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  • 1995-1999  (2)
  • 1980-1984  (4)
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  • 1
    Electronic Resource
    Electronic Resource
    Springer
    ISSN: 1618-2650
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract The analysis of various spirits using a GC-IR-MS coupling permits the qualitative description of their constituents based on their characteristic spectra. Sample preparation, instrumentation, experimental parameters and peak identification using a combined library search are described.
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 171 (1980), S. 193-199 
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung In fast allen gebräuchlichen Gewürzen wurden die aus ihren natürlich vorkommenden Verbindungen freigesetzten Hydroxizimtsäuren und Hydroxibenzoesäuren qualitativ und quantitativ bestimmt. In tropischen Gewürzen wurden Hydroxibenzoesäuren und Hydroxizimtsäuren in etwa gleichen Größenordnungen gefunden, meist zwischen 10 und 200 mg/kg pro Substanz. In den einheimischen, meist grünen Gewürzkrätern dominiert der Hydroxizimtsäuregehalt.Apiaceae (Umbelliferen),Lamiaceae (Labiaten) undAsteraceae (Compositen) wiesen Kaffeesäure in Konzentrationen von 0,1 bis über 2% in der Trockensubstanz auf. In Anis und weißem Senf wurden 0,1%p-Hydroxibenzoesäure gefunden.
    Notes: Summary Hydroxycinnamic and hydroxybenzoic acids were determined qualitatively and quantitatively in nearly all common spices, after release from their naturally occurring derivatives. In tropical spices, hydroxybenzoic and hydroxycinnamic acids were found at the same concentration level, mostly between 10 and 200 ppm per compound. In the green spice-herbs, which generally grow in this region, the content of hydroxycinnamic acids dominates.Apiaceae (Umbelliferae), Lamiaceae (Labiatae), andAsteraceae (Compositae) showed contents of caffeic acid in the range of 0.1 to more than 2% in dried samples. In anisseed and white mustard seed 0.1 % p-hydroxybenzoic acid was found.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 172 (1981), S. 253-256 
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Verschiedene Senfsaaten (Sinapis alba, Brassica nigra, Brassica juncea) wurden auf den natürlichen Gehalt von p-Hydroxibenzoesäure-Derivaten untersucht. InSinapis alba wurde mittels Hydrolyse p-Hydroxibenzoesäure in der Größenordnung von 1 g/kg freigesetzt. Diese Phenolcarbonsäure wird hauptsächlich aus p-Hydroxibenzylglucosinolat und in kleineren Mengen aus Kämpferolglykosiden, aus einer Bindung an die Pflanzenmatrix und wahrscheinlich aus einem Glucoseester freigesetzt.
    Notes: Summary Various mustard seeds (Sinapis alba, Brassica nigra, Brassica juncea) were examined as to their natural contents of p-hydroxybenzoic acid derivatives. InSinapis alba p-hydroxybenzoic acid was found after hydrolysis in the range of 1 g/kg. This phenolic acid arises chiefly from p-hydroxybenzyl glucosinolate and to a lesser extent from kaempferol glycosides, a bound form on the plant matrix, and probably a glucose ester.
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Springer
    European food research and technology 171 (1980), S. 278-280 
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Catechine [vor allem (-)-Epicatechin] und Proanthocyanidine wurden nur in Lorbeerblättern und -früchten, Zimt, Sternanis, Muskatnull, Piment und Wacholder aufgefunden. Alle anderen Gewürze enthielten weder Catechine noch Proanthocyanidine.
    Notes: Summary Catechins [especially (-)-epicatechin] and proanthocyanidins are found only in bay leaves and fruits, cinnamom, star anise, nutmeg, allspice, and juniper. All the other spices contained neither catechins nor proanthocyanidins.
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 1982 (1982), S. 613-625 
    ISSN: 0170-2041
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Description / Table of Contents: 1,6-Anhydrofuranoses, XI1).  -  1,6-Anhydro-α-L-idofuranoseThe title compound 13 is prepared on different routes from suitable benzyl derivatives with gluco-configuration. Preparations use the susceptibility of axial 5-O-benzyl groups in this compounds to selective hydrogenolysis, thus allowing subsequent inversion of configuration in this position from D-gluco to L-ido by an oxidation/reduction sequence. Only 0.08% of 13 are found in the equilibrium mixture of idose in acidic medium. It is shown with 4-C-methyltalose as example, that the amount of 1,6-anhydrofuranoses in these equilibria rises significantly by changing the hydroxy groups in 4-position from secondary to tertiary ones.
    Notes: Die Titelverbindung 13 wird aus geeigneten benzylierten Derivaten mit gluco-Konfiguration auf verschiedenen Wegen synthetisiert. Bei der Darstellung wird die Möglichkeit der selektiven Hydrogenolyse von axialen Benzylgruppen in 5-Stellung in diesen Verbindungen genutzt, die eine anschließende Konfigurationsumkehr durch eine Oxidations-, Reduktionssequenz erlaubt und somit von der D-gluco- in die L-ido-Reihe führt. 13 ist in den sich in saurer Lösung der Idose einstellenden Gleichgewichtsgemischen lediglich zu 0.08% enthalten. Es wird anhand der 4-C-Methyltalose gezeigt, daß der 1,6-Anhydrofuranose-Anteil in diesen Gleichgewichten beim Wechsel der 4-Hydroxygruppe von einer sekundären zu einer tertiären erheblich steigt.
    Additional Material: 2 Tab.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Weinheim : Wiley-Blackwell
    Liebigs Annalen 1995 (1995), S. 1515-1519 
    ISSN: 0947-3440
    Keywords: Macrocycles ; Recognition ; Piperazines ; Self-assembly ; Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: New large, up to 45-membered macrocycles were synthesised from piperazine and m- and p-2,6-bis(bromomethyl)xylene under high dilution conditions. X-ray structures of compounds 3a, 4a, 5a, and 8b were determined. Surprisingly, none of the macrocycles prepared showed any inclusion properties towards small guest molecules. Instead, the compounds were found to self-organize during the packing process into larger structures due to the complementary of the molecular skeletons. In the crystalline state 3a forms nets, where the macrocycles are bound by H—C—H…N interactions to each other. 4a exits in a dimeric structure, which, in turn, further extends to a sheet structure. The positively charged phane 8b (di-dihydrochloride salt) adopts a chair-chair conformation, confirming that protonation of the N atoms does not change the conformation.
    Additional Material: 1 Tab.
    Type of Medium: Electronic Resource
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