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Flavors for Nutraceutical and Functional Foods / edited by M. Selvamuthukumaran and Yashwant Pathak.

Contributor(s): Selvamuthukumaran, M [editor.] | Pathak, Yashwant [editor.] | Taylor and FrancisMaterial type: Text

TextLanguage: English Series: NutraceuticalsPublisher: Boca Raton, FL : CRC Press, [2018]Copyright date: ©2019Edition: First editionDescription: 1 online resource (350 pages) : 87 illustrations, text file, PDFContent type: text Media type: computer Carrier type: online resourceISBN: 9781315160573Subject(s): Functional foods -- Sensory evaluation | Flavor | flavor encapsulation | flavor extraction | natural raw materials | palatability of beverages | palatability of food | retention of flavor | selection of starter cultureGenre/Form: Electronic books.Additional physical formats: Print version: : No titleDDC classification: 613.2 LOC classification: QP144 | .F85Online resources: Click here to view. Also available in print format.

Contents:

Contents -- Series Preface. ix -- Preface. xi -- Editors . xv -- Contributors . xvii -- 1 Introduction to Functional Foods -- and Nutraceuticals . 1 -- --M. Selvamuthukumaran and Yashwant V. Pathak -- 2 Flavoring of Pediatric Nutritional -- Supplements and Pediatric Compliance: -- A Perspective . 33 -- --Amit M. Pant, Rupesh V. Chikhale, and Pramod B. Khedekar -- 3 Flavors in Probiotics and Prebiotics . 51 -- --Deepak Yadav, Kummaripalli Srikanth, and Kiran Yadav -- 4 Natural Ingredients/Botanical Extracts -- for the Nutraceutical Industry. 75 -- --Rahul Maheshwari, Kaushik N. Kuche, -- Ashika Advankar, Namrata soni, Nidhi Raval, -- Piyoosh A. Sharma, Muktika Tekade, and -- Rakesh Kumar Tekade -- 5 Taste-Masking Techniques in Nutraceutical -- and Functional Food Industry. 123 -- --Shankar D. Katekhaye, Bhagyashree Kamble, -- Ashika Advankar, Neelam Athwale, -- Abhishek Kulkarni, and Ashwini Ghagare -- 6 The Effect of Bitter Components on -- Sensory Perception of Food and -- Technology Improvement for Consumer -- Acceptance. 145 -- --Geeta M. Patel and Yashawant Pathak -- 7 Sensory Qualities and Nutraceutical -- Applications of Flavors of Terpenoid Origin. 167 -- --Ana Clara Aprotosoaie, Irina-Iuliana Costache, -- and Anca Miron -- 8 The Biopsychology of Flavor Perception -- and Its Application to Nutraceuticals. 201 -- --Richard J. Stevenson -- 9 Flavor Nanotechnology: Recent Trends -- and Applications. 217 -- --Komal Parmar, Jayvadan Patel, and Navin Sheth -- 10 Nanoencapsulation of Flavors: -- Advantages and Challenges . 235 -- --Farhath Khanum, Syeda Juveriya Fathima, -- N. Ilaiyaraja, T. Anand, Patil M.M, -- Dongzagin Singsit, and Gopal Kumar Sharma -- 11 Nanoencapsulated Nutraceuticals: Pros -- and Cons. 273 -- --T. Anand, N. Ilaiyaraja, Mahantesh M. Patil, -- Farhath Khanum, and Rakesh Kumar Sharma -- Index. 311

Abstract: 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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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Ebooks	Mysore University Main Library		Not for loan

Includes bibliographical references and index.

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.

Also available in print format.

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