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.
Auflage
Sprache
Verlagsort
Zielgruppe
Illustrationen
31
31 s/w Abbildungen
150 schwarz-weiße Abbildungen
Maße
Höhe: 246 mm
Breite: 173 mm
Dicke: 18 mm
Gewicht
ISBN-13
978-3-527-34708-7 (9783527347087)
Schweitzer Klassifikation
Prof. Sabu Thomas is the Director of the International and Interuniversity Centre for Nanoscience and Nanotechnology, and Professor of Polymer Science and Engineering at the School of Chemical Sciences, both at Mahatma Gandhi University, Kerala, India.
He has lead internationally recognized research in Polymer Science and Engineering, Polymer Nanocomposites, Elastomers, Polymer Blends, Interpenetrating Polymer Networks, Polymer Membranes, Green Composites and Nanocomposites, Nanomedicine and Green Nanotechnology. Prof. Thomas has received a number of national and international awards, including Fellowship of the Royal Society of Chemistry, Distinguished Professorship from Josef Stefan Institute, Slovenia, MRSI medal, CRSI medal and the Sukumar Maithy Award. He has published over 750 peer reviewed research papers, reviews and book chapters. He has co-edited 73 books, and has contributed to numerous national and international meetings. He has established a state-of-the-art laboratory at Mahatma Gandhi University, and has worked on several international collaborative projects.
Dr. Sreeraj Gopi is currently working as Chief Scientist at Plant Lipids Private Limited, Cochin, India. He is an organic chemist and nanomaterials scientist, and has published more than 75 international articles. He was selected as a fellow of the Royal Society of Chemistry in 2017, and awarded FRSC. He is a member of ACS, IUPAC, and a chartered member of Royal Australian Chemical Institute.
Nimisha is currently working as Technical biochemist at Plant Lipids Private Limited, Cochin, India. She is a biochemist and a molecular biologist, and has published 4 international articles and 3 book chapters.
Mr. Joby Jacob is currently working as Deputy Manager at Plant Lipids Private Limited, Cochin, India. He is an expertise in synthetic organic chemistry and natural products, and has published more than 20 international articles and more than 5 international patents.
Chapter 1 - Natural product diversity and its biomolecular aspects in flavors and fragrances
Chapter 2 - Biogenesis of plant derived flavour compounds
Chapter 3 - A sense of design: Pathway unravelling and rational metabolic flow switching for the production of novel flavour material
Chapter 4 - Flavor technology and flavor delivering system
Chapter 5 - Flavor signatures of beverages and confectionaries
Chapter 6 - Flavor biochemistry of fermented alcoholic beverages
Chapter 7 - The resinoids: Their chemistry and uses
Chapter 8 - Seasoning, Herbs and spices
Chapter 9 - Regulatory aspects for flavour and fragrance materials
Chapter 10 - Sensory science and its perceptual properties
Chapter 11 - Challenges of sensory science: Retention and release
Chapter 12 - Virtual screening: An insilico approach to flavour compounds
Chapter 13 - End point: A sensory perception of future
