Tropical fruit vanilla

White ports vary in style, depending on the duration of maturation. When aged in oak barrels for many years, the wine acquires a golden color that resembles a very old tawny wine and picks up a nutty character from the wood (Mayson, 2003). White ports destined to be drunk young are crisp, with an intense bouquet that combines aromas of melons and peach, with hints of citrus fruit, camomile, and lemon balm flowers. In contrast, white ports aged in wood present a complex aroma of tropical fruits, such as pineapple and banana, with a touch of almond and vanilla. 

When the caramels are pulled and air is incorporated into the candy mass, flavourings resistant to oxidation are required. The most popular taste directions are caramel, cream, butter, coffee, cocoa, vanilla. In the case of products where dairy ingredients and sugars are used, a browning reaction (caramelization) takes place. The flavour type has to harmonize with the inherent flavour of the candy. In caramels with a fruity taste, oil-soluble fruit flavourings can be used. Flavour types such as orange, lemon, raspberry, cherry, strawberry, blackcurrant and tropical fruits are typical. 

The patients receive a dedicated low residue diet (Nutra Prep , E-Z-EM, Lake Success, NY, USA). This diet is provided in a box and supplies the patient with all the meals and drinks for the entire day before CT colonography (Fig. 4.2). This box contains powdered drinks with vanilla flavour, fruit drinks, soups, chips and nutrition bars. The diet reduces the fat intake and the faecal output. Patients are allowed to have breakfast (8 a.m.), lunch (noon) and dinner (5 p.m.). Breakfast consists of a tropical fruit juice, one vanilla drink and tea or coffee. At lunch patients drink another tropical fruit juice and vanilla drink and/or apple sauce, a soup and tea or coffee. At dinner they can have another soup and/or vanilla drink. Between the meals they can eat the chips and nutrition bars. The patients are allowed to drink as much additional water as they want to. 

The vanilla bean is the fruit of the orchid Vanilla planifolia, a native of Mexico, but now grown in many tropical countries such as Madagascar, Tahiti, and Java. The flowers of the vanilla orchid are pol-... 

Vaoilla is an epiphytic orchid native of the tropical region ofMexico. The flavoring material is obtained from dry cured pod-like fruits commercially called "beans". The generic name Vanilla is derived from the Spanish vaaillia a diminutive of vaina, a pod. Its species name, ptanifolia, refers to the broad, flat leaf of the plant. 

Vanilla. V. is the dried and fermented pod fruit of the vanilla plant. Vanilla planifolia, syn. V. fragrans, a tropical creeper belonging to the Orchidaceae. V. pods contain a dark, paste-like mass with many small black grains. 

The vanilla plant is a member of the orchid family and thrives under tropical conditions. There are many species of Vanilla, but Vanilla planifolia (or V. fragrans) is considered to produce the best flavor. The vanilla plant grows like a vine, which can attain a height of 100 feet. Its flowers are hand pollinated to produce a green fruit that is picked in 8 or 9 months. The fruit is sun-dried so that it becomes a... 

G. Vanille Absolut F. absolue de vanille V is produced by hydrocarbon solvent extraction from the cured pods of Vanilla planifolia, Orchida-ceae, native of Central America. In its natural habitat, the plant is pollinated by a local insect with a particularly long proboscis. After the orchid was brought to Europe by Fernando Cortez and subsequently to other tropical countries, it was discovered that the plant needed to be hand-pollinated to bear fruits (early 19 century). Vanilla is now cultivated in Indonesia, Madagascar, Reunion (i.e.. Bourbon) and the Caribbean Islands. 

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