Skip to main content

Flavors For Nutraceutical And Functional Foods

In Order to Read Online or Download Flavors For Nutraceutical And Functional Foods Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods Book
Author : M. Selvamuthukumaran,Yashwant Pathak
Publisher : CRC Press
Release : 2018-08-06
ISBN : 1351662813
Language : En, Es, Fr & De

GET BOOK

Book Description :

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.

Flavor Development for Functional Foods and Nutraceuticals

Flavor Development for Functional Foods and Nutraceuticals Book
Author : M. Selvamuthukumaran,Yashwant V Pathak
Publisher : CRC Press
Release : 2019-09-23
ISBN : 0429894201
Language : En, Es, Fr & De

GET BOOK

Book Description :

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 and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation. Features: Explains how flavors play an integral role in a finished nutraceutical product 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 the 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. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1) Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6) Food By-product Based Functional Food Powders, edited by Özlem Tokuşoğlu (ISBN 978-1-4822-2437-5)

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods Book
Author : M. Selvamuthukumaran,Yashwant Pathak
Publisher : CRC Press
Release : 2018-08-06
ISBN : 1351662821
Language : En, Es, Fr & De

GET BOOK

Book Description :

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.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology Book
Author : Joyce I. Boye
Publisher : John Wiley & Sons
Release : 2015-01-27
ISBN : 1118504941
Language : En, Es, Fr & De

GET BOOK

Book Description :

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Developing New Functional Food and Nutraceutical Products

Developing New Functional Food and Nutraceutical Products Book
Author : Debasis Bagchi,Sreejayan Nair
Publisher : Academic Press
Release : 2016-09-19
ISBN : 0128027797
Language : En, Es, Fr & De

GET BOOK

Book Description :

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. Examines key considerations in product development Provides a streamlined approach for product development Addresses manufacturing and quality control challenges Includes key lessons for a successful product launch and effective marketing

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2016-12-16
ISBN : 0128096500
Language : En, Es, Fr & De

GET BOOK

Book Description :

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). Provides a holistic view of the interactions between novel processing techniques and food components Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products Covers food applications, shelf-life, and sensory characteristics

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals Book
Author : Yoshinori Mine,Eunice Li-Chan,Bo Jiang
Publisher : John Wiley & Sons
Release : 2011-06-09
ISBN : 9780470961742
Language : En, Es, Fr & De

GET BOOK

Book Description :

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The international panel of experts from industry and academia also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector.

Functional Foods Designer Foods Pharmafoods Nutraceuticals

Functional Foods  Designer Foods  Pharmafoods  Nutraceuticals Book
Author : Israel Goldberg
Publisher : Springer Science & Business Media
Release : 1994-04-30
ISBN : 9780834216884
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Functional Foods Designer Foods Pharmafoods Nutraceuticals book written by Israel Goldberg, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Nutraceuticals Volume II

Handbook of Nutraceuticals Volume II Book
Author : Yashwant Vishnupant Pathak
Publisher : CRC Press
Release : 2011-05-16
ISBN : 1439823707
Language : En, Es, Fr & De

GET BOOK

Book Description :

Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and reduced health care expenses as well as disease prevent

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals Book
Author : John Shi
Publisher : CRC Press
Release : 2015-10-28
ISBN : 1482240653
Language : En, Es, Fr & De

GET BOOK

Book Description :

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products. Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication. See What’s New in the Second Edition: Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components "Green" separation technologies updated with more information in industrial applications Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second edition of this groundbreaking resource is poised to do the same.

Functional Foods of the East

Functional Foods of the East Book
Author : John Shi,Chi-Tang Ho,Fereidoon Shahidi
Publisher : CRC Press
Release : 2010-10-21
ISBN : 9781420071931
Language : En, Es, Fr & De

GET BOOK

Book Description :

Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider foods that originate from all over upper and lower Asian as well as the Middle East.

Handbook of Fermented Functional Foods

Handbook of Fermented Functional Foods Book
Author : Edward R.(Ted) Farnworth
Publisher : Taylor & Francis
Release : 2008-05-28
ISBN : 1420053280
Language : En, Es, Fr & De

GET BOOK

Book Description :

For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbe

Seafoods

Seafoods Book
Author : Cesarettin Alasalvar,Tony Taylor
Publisher : Springer Science & Business Media
Release : 2013-03-09
ISBN : 3662098369
Language : En, Es, Fr & De

GET BOOK

Book Description :

Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals Book
Author : John Shi
Publisher : CRC Press
Release : 2006-08-24
ISBN : 9781420004076
Language : En, Es, Fr & De

GET BOOK

Book Description :

A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat

Seeds as Functional Foods and Nutraceuticals

Seeds as Functional Foods and Nutraceuticals Book
Author : Rosalva Mora-Escobedo,Jose de J. Berrios,Gustavo Fidel Gutierrez Lopez
Publisher : Nova Science Pub Incorporated
Release : 2014-01-01
ISBN : 9781628084894
Language : En, Es, Fr & De

GET BOOK

Book Description :

The attention and direction of food science has been shifting in recent years from food safety and food flavour research to functional foods and nutraceuticals -- foods that convey healthy and disease-prevention benefits to consumers that go way beyond their basic nutritional role. The purpose of this book is to bring together the latest information from fundamental and applied research on the role of seeds and their products as functional foods and nutraceuticals, and to discuss the benefits of consuming them. In this book you will find relevant information regarding the origin and taxonomy of seeds, global markets, physicochemical composition, and the effect of phytochemicals in seed components on chronic degenerative diseases, such as obesity, diabetes, cancer, cardiovascular disease, inflammation and arthritis. Given the importance and challenges derived from environmental concern, with regard to the effective utilisation of the residues of industrial by-products and agroindustrial wastes, this book also discusses the inclusion of seeds and certain fruit by-products in foods, as well as the presence of phytochemicals with potential medicinal benefits.

Recent Advances in Food and Flavor Chemistry

Recent Advances in Food and Flavor Chemistry Book
Author : Chi-Tang Ho,Cynthia Mussinan,Fereidoon Shahidi,Ellene Tratras Contis
Publisher : Royal Society of Chemistry
Release : 2010-04-21
ISBN : 1849731780
Language : En, Es, Fr & De

GET BOOK

Book Description :

This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field of flavor and food chemistry. The International Flavor Conferences have been held as a global forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years the conference stresses flavors as its main theme but also includes important topics in food chemistry (analytical methods, packaging storage) and production (safety, patents). Information gathered by researchers in food chemistry have found numerous practical applications for improving foods, and symposia such as this have a goal of transferring basic knowledge to finished products. Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods will be a useful reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science. This book covers several topical areas and includes: -A historical look at the use of isotopic analyses for flavour authentication -Computer-aided organic synthesis as a tool for generation of potentially new flavouring compounds from ascorbic acid -Butter flavors and microwave popcorn: A review of health issues and industry actions -The aroma of guavas - Key aroma compounds and influence of tissue disruption -Flavour release in lipid rich food matrices; in vitro and in vivo measurement using proton transfer reaction mass spectrometry -A study of the fate of aspartame and flavour molecules in chewing gum utilizing LC/MS/MS and GC/MS -Study on the interaction of selected phenolic acids with bovine serum albumin.

Wellness Foods

Wellness Foods Book
Author : Anonim
Publisher : Unknown
Release : 2007
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Wellness Foods book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

New Polymers for Encapsulation of Nutraceutical Compounds

New Polymers for Encapsulation of Nutraceutical Compounds Book
Author : Jorge Carlos Ruiz Ruiz,Maira Rubi Segura Campos
Publisher : John Wiley & Sons
Release : 2017-01-24
ISBN : 1119228794
Language : En, Es, Fr & De

GET BOOK

Book Description :

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.

Korean Functional Foods

Korean Functional Foods Book
Author : Kun-Young Park,Dae Young Kwon,Ki Won Lee,Sunmin Park
Publisher : CRC Press
Release : 2018-04-19
ISBN : 1498799663
Language : En, Es, Fr & De

GET BOOK

Book Description :

Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales.

Asian Functional Foods

Asian Functional Foods Book
Author : John Shi,Fereidoon Shahidi,Chi-Tang Ho
Publisher : CRC Press
Release : 2005-03-03
ISBN : 1420028111
Language : En, Es, Fr & De

GET BOOK

Book Description :

The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functional foods found in the traditional Asian diet, from fundamental concepts of biochemistry, nutrition, and physiology to food science and technology. The book covers a wide range of topics, beginning with an introduction to the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by the health benefits, mechanisms of antioxidant action, anticancer and antiaging properties, supported by clinical and epidemiological evidence. The chapter authors discuss processing technology and process systems, equipment, material preparation, food preparation, and quality control during processing. They explore stability, shelf life, and storage criteria for traditional functional food products, industrial production, home-made products, consumer and marketing issues, and social and economical impact. As Asian functional foods continue to gain popularity worldwide, a solid understanding of these functional foods will help food scientists take advantage of them to better maintain and promote health. Examining the scientific and social issues impacting their development, this book provides that understanding.