wikipedia

    en.wikipedia.org/wiki/Anthocyanin

    Anthocyanins may be used as pH indicators because their color changes with pH; they are red or pink in acidic solutions (pH < 7), purple in neutral solutions (pH7), greenish-yellow in alkaline solutions (pH > 7), and colorless in very alkaline solutions, where the pigment is completely reduced. [57]

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