메뉴 건너뛰기




Volumn , Issue , 2010, Pages 173-188

Vanilla Curing

Author keywords

[No Author keywords available]

Indexed keywords


EID: 80054695389     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/EBK1420083378-16     Document Type: Chapter
Times cited : (6)

References (58)
  • 1
    • 85135656122 scopus 로고
    • Procédé d’obtention d’arôme naturel de vanille par traitement des gousses de vanille verte et arôme obtenu
    • Ansaldi, G., Gil, G., and Le Petit, J. 1988. Procédé d’obtention d’arôme naturel de vanille par traitement des gousses de vanille verte et arôme obtenu. Brevet, INPI. No. 2, 634 979, 7pp.
    • (1988) Brevet, INPI , vol.2 , Issue.634
    • Ansaldi, G.1    Gil, G.2    Le Petit, J.3
  • 2
    • 84981867351 scopus 로고
    • Action of a β-glucosidase in the curing of vanilla
    • Arana, F.E. 1943. Action of a β-glucosidase in the curing of vanilla. Food Research 8: 343-351.
    • (1943) Food Research , vol.8 , pp. 343-351
    • Arana, F.E.1
  • 4
    • 44249126854 scopus 로고
    • Etude des gousses de vanille de Madagascar: Critères analytiques de la récolte 1981
    • Arnaud, N., Bayle, J.C., and Troney, C. 1983. Etude des gousses de vanille de Madagascar: Critères analytiques de la récolte 1981. Parfums, Cosmétiques, Arômes 53: 99-101.
    • (1983) Parfums, Cosmétiques, Arômes , vol.53 , pp. 99-101
    • Arnaud, N.1    Bayle, J.C.2    Troney, C.3
  • 7
    • 85135682985 scopus 로고
    • Contribution à l’étude des gousses de vanille: Critères analytiques de différents lots de gousses de vanille Comores (récolte 1980 et récolte 1981)
    • Bayle, J.C., Nadal, G., and Derbesy, M. 1982. Contribution à l’étude des gousses de vanille: critères analytiques de différents lots de gousses de vanille Comores (récolte 1980 et récolte 1981). Parfums, Cosmétiques, Arômes 47: 71-73.
    • (1982) Parfums, Cosmétiques, Arômes , vol.47 , pp. 71-73
    • Bayle, J.C.1    Nadal, G.2    Derbesy, M.3
  • 8
    • 85135674739 scopus 로고
    • Altérations et défauts de la vanille préparée
    • G. Bourriquet, ed, Paul Lechevalier, Paris
    • Bourriquet, G. 1954. Altérations et défauts de la vanille préparée. In: G. Bourriquet, ed. Le vanillier et la vanille dans le monde. Paul Lechevalier, Paris, pp. 623-644.
    • (1954) Le vanillier et la vanille dans le monde , pp. 623-644
    • Bourriquet, G.1
  • 9
    • 0000850501 scopus 로고
    • A preliminary investigation of the quick curing of vanilla beans
    • Broderick, J.J. 1956. A preliminary investigation of the quick curing of vanilla beans. Food Technology 10: 188-189.
    • (1956) Food Technology , vol.10 , pp. 188-189
    • Broderick, J.J.1
  • 10
    • 85135648528 scopus 로고
    • Procédé d’obtention d’arôme naturel de vanille par traitement enzymatique des gousses de vanille verte et arôme obtenu
    • No.PCT/FR92/00837
    • Brunerie, P.M. Procédé d’obtention d’arôme naturel de vanille par traitement enzymatique des gousses de vanille verte et arôme obtenu. International Patent Application, 1993, No.PCT/FR92/00837, 11pp.
    • (1993) International Patent Application , pp. 11
    • Brunerie, P.M.1
  • 11
    • 67649917086 scopus 로고
    • Gousses de vanille Comores: Banque de données pour la récolte 1987
    • Derbesy, M. 1989. Gousses de vanille Comores: banque de données pour la récolte 1987. Parfums, Cosmétiques, Arômes 87: 77-90.
    • (1989) Parfums, Cosmétiques, Arômes , vol.87 , pp. 77-90
    • Derbesy, M.1
  • 12
    • 44249122437 scopus 로고
    • Contribution à l’étude des gousses de vanille: Critères analytiques de différents lots de gousses de Madagascar
    • Derbesy, M., Bayle, J.C., and Troney, C. 1982. Contribution à l’étude des gousses de vanille: Critères analytiques de différents lots de gousses de Madagascar. Parfums, Cosmétiques, Arômes 82(43): 73-77.
    • (1982) Parfums, Cosmétiques, Arômes , vol.82 , Issue.43 , pp. 73-77
    • Derbesy, M.1    Bayle, J.C.2    Troney, C.3
  • 13
    • 10644296623 scopus 로고    scopus 로고
    • Evolution des critères analytiques des vanilles de l’océan indien
    • Derbesy, M. and Charvet, S. 2000. Evolution des critères analytiques des vanilles de l’océan indien. Arômes Ingrédients Additifs 26: 21-25.
    • (2000) Arômes Ingrédients Additifs , vol.26 , pp. 21-25
    • Derbesy, M.1    Charvet, S.2
  • 14
    • 0034986992 scopus 로고    scopus 로고
    • β-Glucosidase and peroxydase stability in crude enzyme extracts from green beans of Vanilla planifolia Andrews
    • Dignum, M.J.W., Kerler, J., and Verpoorte, R. 2001. β-Glucosidase and peroxydase stability in crude enzyme extracts from green beans of Vanilla planifolia Andrews. Phytochemical Analysis 12: 174-179.
    • (2001) Phytochemical Analysis , vol.12 , pp. 174-179
    • Dignum, M.J.W.1    Kerler, J.2    Verpoorte, R.3
  • 15
    • 0036837806 scopus 로고    scopus 로고
    • Vanilla curing under laboratory conditions
    • Dignum, M.J.W., Kerler, J., and Verpoorte, R. 2002. Vanilla curing under laboratory conditions. Food Chemistry 79: 165-171.
    • (2002) Food Chemistry , vol.79 , pp. 165-171
    • Dignum, M.J.W.1    Kerler, J.2    Verpoorte, R.3
  • 17
    • 85135668008 scopus 로고
    • Vanille d’Indonésie. Evolution de six années de production
    • Falque, V., Uzio, R., and Derbesy, M. 1992. Vanille d’Indonésie. Evolution de six années de production. Parfums, Cosmétiques, Arômes 105: 49-53.
    • (1992) Parfums, Cosmétiques, Arômes , vol.105 , pp. 49-53
    • Falque, V.1    Uzio, R.2    Derbesy, M.3
  • 20
    • 44249118307 scopus 로고    scopus 로고
    • Commercial quality and analytical parameters of cured vanilla beans (Vanilla planifolia) from different origins from the 2006-2007 crop
    • Gassenmeier, K., Riesen, B., and Magyar, B. 2008. Commercial quality and analytical parameters of cured vanilla beans (Vanilla planifolia) from different origins from the 2006-2007 crop. Flavour and Fragrance Journal 23(3): 194-201.
    • (2008) Flavour and Fragrance Journal , vol.23 , Issue.3 , pp. 194-201
    • Gassenmeier, K.1    Riesen, B.2    Magyar, B.3
  • 21
    • 80054691634 scopus 로고    scopus 로고
    • Chemical and biochemical changes occurring during the traditional Madagascan vanilla curing process: Effects on the sensory qualities of cured beans
    • Gatfield, I., Hilmer, J.M., Weber, B., Hammerschmidt, F., Reiß, I., Poutot, G., and Bertram, H.-J. 2007. Chemical and biochemical changes occurring during the traditional Madagascan vanilla curing process: Effects on the sensory qualities of cured beans. Perfumer and Flavorist 32(7): 20-28.
    • (2007) Perfumer and Flavorist , vol.32 , Issue.7 , pp. 20-28
    • Gatfield, I.1    Hilmer, J.M.2    Weber, B.3    Hammerschmidt, F.4    Reiß, I.5    Poutot, G.6    Bertram, H.-J.7
  • 23
    • 84885540893 scopus 로고
    • Method of producing cured vanilla extract from green vanilla beans
    • Graves, R.E., Hall, R.L., and Karas, A.J. Method of producing cured vanilla extract from green vanilla beans. United States Patent Office, 1958, No. 2 835 591, 5pp.
    • (1958) United States Patent Office , Issue.2
    • Graves, R.E.1    Hall, R.L.2    Karas, A.J.3
  • 24
    • 0002005242 scopus 로고    scopus 로고
    • Changes in vanillin and activity of β-glucosidase and oxidases during post harvest processing of vanilla bean (Vanilla planifolia)
    • Hanum, T. 1997. Changes in vanillin and activity of β-glucosidase and oxidases during post harvest processing of vanilla bean (Vanilla planifolia). Bulletin Teknologik dan Industri Pengan VIII(1): 46-52.
    • (1997) Bulletin Teknologik dan Industri Pengan , vol.8 , Issue.1 , pp. 46-52
    • Hanum, T.1
  • 26
    • 33746355340 scopus 로고
    • De l’action du froid et des anesthésiques sur les feuilles de l’Angaecum fragrans Thou. (Faham) et sur les gousses vertes de vanille
    • Heckel, E. 1910. De l’action du froid et des anesthésiques sur les feuilles de l’Angaecum fragrans Thou. (Faham) et sur les gousses vertes de vanille. Comptes Rendus de l’Académie des Sciences (Paris) 151: 128-131.
    • (1910) Comptes Rendus de l’Académie des Sciences (Paris) , vol.151 , pp. 128-131
    • Heckel, E.1
  • 28
    • 0007461543 scopus 로고
    • Criteria for testing vanilla in relation to killing and curing methods
    • Jones, M.A. and Vicente, G.C. 1949a. Criteria for testing vanilla in relation to killing and curing methods. Journal of Agricultural Research 78(11): 425-434.
    • (1949) Journal of Agricultural Research , vol.78 , Issue.11 , pp. 425-434
    • Jones, M.A.1    Vicente, G.C.2
  • 29
    • 0000896366 scopus 로고
    • Inactivation and vacuum infiltration of vanilla enzyme systems
    • Jones, M.A. and Vicente, G.C. 1949b. Inactivation and vacuum infiltration of vanilla enzyme systems. Journal of Agricultural Research 78(11): 435-444.
    • (1949) Journal of Agricultural Research , vol.78 , Issue.11 , pp. 435-444
    • Jones, M.A.1    Vicente, G.C.2
  • 30
    • 0031076571 scopus 로고    scopus 로고
    • Drying of vanilla pods using a greenhouse effect solar dryer
    • Kamaruddin, A. dan Mursalim. 1997. Drying of vanilla pods using a greenhouse effect solar dryer. Drying Technology 15(2): 685-698.
    • (1997) Drying Technology , vol.15 , Issue.2 , pp. 685-698
    • Kamaruddin, A.M.1
  • 32
    • 85135679148 scopus 로고
    • Curing of vanilla beans
    • Kaul, J. Curing of vanilla beans. United States Patent Office, 1967, No. 3 352 690, 3pp.
    • (1967) United States Patent Office , vol.3 , Issue.352
    • Kaul, J.1
  • 34
    • 85135677604 scopus 로고
    • Procédé d’obtention d’arôme naturel de vanille par traitement des gousses de vanille et arôme obtenu
    • Mane, J. and Zucca, J. Procédé d’obtention d’arôme naturel de vanille par traitement des gousses de vanille et arôme obtenu. Brevet, INPI, 1992, No. 2 691 880, 8pp.
    • (1992) Brevet, INPI , vol.2
    • Mane, J.1    Zucca, J.2
  • 35
    • 47649101551 scopus 로고    scopus 로고
    • The effect of killing conditions on the structural changes in vanilla (Vanilla planifolia, Andrews) pods during the curing process
    • Mariezcurrena, M.D., Zavaleta, H.A., Waliszewski, K.N., and Sanchez, V. 2008. The effect of killing conditions on the structural changes in vanilla (Vanilla planifolia, Andrews) pods during the curing process. International Journal of Food Science and Technology 43: 1452-1457.
    • (2008) International Journal of Food Science and Technology , vol.43 , pp. 1452-1457
    • Mariezcurrena, M.D.1    Zavaleta, H.A.2    Waliszewski, K.N.3    Sanchez, V.4
  • 36
    • 54049137655 scopus 로고    scopus 로고
    • The effect of thermal treatment on β-glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews)
    • Marquez, O. and Waliszewski, K.N. 2008. The effect of thermal treatment on β-glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews). International Journal of Food Science and Technology 43: 1993-1999.
    • (2008) International Journal of Food Science and Technology , vol.43 , pp. 1993-1999
    • Marquez, O.1    Waliszewski, K.N.2
  • 38
    • 34250935675 scopus 로고
    • Etude de l’action des ultra-sons sur le développement de la vanilline dans la préparation de la vanille
    • Obolenski, G. 1957. Etude de l’action des ultra-sons sur le développement de la vanilline dans la préparation de la vanille. Materiae Vegetabilis II(4): 336-341.
    • (1957) Materiae Vegetabilis , vol.2 , Issue.4 , pp. 336-341
    • Obolenski, G.1
  • 39
    • 34250920386 scopus 로고
    • Influence des ultra-sons sur l’augmentation des taux de vanilline et d’oléorésines dans les gousses de vanille
    • Obolenski, G. 1958. Influence des ultra-sons sur l’augmentation des taux de vanilline et d’oléorésines dans les gousses de vanille. Qualitas Plantarum et Materiae Vegetabilis 5(1/2): 45-63.
    • (1958) Qualitas Plantarum et Materiae Vegetabilis , vol.5 , Issue.1-2 , pp. 45-63
    • Obolenski, G.1
  • 40
    • 34250927057 scopus 로고
    • Etude de l’extraction de la vanille par les ultra-sons
    • Obolenski, G. 1959. Etude de l’extraction de la vanille par les ultra-sons. Qualitas Plantarum et Materiae Vegetabilis 5(4): 344-366.
    • (1959) Qualitas Plantarum et Materiae Vegetabilis , vol.5 , Issue.4 , pp. 344-366
    • Obolenski, G.1
  • 42
    • 0010863119 scopus 로고    scopus 로고
    • Changes in vanillin and glucovanillin concentrations during the various stages of the process traditionally used for curing Vanilla fragrans beans in Réunion
    • Odoux, E. 2000. Changes in vanillin and glucovanillin concentrations during the various stages of the process traditionally used for curing Vanilla fragrans beans in Réunion. Fruits 55: 119-125.
    • (2000) Fruits , vol.55 , pp. 119-125
    • Odoux, E.1
  • 43
    • 0037732672 scopus 로고    scopus 로고
    • Purification and characterization of vanilla bean (Vanilla planifolia Andrews) β-d-glucosidase
    • Odoux, E., Chauwin, A., and Brillouet, J.M. 2003. Purification and characterization of vanilla bean (Vanilla planifolia Andrews) β-d-glucosidase. Journal of Agricultural and Food Chemistry 51: 3168-3173.
    • (2003) Journal of Agricultural and Food Chemistry , vol.51 , pp. 3168-3173
    • Odoux, E.1    Chauwin, A.2    Brillouet, J.M.3
  • 44
    • 33746364470 scopus 로고    scopus 로고
    • The relation between glucovanillin, β-dglucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans
    • Odoux, E., Escoute, J., and Verdeil, J.L. 2006. The relation between glucovanillin, β-dglucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans. Annals of Applied Biology 149(1): 43-52.
    • (2006) Annals of Applied Biology , vol.149 , Issue.1 , pp. 43-52
    • Odoux, E.1    Escoute, J.2    Verdeil, J.L.3
  • 45
    • 72549108511 scopus 로고    scopus 로고
    • Effect of tissue disruption by different methods followed by incubation with hydrolyzing enzymes on the production of vanillin from Tongan vanilla beans
    • Perera, C.O. and Owen, E. 2010. Effect of tissue disruption by different methods followed by incubation with hydrolyzing enzymes on the production of vanillin from Tongan vanilla beans. Food and Bioprocess Technology 3: 49-54.
    • (2010) Food and Bioprocess Technology , vol.3 , pp. 49-54
    • Perera, C.O.1    Owen, E.2
  • 47
    • 33748424069 scopus 로고
    • The effect of curing on the aromatic constituents of vanilla beans
    • Rabak, F. 1916. The effect of curing on the aromatic constituents of vanilla beans. The Journal of Industrial and Engineering Chemistry 8(9): 815-821.
    • (1916) The Journal of Industrial and Engineering Chemistry , vol.8 , Issue.9 , pp. 815-821
    • Rabak, F.1
  • 49
    • 0001500012 scopus 로고
    • Vanilla-Cultivation, curing, chemistry, technology and commercial products
    • G. Charalambous, ed, Elsevier, Amsterdam
    • Ranadive, A.S. 1994. Vanilla-Cultivation, curing, chemistry, technology and commercial products. In: G. Charalambous, ed. Spices, Herbs and Edible Fungi. Elsevier, Amsterdam, pp. 517-577.
    • (1994) Spices, Herbs and Edible Fungi , pp. 517-577
    • Ranadive, A.S.1
  • 50
    • 0032005577 scopus 로고    scopus 로고
    • Sizing of solar supplemented liquid and air heating systems for the treatment of vanilla
    • Ratobison, R., Zeghmati, B., Reddy, T.A., and Draguenet, M. 1998. Sizing of solar supplemented liquid and air heating systems for the treatment of vanilla. Solar Energy 62(2): 131-138.
    • (1998) Solar Energy , vol.62 , Issue.2 , pp. 131-138
    • Ratobison, R.1    Zeghmati, B.2    Reddy, T.A.3    Draguenet, M.4
  • 54
    • 47949129179 scopus 로고    scopus 로고
    • Biotic elicitor enhance flavour compounds during accelerated curing of vanilla beans
    • Sreedhar, R., Roohie, K., Maya, P., Venkatachalam, L., and Bhagyalakshmi, N. 2009. Biotic elicitor enhance flavour compounds during accelerated curing of vanilla beans. Food Chemistry 112: 461-468.
    • (2009) Food Chemistry , vol.112 , pp. 461-468
    • Sreedhar, R.1    Roohie, K.2    Maya, P.3    Venkatachalam, L.4    Bhagyalakshmi, N.5
  • 56
    • 0001884444 scopus 로고
    • Traditional methods of vanilla preparation and their improvement
    • Théodose, R. 1973. Traditional methods of vanilla preparation and their improvement. Tropical Science 15(1): 47-57.
    • (1973) Tropical Science , vol.15 , Issue.1 , pp. 47-57
    • Théodose, R.1
  • 57
    • 85135668937 scopus 로고
    • Methods of dehydrating and curing vanilla fruit
    • Towt, L.V. Methods of dehydrating and curing vanilla fruit. United States Patent Office, 1952, No. 2 621 127, 2pp.
    • (1952) United States Patent Office , vol.2
    • Towt, L.V.1
  • 58
    • 67349161371 scopus 로고    scopus 로고
    • Quantification and characterisation of polyphenol oxidase from vanilla bean
    • Waliszewski, K.N., Marquez, O., and Pardio, V.T. 2009. Quantification and characterisation of polyphenol oxidase from vanilla bean. Food Chemistry 117: 196-203.
    • (2009) Food Chemistry , vol.117 , pp. 196-203
    • Waliszewski, K.N.1    Marquez, O.2    Pardio, V.T.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.