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Dieses Werk vermittelt einen UEberblick uber die Grundlagen und die
Weiterentwicklung von Nutrazeutika und Naturprodukten. Beschrieben
werden die verschiedenen Arten von Synthese- und
Extraktionsmethoden, die verschiedenen Charakterisierungstechniken
sowie die klinische Validierung verschiedener Kategorien dieser
Produkte. Dabei wird detailliert auf ihre Anwendung in der
Praventivmedizin, als Nahrungserganzungsmittel, in der
Arzneimittelforschung und bei der Verabreichung von Arzneimitteln
sowie auf die Rolle der Nanotechnologie bei der Umsetzung dieser
Anwendungen eingegangen. Weitere wichtige Themen sind
pharmazeutische Alternativen auf Grundlage von Kohlenhydraten,
Proteinen, Aminosauren, Krautern, Flavonoiden, Phytochemikalien,
marinen Quellen, GVO und GVO-freien Produkten. Der Schwerpunkt des
Buches liegt weitgehend auf den Nanomaterialien und den
nanochemischen Aspekten dieser Produkte. Dieses Werk ist eine
unverzichtbare Lekture fur alle, die Nutrazeutika und Naturprodukte
herstellen, sowie fur alle, die sich mit der Entwicklung von
Lebensmitteln, Kosmetika und Arzneimitteln unter Einbeziehung
verschiedener Technologien und Mechanismen aus diesem Bereich
beschaftigen.
Natural Flavours, Fragrances, and Perfumes Explore this one-stop
resource on every relevant aspect of natural flavors and fragrances
The use of sensory science has the potential to give scientists,
researchers, and industry specialists a way to overcome the
challenges in nutraceuticals and, more generally, in the functional
food industry. Flavor and fragrance have the potential to
significantly influence consumer satisfaction with products and its
success in the marketplace. In order to effectively produce and
optimize a customer's experience in both food and household
products, it is essential to have a strong understanding of the
fundamentals of chemistry and physicochemical processes. Natural
Flavours, Fragrances and Perfumes offers a comprehensive look at
the sensory sciences necessary to produce the most appealing
olfactory responses derived from natural resources for consumers -
from the analysis and biomolecular aspects of natural products to
the processing and isolation of desired products, from the
perceptual properties to regulatory aspects. Specifically, the book
presents novel approaches to the processes involved in producing
plant-derived functional products by examining how characteristic
flavors arise due to complex interactions between hundreds of
molecules, as well as studying the physiological variables that
affect flavor perception. Natural Flavours, Fragrances, and
Perfumes readers will also find: Insights into the identification
and characterization of plant volatiles, as well as chromatography
techniques for sensory fingerprints Chapters devoted to
biosynthesis and metabolic pathways for the development of
household products composed of organic materials Additional
chapters on the advances in flavor science, on technological
advances in the effective delivery of flavor, and challenges in the
retention and release of flavor Natural Flavours, Fragrances, and
Perfumes is a useful reference for chemists of all kinds, food
scientists, biotechnologists, and perfumers, as well as those
studying in these fields.
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