Unterschiede

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--- anacardium_occidentale_l [2015/01/02 12:59]
andreas
+++ anacardium_occidentale_l [2021/01/22 22:02]
andreas
@@ Zeile 19: / Zeile 19: @@
 [Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration., Sampaio, K.L., Garruti, D.S., Franco, M.R.B., Janzantti, N.S., Da Silva, M.A.A., Journal of the Science of Food and Agriculture, Vol.91(10), 2011, 1801-1809]
-{{http://upload.wikimedia.org/wikipedia/commons/f/f9/Anacardium_occidentalis_Blanco1.116.png?600}}
+"...Strecker aldehydes, including methylbutanal, 2-methylpropanal, and acetaldehyde, were at the highest concentration in roasted cashews. The Maillard reaction contributed to the formation of most of the volatiles in cashews from the 3 countries. There was also degradation of sugars to form furan-type compounds and oxidation of lipids to form alkanals such as hexanal." \\
+[Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting., Agila, A., Barringer, S.A., Journal of food science, Vol.76(5), 2011, C768-C774]
+{{anacardium_occidentale.jpg?600}} \\
+Jacquin, N.J. von, Selectarum stirpium Americanarum historia (2nd -luxury- ed.) \\
+[New York Botanical Garden] (1780-1781) Select. Stirp. Amer. Hist., ed. 1780-1781 \\
+[[http://plantgenera.org/species.php?id_species=56635]]

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