Flavor Development for Functional Foods and Nutraceuticals (eBook, PDF)

Redaktion: Selvamuthukumaran, M.; Pathak, Yashwant V

• Format: PDF

Produktbeschreibung

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation.

Features:

• Explains how flavors play an integral role in a finished nutraceutical product
• Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials
• Covers flavor encapsulation techniques for thermal degradable food components
• Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine

This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products.

Also available in the Nutraceuticals: Basic Research/Clinical Applications Series:

Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1)

Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6)

Food By-product Based Functional Food Powders, edited by Özlem Tokusoglu (ISBN 978-1-4822-2437-5)

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 292
• Erscheinungstermin: 23. September 2019
• Englisch
• ISBN-13: 9780429894206
• Artikelnr.: 57789750

Autorenporträt

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.

Inhaltsangabe

Series Preface
Preface
Editors
Contributors
1 History of Flavors Associated with Functional Foods and Nutraceuticals
B. Siva Lokesh, Dheeraj Kumar, Mayank Handa, and Rahul Shukla
2 Basics of Flavors and the Significance of the Flavor Industry in Relation
to Nutraceuticals and Functional Foods
Raghuraj Singh, Kiran Yadav, and Deepak Yadav
3 Flavor Manufacturing and Selection Criteria for Functional Food and
Nutraceuticals Industries
Jayvadan Patel and Anita Patel
4 Flavor Challenges in Legume-Based Functional Food Products
M. Selvamuthukumaran and Yashwant V. Pathak
5 Flavor Challenges in Cereal-Based Functional Food Products
M. Selvamuthukumaran and Yashwant V. Pathak
6 Encapsulation of Flavoring Compounds in Functional Foods and Dairy
Nutraceuticals
Kanchan Kashyap, Kiran Yadav, and Deepak Yadav
7 Natural Flavors in Various Nutraceutical Product Applications
Komal Parmar and Jayvadan Patel
8 Natural Flavors in Functional Food Supplements
Rahul Shukla, J. Lalrengpuii, W. Abhay, K. Vignesh, and A. Prabakaran
9 Flavors and Fragrances: Natural and Food-Grade Ingredients for
Nutraceuticals Applications
Rahul Shukla, Nikhil Chauhan, Chetan Rajak, and S. J. S. Flora
10 Recent Trends Used in Functional Food and Nutraceuticals Industries for
Modulation of Flavors for Improving Sensory Perception
Komal Parmar and Jayvadan Patel
11 The Bad Taste of Nutraceuticals: Overview of Basic Research on Bitter
Taste
Bhoomika Patel, Ankita Mehta, Jayvadan Patel, and Mayur M. Patel
12 Taste Assessment Trials for Sensory Analysis of Oral Nutraceutical
Products and Functional Foods
Madan Mohan Gupta
13 Quality Control in Flavor Industry
Komal Parmar and Jayvadan Patel
14 Legislation for Natural and Synthetic Flavors Used in Functional Foods
and Nutraceuticals
Priyanka Bhatt, Priya Narvekar, Gulimirerouzi Fnu, Dewi Melani Hariyadi,
Umi Athiyah, and Yashwant V. Pathak
Index