Blood orange

The Bleeding Heart, served like a punch in a highball glass, is also subtle and stylish. Mr. Wong intends it to work well with food.The drink is the color of a twenty-three-dollar lipstick. The cocktail s name is a reference to its blood-orange ingredient. Mr. Wong has his eye on Valentine s Day, too. [Pg.102]

Blood-Orange Cabernet Martini 8tCoconut Cosmo... [Pg.142]

On Monday evening at Sumile, Ms. Kim was demonstrating, in her immensely friendly but professionally watchful way, the finer points of what she is trying to do. She prefers Stoli Oranj vodka to Absolut Mandarin for her Blood-Orange Cabernet Martini, because she believes it is softer and less alcoholic smelling (and more appropriate to her drink), a fact she proved with two snifters and a splash of each. [Pg.143]

Bella Donna, 76 Bleeding Heart, 103 Blenheim Rum Ginger Snap, 155 Blood-Orange Cabernet Martini, 144... [Pg.225]

Blood-Orange Cabernet, 144 French, 206 Original, 165 Rossi Rosso, 59 White Hot, 198 Me and Mrs. Jones, 68 Mello Jell-O Shot, 35 Minnesota Antifreeze, 48 Mojito, 125 French,17 Kumquat, 148... [Pg.226]

Apple Martini, 220 Blood-Orange Cabernet Martini, 144 Coconut Cosmo, 144 Cosmic Cocktail, 212 The Dirty Jane, 71 French Martini, 206... [Pg.228]

Oxalic acid is another dicarboxylic acid with restricted occurrence isolated from blackberries, evergreen blackberries, marionberries, ° and blood oranges. ... [Pg.260]

However, evidence for the hnkage position of this acyl group was only reported for blood oranges at position 6 of the 3-glucose moiety. Anthocyanins acylated with malyl acid were detected only in blackberries of an unknown cultivar. "... [Pg.260]

Lee, H.S., Characterization of major anthocyanins and the color of red-fleshed budd blood orange (Citrus sinensis), J. Agric. Food Chem., 50, 1243, 2002. [Pg.270]

Dugo, P. et al.. Characterization of the anthocyanin fraction of Sicilian blood orange juice by micro-HPLC-ESI/MS, J. Agric. Food Chem., 51, 1173, 2003. [Pg.270]

Kirca, A. and Cemeroglu, B., Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chem., 81, 583, 2003. [Pg.274]

Choi, M.H., Kim, G.H., and Lee, H.S., Effects of ascorbic acid retention on juice color and pigment stability in blood orange Citrus sinensis) juice during refrigerated storage, Food Res. Int, 35, 753, 2002. [Pg.274]

Rapisarda P, Bellomo SE and Intelisano S. 2001. Storage temperature effects on blood orange fruit quality. [Pg.85]

Rapisarda P, Carollo G, Fallico B, Tomaselli F and Maccarone E. 1998. Hydroxycinnamic acids as markers of Italian blood orange juices. J Agric Food Chem 46(2) 464-470. [Pg.85]

Jayaprakasha GK, Patil BS and Bhimanagouda S. 2007. In vitro evaluation of the antioxidant activities in fruit extracts from citron and blood orange. Food Chem 101 410-418. [Pg.297]

Lo Scalzo R, Iannoccari T, Summa C, Morelli R and Rapisarda P. 2004. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chem 85(1) 41—47. [Pg.299]

Lu X, Zhou W, Gao F (2009) Cloning, characterization and localization of CHS gene from blood orange, Citrus sinensis (L.) Osbeck cv. Ruby. Mol Biol Rep 36(7) 1983-1990... [Pg.90]

HiUebrand S, Schwarz M, Winterhalter P (2004) Characterization of anthocyanins and pyra-noanthocyanins from blood orange [Citrus sinensis (L.) Osbeck] juice. J Agric Food Chem 52(24) 7331-7338... [Pg.93]

For several phenolics from citrus, such as eriocitrin, poncirin, and sinapic acid and anthocyanins, which occur in red grapefruit varieties and blood oranges, no specific drug interactions and also no interactions with CYP3A4 and P-gp are reported. [Pg.152]

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