Specific pretreatments reduce curing period of vanilla (Vanilla planifolia) beans

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 8, 2007, Pages 2947-2955

  Sreedhar, R V ^a   Roohie, K ^a   Venkatachalam, L ^a   Narayan, M S ^a   Bhagyalakshmi, N ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Accelerated curing; Pretreatment; Texture; Vanilla flavor; Vanilla planifolia

Indexed keywords

ACETIC ACID; BENZALDEHYDE DERIVATIVE; ETHEPHON; NAPHTHALENE; NAPHTHALENE DERIVATIVE; ORGANOPHOSPHORUS COMPOUND; UNCLASSIFIED DRUG; VANILLIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; PLANT SEED; TIME; VANILLA;

ACETIC ACID; BENZALDEHYDES; FOOD HANDLING; NAPHTHALENES; ORGANOPHOSPHORUS COMPOUNDS; SEEDS; TIME FACTORS; VANILLA;

VANILLA PLANIFOLIA;

EID: 34247635486     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063523k     Document Type: Article

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