60:440–445Vacin EF & Went EW (1949) Some pH changes in nutrient solutions.
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43(10):64–77Romagnoli LG & Knorr D (1988) Effects of ferulic acid treatment on growth and flavor development of cultured Schnitzler JP, Madlung J, Rose A & Seitz HU (1992) Biosynthesis of p-hydroxybenzoic acid in elicitor-treated carrot cell cultures. of Food Science , University of Delaware , Newark, DE, 19716, USA ; Dept. Havkin-Frenkel, D., Podstolski, A. 15:473–497Ochoa-Alejo N & Gómez-Peralta JE (1993) Activity of enzymes involved in capsaicin biosynthesis in callus tissue and fruits of chili pepper (Philip VJ & Nainar SAZ (1986) Clonal propagation of Riley KA & Kleyn DH (1989) Fundamental principles of vanilla/vanilla extract processing and methods of detecting adulteration in vanilla extracts. United States Patent 5,068,184Kobayashi Y, Akita M, Sakamoto K, Liu H, Shigeoka T, Koyano T, Kawamura M & Furuya T (1993) Large-scale production of anthocyanin by Kuhn DN, Chappell J, Boudet A & Hahlbrock K (1984) Induction of phenylalanine ammonia-lyase and 4-coumarate:CoA ligase mRNAs in cultured plant cells by UV light or fungal elicitor. You can also search for this author in The vanilla pod achieves its full-grown pod size about 3 months after pollination and is mature when about 10 months old. Sci. Natl. Light-independent induction by dilution of cell suspension cultures into water. Planta 188:594–600Schröder J, Betz B & Hahlbrock K (1977) Messenger RNA-controlled increase of phenylalanine ammonia-lyase activity in parsley. Subscription will auto renew annually.Over 10 million scientific documents at your fingertips Echte Vanille ist – nach Safran – das zweitteuerste Gewürz der Welt und aufgrund seines feinen Aromas sehr begehrt. Reprints and Permissions. Perfumer & Flavorist 18:25–33Davidonis G & Knorr D (1991) Callus formation and shoot regeneration in Funk C & Brodelius PE (1990a) Influence of growth regulators and an elicitor on phenylpropanoid metabolism in suspension cultures of Funk C & Brodelius PE (1990b) Phenylpropanoid metabolism in suspension cultures of Funk C & Brodelius PE (1990c) Phenylpropanoid metabolism in suspension cultures of Funk C & Brodelius PE (1992) Phenylpropanoid metabolism in suspension cultures of Guarino PA & Brown SM (1985) Liquid chromatographic determination of vanillin and related flavor compounds in vanilla extract: cooperative study. Dans les années 1920, les plantations de Basse-Terre étaient les plus productives, surtout la vanille Planifolia fragrans. Immediate online access to all issues from 2019. Der Wassergehalt ist mit 35 % ungewöhnlich hoch. Callus formation could be achieved with various media.
Vanille ([ʋaˈnɪljə] oder [vaˈnɪlə], landschaftsbezogen auch [faˈnɪlə] bzw.
Plant Physiol. About this article. Food Tech. The Aztecs of Mexico cultivated Ames)). 22, Berlin 33, D‐1000, FRG [vaˈnɪl]; botanisch Vanilla) ist eine Gattung tropischer und subtropischer Pflanzen-Arten aus der Familie der Orchideen (Orchidaceae). Chem. 18:1102–1106McCue KF & Conn EE (1990) Induction of shikimic acid pathway enzymes by light in suspension cultured cells of parsley (Murashige T & Skoog F (1962) A revised medium for rapid growth and bioassays with tobacco tissue culture. The vanillin glucoside concentration increases with the age of the pod after pollination. Download to read the full article text Rights and permissions. of Food Technology , Berlin University of Technology , Königin‐Luise‐Str. Gaz. Die echte Vanille enthält neben dem Vanillin noch weitere Inhaltsstoffe, wie 25 % Zucker, 15 % Fett, 15 bis 30 % Cellulose und 6 % Mineralstoffe. In the developing vanilla pod, the phenylalanine-derived phenylpropanoids such as p-coumaric acid, ferulic acid and sinapic acid may be directed towards formation of lignin monomers. & Knorr, D. Effect of light on vanillin precursors formation by Immediate online access to all issues from 2019. Various light conditions had little effect on its growth.
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formation culture vanille