Plum, dried

Glycerite of tannin Oak extract Peach juice Peaches, dried Plum juice Plums, dried Prune juice... 

Polydextrose (Pfizer) is prepared by high temperature polymerization of glucose in the presence of a catalyst. It is a water-soluble, amorphous soUd used primarily as a hulking agent (52). Dried fmit, including pmnes, and dried plum, date, and grape juice is used for similar appUcations (53). 

Lead(ll) and Lead(IV) Hydroxides. What properties do lead(II) and lead(IV) hydroxides have Write the formulas of sodium plum-bites formed in aqueous solutions and prepared by a dry technique. 

The precipitate is allowed to settle and is washed five or six times by decantation. It is then thoroughly stirred with 50 ml. of 6N nitric acid to remove any calcium plum-bite or plumbous hydroxide and is again washed several times by decantation. Finally, it is filtered and allowed to dry. The yield is nearly quantitative. 

TABLE 8.8 Physicochemical characteristics of dry and sweet plum vermouth... 

Apples, pears, plums and apricots are especially suitable for drying. With regard to grapes, only seedless cultivars are suitable. These are mainly used to produce raisins. 

Depending on taste, the fruit can be previously peeled or crushed. The stones should always he removed. In the case of apples and pears, the core is cut out before crushing. Plums and apricots are cut in half. These fruit halves can he joined together again, but they are usually dried separately, with the cut surface upwards. 

Plums have on their surface a layer of wax which slows down the evaporation of water. Heating destroys this layer, so a higher drying rate is achieved. 

PROP Volatile oil from dried ripe kernels of bitter almonds or from other kernels containing amygdalin, such as apricots, cherries, plums, and especially peaches. Colorless liquid strong almond odor. Bp 179°, d 1.045-1.070 15°. Sidy sol in water sol in fixed oils and propylene glycol insol in glycerin. 

Fiber. Diets rich in dietary fiber, especially prebiotic fiber, have broad physiological benefits, including decreased blood levels of cholesterol and lowered risk of several types of cancer and coronary artery disease. The top superfruit sources of fiber are mangoes, figs, oranges, strawberries, the Rubus berries (raspberries, blackberries, boysenberries), goji berries (wolfberries), kiwifruits, dates, a ai berries (as a puree or pulp), seaberries, and dried plums (prunes). 

Dried plum (prune, Prunus domesticus) California,... 

Dried plums deserve more respect than they get. Their convenience for snacks or meal garnishes, combined with their richness in vitamins A (from carotenoids), B, and K and prebiotic fiber, brings them into the... 

Worldwide, more than a thousand cultivated varieties of plums are pitted and dried to make prunes, which are usually eaten as a single-fruit snack. Prune juice and puree are also versatile as consumer and industrial products. Prunes are frequently used in cooking for both sweet and savory dishes, as well as with yogurt. Stewed or in a hot compote, prunes are favored as a dessert. They have a wide variety of uses in traditional meals, snacks, and side dishes. 

Overall, the research effort to identify health properties of the dried plum relies on two primary signatures for superfruit status—dietary fiber and mixed polyphenols. A Japanese research group has done much of the work on polyphenols, establishing a list of candidates for antioxidant or other cellular effects of prune compounds. Oligomeric proanthocyani-dins, chlorogenic acid, caffeoylquinic acid, various other phenolic acids, and lignans have exhibited antioxidant activity in test-tube studies. Each of these compounds is under research for potential beneficial roles supporting human health. 

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