Effect of gamma-radiation on major aroma compounds and vanillin glucoside of cured vanilla beans (Vanilla planifolia)

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 841-845

  Kishor Kumar, K ^a   Arul AnanthaKumar, A ^b   Ahmad, R ^a   Adhikari, S ^b   Variyar, P S ^b   Sharma, A ^b  

^a MANGALORE UNIVERSITY   (India)

^b BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Aroma glycosides; Gamma irradiation; Microbial decontamination; Moulds; Pulse radiolysis; Vanilla planifolia Andrews; Vanillin; Vanillin glucoside

Indexed keywords

ALDEHYDE; CARBON; GLUCOSE; GLUCOSIDE; HYDROXYL RADICAL; OXYGEN; UNCLASSIFIED DRUG; VANILLIN; VANILLIN GLUCOSIDE;

ABSORPTION; AROMA; ARTICLE; BEAN; CHEMICAL REACTION; CONTROLLED STUDY; FOOD COMPOSITION; FOOD QUALITY; GAMMA RADIATION; MOLECULAR STABILITY; RADIOLYSIS; VANILLA; VANILLA PLANIFOLIA;

VANILLA PLANIFOLIA;

EID: 77951636994     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.006     Document Type: Article

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