Optimized production of vanillin from green vanilla pods by enzyme-assisted extraction combined with pre-freezing and thawing

Molecules

Volumn 19, Issue 2, 2014, Pages 2181-2198

  Zhang, Yanjun ^a,b,c   Mo, Limei ^d   Chen, Feng ^e   Lu, Minquan ^a,b,c   Dong, Wenjiang ^a,b,c   Wang, Qinghuang ^a,b,c   Xu, Fei ^a,b,c   Gu, Fenglin ^a,b,c  

^a INSTITUTE OF TROPICAL BIOSCIENCE AND BIOTECHNOLOGY   (China)

^b National Center of Important Tropical Crops Engineering and Technology Research   (China)

^c AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^d HAINAN UNIVERSITY   (China)

^e CLEMSON UNIVERSITY   (United States)

Author keywords

Green vanilla; Pectinase assistant extraction; Pre freezing and thawing; Response surface methodology; Vanillin production

Indexed keywords

BENZALDEHYDE DERIVATIVE; BETA GLUCOSIDASE; FLAVORING AGENT; PLANT EXTRACT; POLYGALACTURONASE; VANILLIN;

ARTICLE; ASPERGILLUS NIGER; CHEMISTRY; ENZYMOLOGY; FREEZING; ISOLATION AND PURIFICATION; VANILLA;

ASPERGILLUS NIGER; BENZALDEHYDES; BETA-GLUCOSIDASE; FLAVORING AGENTS; FREEZING; PLANT EXTRACTS; POLYGALACTURONASE; VANILLA;

EID: 84894607450     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules19022181     Document Type: Article

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