Flavors for Nutraceutical and Functional Foods

1. Auflage 2018
ISBN: 978-1-138-06417-1
Verlag: CRC Press

Buch, Englisch, 350 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 690 g

Reihe: Nutraceuticals

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products.

The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing.

Zielgruppe

Professional Reference

Autoren/Hrsg.

Selvamuthukumaran, M.

Pathak, Yashwant

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction to Functional Foods and Nutraceuticals. Basics of Flavors & Significance of the Flavor Industry in Relation to Nutraceuticals. History of Flavors Associated with Functional Foods and Nutraceuticals. Flavor Manufacturing for Functional Food and Nutraceutical Industries. Recent Trends Used in Functional Food and Nutraceutical Industries for Modulation of Flavors for Improving Sensory Perception. Effect of Bitter Components on Sensory Perception of Food and Technology Improvement for Consumer Acceptance. Natural Ingredients /Botanical Extracts for Nutraceutical Industry. Flavors in Various Nutraceutical Products Applications. Flavors in Cereals Based Products. Flavors in Confectionery Based Products. Flavors in Legume Based Products. Flavors in Food Supplements. Flavors in Probiotics and Prebiotics. Flavor Legislations. Quality Control in Flavor Industry.

Über Autor(innen)

M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.Yashwant Pathak, PhD, is currently the associate dean for faculty affairs at the newly launched College of Pharmacy, University of South Florida, Tampa, Florida. Pathak earned his MS and PhD degrees in pharmaceutical technology from Nagpur University, Nagpur, India, and EMBA and MS degrees in conflict management from Sullivan University, Louisville, Kentucky. With extensive experience in academia and indus¬try, Pathak has over 120 publications, research papers, abstracts, book chapters, and reviews to his credit. He has presented over 150 presenta¬tions, posters, and lectures worldwide in the field of pharmaceuticals, drug delivery systems, and other related topics.