Results 181 to 190 of about 6,092 (215)
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EFFECTS OF BRINING PRETREATMENT AND STORAGE ON CARAMBOLA (AVERRHOA CARAMBOLA L.) PICKLES
Journal of Food Processing and Preservation, 2004Mature, green carambola (Averrhoa carambola L.) were pretreated in 5, 10 or 15% NaCl for 24 h, hot-filled with vinegar, sucrose and spices, and pasteurized at 78 ± 1C for 15 min. No differences (P ≤ 0.05) in appearance, taste and texture were due to prebrining treatments, but most panelists (62%) preferred pickles in 10% brine.
INGRID MANO-FRANCIS, NEELA BADRIE
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Dihydroabscisic alcohol from Averrhoa carambola fruit
Phytochemistry, 1994Abstract (1′ S ,4 E )-2,3-Dihydroabscisic alcohol has been identified in an ether extract of starfruit ( Averrhoa carambola ). After purification by multilayer coil countercurrent chromatography (MLCCC) and HPLC, the structure of the new ABA derivative was elucidated by 1 H and 13 C NMR spectroscopy.
Andrea Lutz, Peter Winterhalter
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Mycopathologia, 2004
A series of glasshouse and incubator studies were conducted to investigate the role played by Pythium splendens in a decline disorder of carambola, Averrhoa carambola. Plants, 4-6 months old, were grown in native calcareous soil either infested or not infested with the pathogen.
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A series of glasshouse and incubator studies were conducted to investigate the role played by Pythium splendens in a decline disorder of carambola, Averrhoa carambola. Plants, 4-6 months old, were grown in native calcareous soil either infested or not infested with the pathogen.
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FLOWERING IN CARAMBOLA (AVERRHOA CARAMBOLA)
Acta Horticulturae, 1990S. Salakpetch, D.W. Turner, B. Dell
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Nutritional and medicinal properties of Star fruit (Averrhoa carambola): A review
Food Science and Nutrition, 2021Kasun Lakmal +2 more
exaly
Volatile constituents of carambola (Averrhoa carambola L.)
Journal of Agricultural and Food Chemistry, 1985Charles W. Wilson +4 more
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