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Handbook of Vanilla Science and Technology

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Beschreibung

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance.

This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide.

Key Features:

  • The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients
  • Includes an analysis of the current vanilla markets in the US and Europe
  • Edited by experts who hold roles in the flavour industry and academic research


Dr Daphna Havkin-Frenkel , Biotechnology Center for Agriculture and the Environment, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA.

Dr Faith C. Belanger , Plant Biology and Pathology Department and Biotechnology Center for Agriculture and the Environment, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA.

Autorentext
Dr Daphna Havkin-Frenkel , Biotechnology Center for Agriculture and the Environment, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA.

Dr Faith C. Belanger , Plant Biology and Pathology Department and Biotechnology Center for Agriculture and the Environment, Rutgers, The State University of New Jersey, New Brunswick, New Jersey, USA.



Klappentext
Vanilla is the world's most popular flavor. It is a universally-appreciated flavor in its own right and it also provides smoothness and body when used in combination with other flavors. As a flavor and fragrance it is used in foods, cosmetics, pharmaceuticals and other products. The vanilla orchid is indigenous to Mexico and was first used and cultivated by the Totonac Indians. Now, vanilla cultivation, extraction, analysis, and marketing are major international industries.

The Handbook of Vanilla Science and Technology provides a comprehensive overview of the science and technology employed in the production and supply chain of vanilla products. A wide range of international authors cover topics that include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses for vanilla. The biology of vanilla and the potential for biotechnological production of vanillin are also addressed. The book is designed to be an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavors and fragrances worldwide. It will be of interest to all those involved in the business and biology of vanilla.



Zusammenfassung
Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance.

This book provides a comprehensive overview of the science and technology used in the production and supply chain of vanilla products. A wide range of international authors cover topics which include agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic and fair trade vanilla, diseases that affect vanilla, and novel uses. It is of interest to academic researchers in this field and is also an important resource for the vanilla industry and those companies that use vanilla and vanillin as flavours and fragrances worldwide.

Key Features:

  • The only book to cover such a wide range of topics on this most commercially valuable of flavour ingredients
  • Includes an analysis of the current vanilla markets in the US and Europe
  • Edited by experts who hold roles in the flavour industry and academic research


Inhalt
Contributors.

PRODUCTION OF VANILLA AGRICULTURAL SYSTEMS AND CURING.

1 Mexican Vanilla Production (Juan Hernandez-Hernandez).

1.1 Introduction.

1.1.1 The Mexican Vanilla Legend.

1.2 Cultivation Methods.

1.2.1 Traditional/Acahual.

1.2.2 Intensive System (Monoculture).

1.2.3 Vanilla Cultivation in Existing Orange Groves.

1.2.4 Shade Houses.

1.3 Vanilla Propagation Techniques.

1.3.1 Preparation and Disinfection of Cuttings.

1.3.2 Establishing Cuttings Timing.

1.3.3 Establishing Cuttings Planting.

1.3.4 New Bud Formation and Root Growth.

1.4 Irrigation.

1.5 Nutrition.

1.5.1 Mulch.

1.5.2 Building Compost.

1.6 Weed Control.

1.7 Shade Management (Pruning of Support Trees).

1.8 Shoot Management Looping.

1.9 Shoot Management Rooting.

1.10 Main Vanilla Insect Pest.

1.11 Main Vanilla Diseases.

1.11.1 Anthracnose.

1.11.2 Rust.

1.11.3 Yellowing and Pre-Mature Fruit Drop.

1.12 Flowering and Pollination.

1.12.1 Percent of Flowering Plants.

1.12.2 Natural Pollination.

1.12.3 Hand Pollination.

1.12.4 Quantity of Flowers to be Pollinated.

1.12.5 Fruit Development.

1.13 Harvesting.

1.13.1 Harvesting Practices.

1.13.2 Preventing Theft.

1.14 Green Vanilla Commercialization.

1.14.1 Prices.

1.15 Curing.

1.15.1 Yield Ratio of Green/Cured Vanilla.

1.16 Grading.

1.16.1 Packing.

1.17 Buyers.

1.18 Export Volume.

1.19 Prices.

1.20 Aromatic Profile.

1.21 Summary.

References.

2 Vanilla Diseases (Juan Hernandez-Hernandez).

2.1 Introduction.

2.2 Root and Stem Rot (Fusarium Oxysporum F. SP. Vanillae).

2.2.1 Description.

2.2.2 Damage.

2.2.3 Control.

2.3 Black Rot (Phytophtora SP.).

2.3.1 Description.

2.3.2 Damage.

2.3.3 Control.

2.4 Anthracnose (Colletotrichum SP.).

2.4.1 Description.

2.4.2 Damage.

2.4.3 Control.

2.5 Rust (Uromyces SP.).

2.5.1 Description.

2.5.2 Damage.

2.5.3 Control.

2.6 Rotting of Recently Planted Cuttings.

2.6.1 Description.

2.6.2 Damage.

2.6.3 Control.

2.7 Yellowing and Shedding of Young Fruits.

2.7.1 Description.

2.7.2 Damage.

2.7.3 Control.

2.8 Viral Diseases.

2.8.1 Cymbidium Mosaic Virus (CYMV).

2.8.2 Vanilla Mosaic Virus (VMV).

2.8.3 Vanilla Necrosis Potyvirus (VNPV).

2.8.4 Odontoglossum Ringspot Virus (ORSV).

2.8.5 Prevention of Viral Diseases.

2.9 Damage by Adverse Climatic Factors.

2.9.1 Natural Pruning of the Apical Buds.

2.9.1.1 Description.

2.9.1.2 Damage.

2.9.1.3 Control.

2.10 Damage from Sunburn.

2.10.1 Description.

2.10.2 Damage.

2.10.3 Control.

2.11 Hurricanes.

References.

3 Vanilla Production in Costa Rica (Elida Varela Quiro´s).

3.1 Introduction.

3.2 History of Vanilla Production in Costa Rica.

3.2.1 The First Phase of Large-Scale Cultivation in Costa Rica.

3.2.2 The Second Phase of Vanilla Cultivation in Costa Rica.

3.2.3 The Third Phase.

3.3 Vanilla Production The Traditional System.

3.4 Vanilla Production The Intensive System.

3.5 Propagation.

3.6 Diseases and Pests.

3.7 Vanilla Bean Processing.

3.8 Conclusions.

References.

4 Vanilla Production in the Context of Culture, Economics, and Ecology of Belize(Nelle Gretzinger and Dawn Dean).

4.1 Introduction.

4.1.1 Toledo Agriculture and Socio-Demographics Today.

4.1.2 Maya Mountain Research Farm.

4.1.3 Agro-ecological Systems.

4.1.4 Maya Mountain Research Farm Vanilla Cultivation and Introduction Project.

4.1.5 The Belize Organic Vanilla Association.

4.1.6 OVA Description and Goals.

4.1.7 Innovative Vanilla Plantation Establishment Method Pioneered by OVA Members Nicasio and Ophelia.

Chee Sanchez.

4.1.8 Wild/Relic Vanilla Stands in Toledo District.

4.1.9 Possibility of Wild Superior or Useful Genotypes/Species.

4.1.10 Dr Pesach Lubinsky's Research in Belize and Regarding Vanilla tahitensis.

4.1.11 Manche Chol.

4.2 Discussion.

Acknowledgments.

References.

5 Vanilla Production in Australia (Richard Exley).

5.1 Introduction.

5.2 History.

5.3 Species.

5.4 Climatic Regions of Australia Suitable for Vanilla.

5.5 Climatic Conditions in the Vanilla Growing Regions.

5.6 Soil and Nutrients.

5.7 Watering.

5.8 Fertilizing.

5.9 Propagation.

5.10 Support.

5.11 Light/S...

Produktinformationen

Titel: Handbook of Vanilla Science and Technology
Autor:
EAN: 9781444329360
ISBN: 978-1-4443-2936-0
Digitaler Kopierschutz: Adobe-DRM
Format: E-Book (pdf)
Herausgeber: Wiley-Blackwell
Genre: Sonstiges
Anzahl Seiten: 360
Veröffentlichung: 18.11.2010
Jahr: 2010
Untertitel: Englisch
Dateigrösse: 5.5 MB