Flavor Development for Functional Foods and Nutraceuticals.
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 fr...
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| Other Authors | , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press LLC,
2019.
|
| Series | Nutraceuticals (Series)
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9780429894206 0429894201 9780429470592 0429470592 9780429894183 042989418X 9780429894190 0429894198 1138599549 9781138599543 |
| Physical Description | 1 online resource (293 p.). |
Cover
Table of Contents:
- Cover; Half Title; Title Page; Copyright Page; Dedication; Table of Contents; Series Preface; Preface; Editors; Contributors; 1: History of Flavors Associated with Functional Foods and Nutraceuticals; 1.1 Introduction; 1.2 History of flavors; 1.2.1 Old world era; 1.2.2 World War era; 1.2.3 Modern world era; 1.3 Flavoring agents; 1.4 Flavoring functional beverages; 1.5 Functional confectionery flavors; 1.6 Chemistry of flavors; 1.7 Types of flavoring agents; 1.7.1 Natural flavoring agents; 1.7.2 Artificial flavoring agents; 1.7.3 Tastes and the flavors used for masking
- 1.8 Interlinkages between flavor and fragrances and nutraceuticals1.9 Taste vs flavors; 1.10 Characteristics of flavor and fragrance materials; 1.11 Stability of flavor; 1.12 Evaluation of flavors; 1.13 Regulations; 1.14 Flavor safety; 1.15 Conclusion; References; 2: Basics of Flavors and the Significance of the Flavor Industry in Relation to Nutraceuticals and Functional Foods; 2.1 Introduction; 2.2 Flavor fundamentals; 2.3 Nutraceuticals and functional foods; 2.4 Flavor chemistry and its objective; 2.5 Flavor functions in nutraceuticals and functional foods; 2.5.1 Economic function
- 2.5.2 Physiological function2.5.3 Psychological function; 2.6 Types of flavors for nutraceuticals and functional foods; 2.6.1 Natural flavors; 2.6.2 Artificial flavors or flavorings; 2.6.2.1 Nature-identical artificial flavors; 2.6.2.2 Artificial flavors; 2.6.3 Flavor enhancers; 2.7 Flavor dosage forms; 2.8 Product and processing considerations while flavoringnutraceuticals and functional foods; 2.9 Conclusion; References; 3: Flavor Manufacturing and Selection Criteria for Functional Food and Nutraceuticals Industries; 3.1 Why is flavor important in nutraceuticals and functional foods?
- 3.2 Criteria for application of flavor to functionalfoods and nutraceuticals3.3 The role of attention in flavor perception; 3.4 Factors influencing the selection process of flavorsfor functional food and nutraceuticals; 3.4.1 Physicochemical factors; 3.4.1.1 Temperature; 3.4.1.2 Taste medium; 3.4.1.3 pH; 3.4.1.4 Exposure to air; 3.4.2 Biochemical factors; 3.4.2.1 Carbohydrate-flavor interactions; 3.4.2.2 Protein and free amino acids-flavor interactions; 3.4.2.3 Lipid-flavor interactions; 3.5 Challenges in flavoring functional foodsand nutraceuticals formulation
- 3.6 Strategies for flavoring functional foods and nutraceuticals3.6.1 Ingredient quality; 3.6.2 Flavor selection: Compatible flavorings; 3.6.3 Masking; 3.6.4 Flavor-ingredient interactions; 3.7 Flavor stability; 3.8 Flavor manufacturing for functional food and nutraceuticals; 3.9 Sources of flavoring materials; 3.10 Flavors and fragrances: Types and synthesis; 3.11 Types of natural and nature-identical flavors; 3.12 Flavors and fragrance chemicals; 3.12.1 Alcohols; 3.12.2 Methyl ketones; 3.12.3 Diacetyl; 3.12.4 Lactones; 3.12.5 Butyric acid; 3.12.6 Esters; 3.12.7 Pyrazines; 3.12.8 Vanillin