glycyrrhiza_glabra_l
Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |||
| glycyrrhiza_glabra_l [2021/06/21 10:58] – andreas | glycyrrhiza_glabra_l [2025/11/26 09:04] (aktuell) – andreas | ||
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| After the harvest of the roots in autumn, they are cutted and cooked to pulp and filtered. The | After the harvest of the roots in autumn, they are cutted and cooked to pulp and filtered. The | ||
| resulting syrup solidifies to form a solid mass, which is broken down to black-brown pieces, the basic substance of licorice... The sweet taste of the root is due to the triterpene saponin [[http:// | resulting syrup solidifies to form a solid mass, which is broken down to black-brown pieces, the basic substance of licorice... The sweet taste of the root is due to the triterpene saponin [[http:// | ||
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| For the production of licorice sweets, flour paste is mixed with sugar, corn syrup, thickened liquorice juice and gelatin, then thickened and dried. Licorice products contain starch (30-45%), sucrose (30-40%), and more than 5% of licorice extract. Products of higher quality are made with up to 30% of licorice extract. \\ | For the production of licorice sweets, flour paste is mixed with sugar, corn syrup, thickened liquorice juice and gelatin, then thickened and dried. Licorice products contain starch (30-45%), sucrose (30-40%), and more than 5% of licorice extract. Products of higher quality are made with up to 30% of licorice extract. \\ | ||
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| [Antiulcer properties of Glycyrrhiza glabra L. extract on experimental models of gastric ulcer in mice., Jalilzadeh-Amin, | [Antiulcer properties of Glycyrrhiza glabra L. extract on experimental models of gastric ulcer in mice., Jalilzadeh-Amin, | ||
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| - | Thomé, | + | Glycyrrhiza glabra, Krasnodar, Russia (2025) © AndraTemruk [[https:// |
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| + | Thomé, | ||
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glycyrrhiza_glabra_l.txt · Zuletzt geändert: 2025/11/26 09:04 von andreas
