Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- bertholletia_excelsa_humb._bonpl [2017/03/05 11:07] – andreas
+++ bertholletia_excelsa_humb._bonpl [2017/03/09 19:55] (aktuell) – andreas
@@ Zeile 17: / Zeile 17: @@
 [Origin and domestication of native Amazonian crops., Clement, C. R., de Cristo-Araújo, M., Coppens D’Eeckenbrugge, G., Alves Pereira, A., Picanço-Rodrigues, D., Diversity, 2(1), 2010, 72-106] [[http://www.mdpi.com/1424-2818/2/1/72/htm]]
+By monitoring of the gases that evolved during roasting of Brazil nuts, pyrrole, furfural, 2-furanmethanol, 4H-pyran-4-one, (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal showed prominent signals. Like other roasted nuts (almond, cashew, hazelnut, peanut, pecan, pine nut and walnut), gases also contained acetic acid, methylpyrazine, 2,5-dimethylpyrazine, and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. \\
+[Fischer, Michael, et al. "Evolution of Volatile Flavor Compounds During Roasting of Nut Seeds by Thermogravimetry Coupled to Fast-Cycling Optical Heating Gas Chromatography-Mass Spectrometry with Electron and Photoionization." Food Analytical Methods 10.1 (2017): 49-62]
 {{bertholletia_excelsa.jpg?600}} \\
 Bertholletia excelsa; Martius, C., Eichler, A.G., Urban, I., Flora Brasiliensis, vol.14(1), f.18,2, t.60 (1858) \\
 [[http://plantgenera.org/species.php?id_species=139819&SID=0]]