Microstructural Changes in <i>Vanilla planifolia</i> Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process

Microstructural Changes in <i>Vanilla planifolia</i> Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process

During vanilla bean curing, the cell arrangement derived from the killing technique applied to start bean ripening is essential to obtain the characteristic aroma and flavor of vanilla. Hence, killing is an important step to release the enzymes and compounds required for vanillin production. In this...

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Bibliographic Details
Main Authors: Katia D. Rivero-Angeles, Génesis V. Buitimea-Cantúa, Gloria Dávila-Ortiz, Edgar O. López-Villegas, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda, Darío I. Téllez-Medina
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
<i>Vanilla planifolia</i>
curing
high hydrostatic pressure (HHP)
microscopy
microstructure
Online Access:https://www.mdpi.com/2304-8158/13/2/177

Internet

https://www.mdpi.com/2304-8158/13/2/177

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