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Balsam Apple

Balsam, m. balsam, balm, -apfel, m. balsam apple, balm apple (Momordica). -baum, m. balsam tree (any of various balsameaceous trees). [Pg.56]

Ecballium (squirting cucumber) Echinocystis (echinocystis) Echinopepon (balsam apple)... [Pg.1020]

Momordica (Balsam apple) Fruit Momordica Balsamina East Indies... [Pg.401]

Gullo, M., E)e Vero, L., and Giudici, P. (2009). Succession of Selected Strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar. Appl. Environ. Microbiol. 75,2585-2589. [Pg.179]

Uses ointment in the treatment of scabies and other parasitic skin diseases used in inhalations for catarrh of the upper respiratory tract in fumigating pastilles and powders in perfumes imbedding material in microscopy topical protectant expectorant some perfumery uses (aerosol fragrances apple blossom fixer the best for soap Stock) in veterinary medicine, it is used as a parasiticide Cross balsam of Peru, tincture of benzoin, dieythylstilbestrol. STYRAX BENZOIN... [Pg.1234]

Fruits and vegetables (e. g., pineapple, apple, pear, peach, passion fruit, kiwi, celery, parsley) contain unsaturated Cn hydrocarbons which play a role as aroma substances. Of special interest are (E,Z)-l,3,5-undecatriene and (E,Z,Z)-1,3,5,8-undecatetraene, which with very low threshold concentrations have a balsamic, spicy, pinelike odor. It is assumed that the hydrocarbons are formed from unsaturated fatty acids by P-oxidation, lipoxygenase catalysis, oxidation of the radical to the carbonium ion and decarboxylation. The hypothetical reaction pathway from linoleic acid to (E,Z)-l,3,5-undecatrieneis shown in Formula 5.25. [Pg.379]

Variations Chopped fresh herbs are nice. Use grainy or mild mustard. Try balsamic vinegar for a robust fragrance apple cider vinegar for a fmity finish or lemon juice for extra tartness. Experiment with different oUs, including nut oils and infused ods. [Pg.24]

Solieri L, Landi S, De Vero L, Guidici P (2006) Molecular assessment of industrial vinegar fermentation from traditional balsamic vinegar. J Appl Microbiol 101 63-71 Spitaels F, Li L, Wieme A, Balzarini T, Cleenwerck I, Van Landschoot A, De Vuyst L, Vandamme P (2014) Acetobacter lambici sp. nov., isolated from fermenting Lambic beer. Int J Syst Evol Microbiol 64 1083-1089... [Pg.71]

See other pages where Balsam Apple is mentioned: [Pg.220]    [Pg.292]    [Pg.357]    [Pg.83]    [Pg.83]    [Pg.83]    [Pg.220]    [Pg.292]    [Pg.357]    [Pg.83]    [Pg.83]    [Pg.83]    [Pg.175]    [Pg.3]    [Pg.3]    [Pg.366]    [Pg.169]    [Pg.264]    [Pg.175]    [Pg.979]    [Pg.1069]    [Pg.319]    [Pg.76]    [Pg.476]    [Pg.59]    [Pg.69]    [Pg.218]   
See also in sourсe #XX -- [ Pg.401 ]



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