Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
anthoxanthin .
Etymologies
Sorry, no etymologies found.
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Examples
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And pale anthoxanthins become more deeply yellow as alkalinity rises.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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And traces of metals in the cooking liquid can generate very peculiar colors: some anthocyanins and anthoxanthins form grayish, green, blue, red, or brown complexes with iron, aluminum, and tin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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And traces of metals in the cooking liquid can generate very peculiar colors: some anthocyanins and anthoxanthins form grayish, green, blue, red, or brown complexes with iron, aluminum, and tin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Anthocyanins and anthoxanthins reside in the storage vacuole of plant cells, and readily bleed into surrounding tissues and ingredients when cell structures are damaged by cooking.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The Enemies: Dilution, Alkalinity, and Metals Anthocyanins and anthoxanthins are concentrated in cell vacuoles, and sometimes as in purple beans and asparagus just in a superficial layer of cells.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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And pale anthoxanthins become more deeply yellow as alkalinity rises.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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A related group, the anthoxanthins “yellow flower” are pale yellow compounds found in potatoes, onions, and cauliflower.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The Enemies: Dilution, Alkalinity, and Metals Anthocyanins and anthoxanthins are concentrated in cell vacuoles, and sometimes as in purple beans and asparagus just in a superficial layer of cells.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Anthocyanins and anthoxanthins reside in the storage vacuole of plant cells, and readily bleed into surrounding tissues and ingredients when cell structures are damaged by cooking.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
A related group, the anthoxanthins “yellow flower” are pale yellow compounds found in potatoes, onions, and cauliflower.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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