Natural Flavours, Fragrances, and Perfumes
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This book presents novel ideas in the processes involved in producing plant derived functional products from characteristic flavors arising as of complex interactions between hundreds of molecules to the physiological variables affecting flavor perception, highlighting the production and analysis techniques. Some chapters focus on the biosynthesis and metabolic pathways for the development of functional products of natural origin from plants. Additional chapters focus on the advances in flavor science and technology in the field of effective delivery of flavor materials, challenges in their retention and release.…mehr

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Produktbeschreibung
This book presents novel ideas in the processes involved in producing plant derived functional products from characteristic flavors arising as of complex interactions between hundreds of molecules to the physiological variables affecting flavor perception, highlighting the production and analysis techniques. Some chapters focus on the biosynthesis and metabolic pathways for the development of functional products of natural origin from plants. Additional chapters focus on the advances in flavor science and technology in the field of effective delivery of flavor materials, challenges in their retention and release.
Autorenporträt
Sreeraj Gopi, PhD, Chemical Faculty, Gdansk University of Technology, Gdansk, Poland and Overseas Expert Professor - Shanghai University, China . Nimisha Pulikkal Sukumaran is a Senior Development Scientist at Aurea Biolabs (P) LTD, Cochin India. Joby Jacob, PhD, is a R&D Manager at Aurea Biolabs (P) LTD, Cochin India. Sabu Thomas, PhD, serves as the Vice Chancellor of Mahatma Gandhi University, Kottayam, India. He is a Professor of Polymer Science and Engineering at the School of Chemical Sciences. He is also a Professor and the founding Director of International and Inter University Center for Nanosciecne and Nanotechnology at Mahatma Gandhi University.