Handbook of Vanilla Science and Technology provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products.
The book covers topics which include:
- agricultural production
- global markets
- analytical methods
- sensory analysis
- food and fragrance applications
- organic and fair trade vanilla
- diseases that affect vanilla
- novel uses
Contents
Production of Vanilla - Agricultural Systems and Curing
- Mexican Vanilla Production
- Vanilla Diseases
- Vanilla Production in Costa Rica
- Vanilla Production in the Context of Culture, Economics, and Ecology of Belize
- Vanilla Production in Australia
- Curing of Vanilla
- Fair Trade – The Future of Vanilla
- Origins and Patterns of Vanilla Cultivation in Tropical America (1500–1900): No Support for an Independent Domestication of Vanilla in South America
Authentication and Flavor Analysis
- Quality Control of Vanilla Beans and Extracts
- Flavor, Quality, and Authentication
- Volatile Compounds in Vanilla
- A Comprehensive Study of Composition and Evaluation of Vanilla Extracts in US Retail Stores
- Vanilla in Perfumery and Beverage Flavors
Biology of Vanilla
- Vanilla Phylogeny and Classification
- Molecular Analysis of a Vanilla Hybrid Cultivated in Costa Rica
- Mycorrhizal Relationships of Vanilla and Prospects for Biocontrol of Root Rots
- Enzymes Characterized From Vanilla
- Vanillin Biosynthesis – Not as Simple as it Seems
Biotechnological Production of Vanillin
- Biotechnology of Vanillin: Vanillin from Microbial Sources
Index
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