Enzyme-Assisted Process for Production of Superior Quality Vanilla Extracts from Green Vanilla Pods Using Tea Leaf Enzymes-Reference-Cited by-同舟云学术

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

Published:2009-11-09 Issue:2 Volume:5 Page:527-532
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

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

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-009-0291-y.pdf

Reference24 articles.

1. AOAC. (1995). Method 36.2.05. Determination of vanillin in vanilla. Official methods of analysis (15th ed.). Gaithersburg, Maryland, USA: AOAC International.

2. Bernfeld, P. (1955). Amylases a and b. Methods in Enzymology, 1, 149–158.

3. Brunerie, P. M. (1998). Process of the production of natural vanilla aroma extracts by enzymatic processing of green vanilla pods and extract thereby obtained. US Patent No.5705206.

4. Campos, R., Nonogaki, H., Suslow, T., & Saltveit, M. E. (2004). Isolation and characterization of a wound inducible phenylalanine ammonia lyase from romaine lettuce leaves. Physiologia Plantarum, 121, 429–438.

5. Dignum, M. J. W., Kerfer, I., & Verpoorte, R. (2001). Vanilla production, technological, chemical and biosynthetic aspects. Food Reviews International, 17, 199–219.

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