Flavor Development for Functional Foods and Nutraceuticals: 1st Edition (Hardback) book cover

Flavor Development for Functional Foods and Nutraceuticals

1st Edition

Edited by M. Selvamuthukumaran, Yashwant V Pathak

CRC Press

304 pages | 47 B/W Illus.

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Hardback: 9781138599543
pub: 2019-11-01
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Description

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 will be discussed. Advanced method of flavor extraction technique like supercritical C02 extraction technique will be emphasized. Flavor encapsulation techniques for thermal degradable food components will be discussed. The safety and quality aspects of flavor incorporation in food processing industries will be reviewed with respect to international regulations. Importance of flavor in Nutraceuticals industry will also be discussed. In addition, Functional value and organoleptic acceptability towards product optimization/ formulation will be stressed.

Features:

  • Explains how in a finished nutraceutical product, flavors play an integral role

  • 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 a 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.

Table of Contents

Optimizing the Design of Over-the-Counter Pharmaceuticals and Nutraceuticals. A Neuroscience-Inspired Multisensory Perspective. Taste Assessment Trials for Sensory Analysis of Oral Nutraceuticals Products and Functional Foods. Basics of Flavors & Significance of the Flavor Industry in Relation to Nutraceuticals and Functional Foods. History of Flavors Associated with Functional Foods and Nutraceuticals. Encapsulation of Flavoring Compounds for Functional Food Development and Dairy Nutraceuticals. Flavors in Cereals Based Products. Flavors in Confectionery Based Products and Nutraceuticals. Flavors in Legume Based Products for Functional Food Applications. Flavor Manufacturing and Selection Criteria for Functional Food and Nutraceuticals Industries. Flavor Manufacturing and Selection Criteria for Functional Food and Nutraceuticals Industries. Recent Trends Used in Functional Food and Nutraceuticals Industries for Modulation of Flavors for Improving Sensory Perception. Natural Flavors in Various Nutraceuticals Products Applications. Natural Flavors in Functional Food Supplements. Flavoring of Geriatric Nutritional Supplements and Compliance: A Perspective. Flavor Legislations for Natural and Synthetic Flavors Used in Functional Foods and Nutraceuticals. Quality Control in Flavor Industry. The Bad Taste of Nutraceuticals: Overview of Basic Research on Bitter Taste. Flavors and Fragrances - Natural and Food Grade Ingredients for Nutraceuticals Applications.

About the Editors

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.

About the Series

Nutraceuticals

Basic Research/Clinical Applications

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science