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Übersicht über nichtessentielle Inhaltsstoffe der Gemüsearten

I. Gurken, Melonen,Kürbisse, Gemüsepaprika, Auberginen, Erbsen, Bohnen und Puffbohnen

Review on nonessential constituents of vegetables

I. Cucumbers, melons, squashes and pumpkins, bell peppers, eggplants, peas, beans, and broad beans

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Summary

In this paper the known constituents of the vegetables mentioned in the title are reviewed, except for proteins, carbohydrates, triglyceride-fatty acids, and vitamins, with particular emphasis on volatiles, organic acids, phenolics, carotenoids, sterols, bitter principles, nonprotein-N-compounds.

Zusammenfassung

In diesem Beitrag wird über die bisher bekannten Inhaltsstoffe mit Ausnahme der Proteine, Kohlenhydrate, Triglycerid-Fettsäuren und Vitamine berichtet, hauptsächlich über flüssige Stoffe (Aromastoffe), organische Säuren, phenolische Inhaltsstoffe, Carotinoide, Sterine, Bitterstoffe, Nichtprotein-N-Verbindungen.

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  1. Lehrstuhl für Lebensmittelchmie der Technischen Universität Hannover, Wunstorfer Str. 14, D-3000, Hannover 91, Bundesrepublik Deutschland

    Karl Herrmann

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Herrmann, K. Übersicht über nichtessentielle Inhaltsstoffe der Gemüsearten. Z Lebensm Unters Forch 165, 87–98 (1977). https://doi.org/10.1007/BF02427788

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