| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| castanea_sativa_mill [2017/10/20 15:14] – andreas | castanea_sativa_mill [2024/07/18 12:12] (aktuell) – andreas |
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| "Gluten-free breads formulated with different chestnut/rice flour ratio with/without gum blend and emulsifier DATEM were evaluated using rheological, baking and sensory measurements... According to baking tests, the breads containing chestnut/rice ratio at 30/70 with addition of the blends of xanthan-guar and emulsifier had the best quality parameters." \\ | "Gluten-free breads formulated with different chestnut/rice flour ratio with/without gum blend and emulsifier DATEM were evaluated using rheological, baking and sensory measurements... According to baking tests, the breads containing chestnut/rice ratio at 30/70 with addition of the blends of xanthan-guar and emulsifier had the best quality parameters." \\ |
| [Utilization of chestnut flour in gluten-free bread formulations., Demirkesen, I., Mert, B., Sumnu, G., Sahin, S., Journal of Food Engineering, 101(3), 2010, 329-336] | [Utilization of chestnut flour in gluten-free bread formulations., Demirkesen, I., Mert, B., Sumnu, G., Sahin, S., Journal of Food Engineering, 101(3), 2010, 329-336] |
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| | |{{:phenylethanol.jpg| 2-phenylethanol}} \\ 2-phenylethanol |{{2aminoacetophenone.png| 2-aminoacetophenone}} \\ 2-aminoacetophenone | |
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| "1-Phenylethanol and 2′-aminoacetophenone are the most powerful botanical markers of chestnut honey. Additionally, cis-cinnamyl alcohol, and p-hydroxyacetophenone were found exclusively in chestnut honey. Organic extractives from whole chestnut flowers were predominated by 1-phenylethanol, nonanal, benzyl alcohol, and nonanoic acid. Of the 16 compounds found in the flower extract, 13 were present in honey as well. Some of them are transferred directly to honey, while in other cases modification reactions take place." \\ | "1-Phenylethanol and 2′-aminoacetophenone are the most powerful botanical markers of chestnut honey. Additionally, cis-cinnamyl alcohol, and p-hydroxyacetophenone were found exclusively in chestnut honey. Organic extractives from whole chestnut flowers were predominated by 1-phenylethanol, nonanal, benzyl alcohol, and nonanoic acid. Of the 16 compounds found in the flower extract, 13 were present in honey as well. Some of them are transferred directly to honey, while in other cases modification reactions take place." \\ |
| [Alissandrakis, Eleftherios, et al. "Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds." LWT-Food Science and Technology 44.4 (2011): 1042-1051] | [Alissandrakis, Eleftherios, et al. "Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds." LWT-Food Science and Technology 44.4 (2011): 1042-1051] |
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| | "The main compounds of the chestnut catkins were acetophenone (21.5%), methyl salicylate (13.4%), nonanal (10.9%), and linalool (7.5%), whereas the major constituents of the honeys were 2-aminoacetophenone (11.4%), benzaldehyde (10.8%), acetophenone (7.0%), nonanoic acid (5.9%), octanoic acid (5.0%), and 3-furaldehyde (4.9%)." \\ |
| | [Yang, Yin, et al. "Melissopalynological origin determination and volatile composition analysis of Corsican “chestnut grove” honeys." Food Chemistry 132.4 (2012): 2144-2154] |
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| {{castanea.jpg?700}} \\ | {{castanea.jpg?700}} \\ |
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| {{http://www.botanische-spaziergaenge.at/Bilder/Lumix_3/P1180068.JPG}} \\ | {{http://www.botanische-spaziergaenge.at/Bilder/Lumix_3/P1180068.JPG}} Castanea sativa © Rolf Marschner (2009), |
| Castanea sativa \\ © Rolf Marschner (2009), | |
| [[http://botanische-spaziergaenge.at/viewtopic.php?f=404&t=1103| www.botanische-spaziergaenge.at]] | [[http://botanische-spaziergaenge.at/viewtopic.php?f=404&t=1103| www.botanische-spaziergaenge.at]] |
