Flavor Development for Functional Foods and Nutraceuticals

1st Edition

M. Selvamuthukumaran, Yashwant V Pathak

CRC Press
November 6, 2019 Forthcoming
Reference - 304 Pages - 47 B/W Illustrations
ISBN 9781138599543 - CAT# K387781
Series: Nutraceuticals

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Summary

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.

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