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Frische Feigen (Ficus carica L.)

Frische Feigen (Ficus carica L.)


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About the Book

Die Feige( Ficus carica L.), ist die Frucht des Feigenbaums, eines Baumes aus der Familie der Moraceae, der das Wahrzeichen des Mittelmeerraums ist, wo er seit Jahrtausenden angebaut wird. Die Mittelmeerländer sind die Hauptproduzenten von Feigen. Algerien produziert 12,54 % der gesamten Welternte an Feigen. Die Frucht ist eine reiche Quelle für Ballaststoffe, Spurenelemente, antioxidative Polyphenole, Proteine, Zucker, organische Säuren und flüchtige Verbindungen, die für ein angenehmes, charakteristisches Aroma sorgen. In den letzten Jahren wurde die Qualität dieser Frucht, sei es ernährungsphysiologisch, physikalisch-chemisch oder pharmakologisch, intensiv untersucht. So wird die ähnliche Zusammensetzung der Feigenfrucht von verschiedenen Forschern als 77,5 bis 86,8% Feuchtigkeit, 2,53 bis 3,08% Asche, 9,453 bis 26,016 (g/100 g) Kohlenhydrate, 4,4 bis 6,7% Protein und 4 bis 7,4% Ballaststoffe, bezogen auf das Frischgewicht, angegeben. Phenolische Verbindungen sind eine Gruppe von Sekundärmetaboliten, die nicht nur zum süßen, bitteren und adstringierenden Geschmack, sondern auch zum Aroma der Frucht beitragen. Feigen sind reich an glykosidischen Flavonolen, Anthocyanen und anderen Polyphenolen


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Product Details
  • ISBN-13: 9786206096832
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Sub Title: Physikochemische Qualität, Nährwert und antioxidative Aktivität.
  • Width: 152 mm
  • ISBN-10: 6206096831
  • Publisher Date: 13 Jul 2023
  • Height: 229 mm
  • No of Pages: 80
  • Spine Width: 5 mm
  • Weight: 177 gr


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