Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- punica_granatum_l [2025/10/22 08:42] – andreas
+++ punica_granatum_l [2025/10/22 08:44] (aktuell) – andreas
@@ Zeile 4: / Zeile 4: @@
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200014674]]
-"The entire seed is consumed raw, though the watery, tasty sarcotesta is the desired part. The taste differs depending on the variety or cultivar of pomegranate and its ripeness... Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the juice." \\
+"The entire seed is consumed raw, though the watery, tasty sarcotesta is the desired part. The taste differs depending on the variety or cultivar of pomegranate and its ripeness... Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the juice." [[http://en.wikipedia.org/wiki/Pomegranate|wikipedia]]
-[[http://en.wikipedia.org/wiki/Pomegranate]]
 "One of the most important quality characteristics of the pomegranate is the red pigmentation of its seeds and juice. This red color depends on anthocyanin concentration and on the chemical structure of the individual anthocyanin. Delphinidin derivatives are responsible for blue and violet hues, while pelargonidin is related to red–orange colors. Previous studies have shown that six anthocyanins are found in the juice of pomegranates, namely delphinidin 3-glucoside and 3,5-diglucoside, cyanidin 3-glucoside and 3,5-diglucoside, and pelargonidin 3-glucoside and 3,5-diglucoside. The peel contains only the pelargonidin and cyanidin derivatives, and no delphinidin is detected... The highest anthocyanin content was that observed for clone VA1, (close to 160 mg anthocyanin per liter of juice), followed by those of the two Mollar clones (MA2, ME16), which contained more than 100 mg/l." \\
-[Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones. Hernandez, F., Melgarejo, P., Tomas-Barberan, F.A., Artes, F., European Food Research and Technology, Vol.210(1), 1999, 39-42] \\
+[Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones. Hernandez, F., Melgarejo, P., Tomas-Barberan, F.A., Artes, F., European Food Research and Technology, Vol.210(1), 1999, 39-42] [[http://ucanr.edu/sites/Pomegranates/files/174080.pdf|PDF]]
-[[http://ucanr.edu/sites/Pomegranates/files/174080.pdf]]
 "While juice from fresh squeezed arils was characterized by having high fruity-dark, floral, fruity and sweet overall notes, commercial juices had more cranberry, wine-like and grape notes. Fresh-squeezed juice was characterized by the presence of aldehydes and terpenes, while the commercial juices had a combination of compounds which included mainly alcohols and some esters and furans. No experiments were done to test the relationship between the identified compounds and the sensory attributes, but these tentative results seemed to show that aldehydes and terpenes contributed to the fruity, sweet overall and fruity dark notes of the fresh juice." \\