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E-book Vanillla : Post-harvest Operations

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Penilaian

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Composition of processed vanilla beans is fairly variable and complex due to a number of variables such as species, growth conditions, soil composition, fruit maturity and mainly, the type of processing. All these variables define the relative content of the chemical constituents in the processed beans, which makes it difficult to define their typical composition. Ranadive (1994) reported a composition based on literature reports. In a general manner, processed beans contain vanillin, vanillic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, proteins, sugars, fiber as hemicellulose and cellulose, waxes, resins, pigments, tannins, minerals and essential oils.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

584.4 FAO v

Penerbit

: FAO.,

Deskripsi Fisik

51 hlm

Bahasa

English

ISBN/ISSN

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Klasifikasi

584.4

Tipe Isi

text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

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Subjek

Orchidales

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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