Characterization of natural vanilla flavour in foodstuff by HS‐SPME and GC‐C‐IRMS
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DOI: 10.1002/ffj.3364
Abstract: Vanillin can be obtained by extraction from the pods of Vanilla (organic vanillin), by synthetic pathways using different precursors (mainly lignin and guaiacol), and by enzymatic bioconversion (biovanillin) from natural precursors, (mainly ferulic acid, eugenol… read more here.
Keywords: characterization natural; natural vanilla; vanillin; vanilla flavour ... See more keywords
Microencapsulation of natural vanilla (Vanilla planifolia) extract in β-cyclodextrin by using kneading method
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DOI: 10.1108/bfj-10-2016-0510
Abstract: Purpose The purpose of this paper is to encapsulate vanilla extract by using inclusion complex of s-cyclodextrin and also to investigate the qualities of the encapsulated powder in terms of vanillin content, moisture content, and… read more here.
Keywords: vanilla extract; microencapsulation natural; vanilla; natural vanilla ... See more keywords