Handbook of Vanilla Science and Technology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Handbook of Vanilla Science and Technology by Daphna Havkin-Frenkel, Faith C. Belanger, Wiley
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Author: Daphna Havkin-Frenkel, Faith C. Belanger ISBN: 9781444329377
Publisher: Wiley Publication: November 18, 2010
Imprint: Wiley-Blackwell Language: English
Author: Daphna Havkin-Frenkel, Faith C. Belanger
ISBN: 9781444329377
Publisher: Wiley
Publication: November 18, 2010
Imprint: Wiley-Blackwell
Language: English

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
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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:

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