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Herbal and Aromatic Plants - Vanilla planifolia (VANILLA): Cultivation, Processing, Utilizations and Applications / Panda, Himadri (Dr.)
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Herbal and Aromatic Plants - Vanilla planifolia (VANILLA): Cultivation, Processing, Utilizations and Applications
Panda, Himadri (Dr.)
 
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List Price : US$ 117.60
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  Book ID : 43503
  ISBN-10 : 93-5056-826-8 / 9350568268
  ISBN-13 : 978-93-5056-826-2 / 9789350568262
  Place of Publication : Delhi
  Year of Publication : 2017
  Edition : (First Edition)
  Language : English
  350p., B/W Illus., 25 cm.
   
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 CONTENTS
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CONTENTS:-
- Introduction
- Harvesting and processing
- Extraction of Vanilla
- Production of Vanillin
- Manufacturing a Cellulosic Paper Product Exhibiting Reduced Malodor
- Preparation of Vanillin from Agricultural waste
- Processing of Vanilla Pods
- Producing Vanillin/Ethyl Vanillin from Mixed Cresol
- Extraction of Vanillin by Aliphatic Alcohols
- Protection of a Food Against Oxidation by the Use of vanillin
- Synthesis of Vanillin from a Carbon Source
- Vanilla bean Drying and Curing
- Process for Treating Vanilla beans
- Enzymatic Treatment of Spent vanilla Beans
- Transformation of Spent Vanilla Materials
- process for Obtaining Natural Vanilla Flavor by Treatment of Green Vanilla Beans and the Flavor Obtained
- Flavoring Composition
- Organic Carbonates with Vanilla Odor
- Vanilla Flavoring Compositions
- Analgesic Lotion for Hemorrhoids
- Bioconversion Process for the production of Vanillin
- Callus Formation Vanilla Planifolia
- Melt Formula
- Vanillin production
- Production of vanillin in Microbial Cells
- Process for the Enzymatic Preparation of vanilla Flavor
- Flavor Delivery System
- Process for the Preparation of Phenylaldehydes
- Cosmetic Candle
- Cosmetic Soap
- System for Producing Aromatic Molecules by Bioconversion
- means for Replacing Common Sugars if Foods for Enhanced Nutrition
- method for Processing A Composite food of Fish meat-Bean Curds as an Instant Foodstuff
- Nutrient Fortified Food Bar
- Aromatized Wine-based Drink
- Cleansing Article
- Keratolytic Composition with Anti-allergic Anti-inflammatory properties
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 DESCRIPTION
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The history of vanilla dates back to early sixteenth century. It was Bernal Diaz, an Officer under Hernando Cortez, the Spanish conqueror of Mexico, who is believed to be the first European to recognize the flavour and immense value of vanilla, when the Aztec ruler, Montezuma offered him the vanilla flavoured cocoa beverage. Vanilla flavour was first introduced to France and England during the early part of the seventeenth century. The cultivation of vanilla started in Mauritius in 1827 and in Madagascar in the year 1848. Even though, vanillas originated in Mexico, now the major producing countries are Madagascar and Indonesia. Vanilla is the second most expensive spice traded in the world market.

Vanillin is mainly responsible for the fragrance, flavour and aroma of vanilla essence. It is used in the preparation of ice creams, chocolates, cakes, pastries, puddings, soft drinks, pharmaceuticals, liquors, perfumery and in nutraceuticals. At present, synthetic products such as ethyl vanillin and synthetic vanillin are used for the above purpose. But such synthetic products are being rejected by discerning customers world over, and there is an increasing demand for natural vanillin.

I am pleased that Digital Documentation Section has compiled this document as its contribution to provide technical information to stakeholders to enhance vanilla development in India. The information contained in this document has been compiled from various sources and fills a gap in the literature by providing an integrated account of cultivation techniques and methods for vanilla production. This comprehensive document is planned as first hand technical information for the present and future growers who intend to cultivate this high niche market crop. Throughout the text, emphasis is placed on a broad understanding of the vanilla cultivation techniques and methods to enhance production in India. This manuscript will also useful to Students, Teachers, Farmers associated with this field.

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