Flavors for Nutraceutical and Functional Foods
eBook - ePub

Flavors for Nutraceutical and Functional Foods

  1. 330 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Flavors for Nutraceutical and Functional Foods

About this book

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.

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Yes, you can access Flavors for Nutraceutical and Functional Foods by M. Selvamuthukumaran,Yashwant Pathak in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2018
Print ISBN
9781138064171
eBook ISBN
9781351662819
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Half Title Page
  3. Series Page
  4. Title Page
  5. Copyright Page
  6. Dedication
  7. Contents
  8. Series Preface
  9. Preface
  10. Editors
  11. Contributors
  12. Chapter 1 Introduction to Functional Foods and Nutraceuticals
  13. Chapter 2 Flavoring of Pediatric Nutritional Supplements and Pediatric Compliance: A Perspective
  14. Chapter 3 Flavors in Probiotics and Prebiotics
  15. Chapter 4 Natural Ingredients/Botanical Extracts for the Nutraceutical Industry
  16. Chapter 5 Taste-Masking Techniques in Nutraceutical and Functional Food Industry
  17. Chapter 6 The Effect of Bitter Components on Sensory Perception of Food and Technology Improvement for Consumer Acceptance
  18. Chapter 7 Sensory Qualities and Nutraceutical Applications of Flavors of Terpenoid Origin
  19. Chapter 8 The Biopsychology of Flavor Perception and Its Application to Nutraceuticals
  20. Chapter 9 Flavor Nanotechnology: Recent Trends and Applications
  21. Chapter 10 Nanoencapsulation of FlavorsAdvantages and Challenges
  22. Chapter 11 Nanoencapsulated Nutraceuticals: Pros and Cons
  23. Index