Enzyme-Assisted Process for Production of Superior Quality Vanilla Extracts from Green Vanilla Pods Using Tea Leaf Enzymes

Food and Bioprocess Technology

Volumn 5, Issue 2, 2012, Pages 527-532

  Naidu, Madeneni Madhava ^a   Kumar, P V Sujith ^a   Shyamala, B N ^b   Sulochanamma, Guruguntla ^a   Prakash, Maya ^a   Thakur, M S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b UNIVERSITY OF MYSORE   (India)

Author keywords

Enzymes; HPLC; Sensory; Vanilla curing; Vanilla extract; Vanillin

Indexed keywords

CURING PROCESS; ELECTRONIC NOSE; GREEN BEANS; HIGHER YIELD; HPLC; SENSORY; SIZE REDUCTIONS; VANILLA EXTRACT; VANILLIN;

ARTIFICIAL ORGANS; DIAMOND CUTTING TOOLS; ETHANOL;

ENZYMES;

ORCHIDACEAE; VANILLA PLANIFOLIA;

EID: 84856576763     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0291-y     Document Type: Article

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