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Book Cover
E-book
Author Selvamuthukumaran, M.

Title Flavors for Nutraceutical and Functional Foods
Published Milton : Chapman and Hall/CRC, 2018
Online access available from:
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Description 1 online resource (350 pages)
Series Nutraceuticals Ser
Nutraceuticals Ser
Contents Cover; Half Title; Title Page; Copyright Page; Dedication; Table of Contents; Series Preface; Preface; Editors; Contributors; Chapter 1: Introduction to Functional Foods and Nutraceuticals; 1.1 Introduction; 1.2 Functional foods; 1.2.1 The concept of functional foods; 1.2.2 World market for functional foods; 1.3 Nutraceuticals; 1.3.1 The concept of nutraceuticals; 1.3.2 Market scenario for nutraceuticals; 1.3.3 Safety aspects of nutraceuticals; 1.4 Sources of functional foods; 1.4.1 Grains and cereals; 1.4.1.1 Wheat; 1.4.1.2 Oats; 1.4.1.3 Barley; 1.4.1.4 Flaxseed; 1.4.1.5 Psyllium
1.11.8 Figs1.11.9 Cordyceps mushrooms; 1.11.10 Pumpkin; 1.12 Animal-based functional foods; 1.12.1 Fish; 1.12.2 Beef; 1.12.3 Eggs enriched with PUFAs; 1.13 Conclusion; References; Chapter 2: Flavoring of Pediatric Nutritional Supplements and Pediatric Compliance: A Perspective; 2.1 Introduction; 2.2 Child nourishment problems, related diseases, and nutritional supplementation solutions; 2.3 Nutritional deficiencies that affect infants and children; 2.3.1 Vitamin D deficiency; 2.3.2 Iron deficiency; 2.3.3 Calcium deficiency; 2.3.4 Vitamin A deficiency
1.4.1.6 Brown rice1.4.1.7 Buckwheat; 1.4.1.8 Sorghum; 1.4.1.9 Maize; 1.4.1.10 Finger millet; 1.4.1.11 Breakfast cereals; 1.5 Dairy-based functional foods; 1.6 Margarine; 1.7 Prebiotics; 1.8 Confectionery-based functional foods; 1.8.1 Cocoa; 1.8.2 Food bars; 1.8.3 Chocolate; 1.9 Beverage-based functional foods; 1.9.1 Tea; 1.10 Legume-based functional foods; 1.10.1 Soybeans; 1.11 Fruit- and vegetable-based functional foods; 1.11.1 Garlic; 1.11.2 Tomatoes; 1.11.3 Broccoli and other cruciferous vegetables; 1.11.4 Citrus fruits; 1.11.5 Cranberries; 1.11.6 Red wine and grapes; 1.11.7 Strawberries
2.4 Effect of flavor on supplement intake and consumption in children2.5 Flavoring agents: Types and applications; 2.6 Regulatory consideration of pediatric flavoring agents; 2.7 Success stories; 2.7.1 Advanced demasking of iron supplements; 2.7.2 Masking the fishy odor and taste of omega 3 fatty acids; 2.7.3 Masking the taste of calcium and magnesium supplements; 2.8 Discussion and conclusion; References; Chapter 3: Flavors in Probiotics and Prebiotics; 3.1 Introduction; 3.2 Flavors in probiotics and prebiotics; 3.3 Flavor characteristics of probiotic/prebiotic products
3.3.1 Fermented dairy products3.3.1.1 Yogurt; 3.3.1.1.1 Starter culture characteristics for yogurt manufacture and flavor The starter culture for yogurt production is a symbiotic blend of S. salivarius subsp. thermophilus and L. delbrueckii subsp. bulgaricus. The rate of lactic acid production is muc; 3.3.1.1.2 Yogurt types and flavors A number of yogurt types are available on the market. Set yogurt is a solid set where the yogurt forms in a consumer container and is not disturbed. Stirred yogurt, the most popular commercial product, is made in a large; 3.3.1.2 Ayran
Summary 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
Notes 3.3.1.2.1 Starter culture characteristics for ayran manufacturing and flavor The bacteria S. thermophilus and L. delbrueckii subsp. bulgaricus are used for fermentation in ayran production. Selection of starter bacteria is crucial because the resulting fl
Bibliography Includes bibliographical references
Notes Print version record
Subject Flavor.
Functional foods -- Sensory evaluation
Dietary Supplements.
Functional Food.
Flavor.
flavor encapsulation.
flavor extraction.
natural raw materials.
palatability of beverages.
palatability of food.
retention of flavor.
selection of starter culture.
Form Electronic book
Author Pathak, Yashwant.
ISBN 1315160579
1351662805
1351662813
1351662821
9781315160573
9781351662802
9781351662819
9781351662826