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2. Dried apricot - Wikipedia

   en.wikipedia.org/wiki/Dried_apricot

   Organic fruit not treated with sulfur vapor is darker in color and has a coarser texture. [5] Generally, the lighter the color, the higher the SO 2 content. Ethnic foods based on dried apricots include qubani ka meetha in India and chamoy in Mexico. Dried apricots are an important source of carotenoids and potassium. [6]

3. The Pros and Cons of Dried Fruit: Is it Healthy? - AOL

   www.aol.com/lifestyle/food-pros-and-cons-dried...

   Dried fruits have both pros and cons when it comes to your health. Many people assume that opting for dried fruits is always a smart choice. While it can be a good alternative to chips and candy ...

4. Why Do Wines Have Sulfites, and How Do They Affect Your ... - AOL

   www.aol.com/why-wines-sulfites-affect-body...

   Sulfur dioxide, a type of gas, is used to prevent oxidization and bacterial development in wine, says Buzinski. It can even reverse the effects of oxidation, he says. It can even reverse the ...

5. Are Apricots Good for You? Experts Explain the Fruit’s ...

   www.aol.com/apricots-good-experts-explain-fruit...

   Experts explain if apricots are good for you, the health benefits of apricots, and apricot recipes so you can enjoy the stone fruit during its peak season.

6. Dried fruit - Wikipedia

   en.wikipedia.org/wiki/Dried_fruit

   Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:

7. Sulfite food and beverage additives - Wikipedia

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

   In fruit canning, sodium bisulfite is used to prevent browning (caused by oxidation) and to kill microbes. The sulfur dioxide released by these salts kills yeasts, fungi, and bacteria in the grape juice before fermentation. Once the levels of sulfur dioxide have subsided (about 24 hours), fresh yeast is added for fermentation.