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Encapsulation of vanillin/cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: Prolonged shelf-life and high temperature stability of vanillin [PDF]
Food Chemistry, 2012 We produced functional nanowebs, containing vanillin, having prolonged shelf-life and high temperature stability facilitated by cyclodextrin (CD) inclusion complexation.
Fatma Kayaci, Tamer Uyar
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Biotechnological production of vanillin
Applied Microbiology and Biotechnology, 2001Vanillin is one of the most important aromatic flavor compounds used in foods, beverages, perfumes, and pharmaceuticals and is produced on a scale of more than 10 thousand tons per year by the industry through chemical synthesis. Alternative biotechnology-based approaches for the production are based on bioconversion of lignin, phenolic stilbenes ...
H, Priefert +2 more
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Sensitivity of Rhizobia to vanillin
Folia Microbiologica, 1974The sensitivity of Rhizobia isolated from pea, fenugreek, gram, cowpea, urid andRhizobium meliloti, Rhizobium trifolii andRhizobium japonicum was studied in asparagine-mannitol, salt-mannitol and salt media. It was observed that Rhizobia from gram were most resistant.Rhizobium japonicum was found to be resistant up to 50 mg vanillin/100 ml.
K G, Gupta, J C, Aggarwal, N S, Makkar
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Nucleation and metastability in crystallization of vanillin and ethyl vanillin
Chemical Engineering Science, 2001Abstract Nucleation and metastability in crystallization of organic substances in organic solvents have been investigated. The focus was set on the effect of the thermal history of the solution on the metastability. Vanillin and ethyl vanillin were used as model substances.
Khalid Hussain +2 more
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Deactivation of Ferrylmyoglobin by Vanillin as Affected by Vanillin Binding to β-Lactoglobulin
Journal of Agricultural and Food Chemistry, 2011Vanillin was found to be efficient as a deactivator of ferrylmyoglobin with a second-order rate constant of k(2) = 57 ± 1 L mol(-1) s(-1) for reduction to metmyoglobin with ΔH(‡) = 58.3 ± 0.3 kJ mol(-1) and ΔS(‡) = -14 ± 1 J mol(-1) K(-1) in aqueous pH 7.4 solution at 25 °C.
Libardi, Silvia Helena +3 more
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Groove Binding of Vanillin and Ethyl Vanillin to Calf Thymus DNA
Journal of Fluorescence, 2017Vanillin (VAN) and ethyl vanillin (EVA) are widely used food additives as flavor enhancers, but may have a potential security risk. In this study, the properties of binding of VAN or EVA with calf thymus DNA (ctDNA) were characterized by multi-spectroscopic methods, multivariate curve resolution-alternating least-squares (MCR-ALS) algorithm and ...
Kaixin, Xia +3 more
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Vanillin and o-vanillin oligomers as models for dendrimer disassembly
New J. Chem., 2012Linear analogs have been synthesized to model disassembling dendrimers. These linear analogs provide a facile synthesis to molecules that can be used to test new trigger groups and cleavage vectors. Vanillin and o-vanillin were used as the monomer units of these analogs and two trigger groups, allyl and o-nitrobenzyl, were chosen to test the ...
Robert M. Kevwitch +2 more
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Journal of the Science of Food and Agriculture, 1955
AbstractVanillin, when added to maize or potato starch in concentrations of 0‐1 to 1‐5%, becomes bound to the starch in the course of a few weeks so that it is no longer removed completely by ether extraction. Almost complete recovery can, however, be obtained by gelatinization of the starch in cold aqueous alkali and ether extraction after ...
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AbstractVanillin, when added to maize or potato starch in concentrations of 0‐1 to 1‐5%, becomes bound to the starch in the course of a few weeks so that it is no longer removed completely by ether extraction. Almost complete recovery can, however, be obtained by gelatinization of the starch in cold aqueous alkali and ether extraction after ...
openaire +1 more source