Handbook of Vanilla Science and Technology (eBook)

Faith C. Belanger, Daphna Havkin-Frenkel (Herausgeber)

eBook Download: EPUB

2018 | 2. Auflage
528 Seiten
Wiley (Verlag)
978-1-119-37729-0 (ISBN)

Infos

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla s growth and utilization, and offers readers: A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India Guidelines on the quality control of vanilla beans and extracts Information on fair trade and the future of vanilla

Autor

Dr. Daphna Havkin-Frenkel, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, USA. Dr. Faith C. Belanger, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, USA.

Produkt-Details

• Erscheint lt. Verlag: 6.7.2018
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Aromastoffe, Riechstoffe, Kosmetika • Chemie • Chemistry • Flavor, Perfume & Cosmetic Science • food biotechnology • Food Science & Technology • ingredients • Lebensmittel / Biotechnologie • Lebensmittelforschung u. -technologie • Zusatzstoffe
• ISBN-10: 1-119-37729-3 / 1119377293
• ISBN-13: 978-1-119-37729-0 / 9781119377290