Flavors for Nutraceutical and Functional Foods
Nonfiction, Science & Nature, Technology, Food Industry & Science
| Author: | ISBN: | 9781351662819 | |
| Publisher: | CRC Press | Publication: | August 6, 2018 |
| Imprint: | CRC Press | Language: | English |
| Author: | |
| ISBN: | 9781351662819 |
| Publisher: | CRC Press |
| Publication: | August 6, 2018 |
| Imprint: | CRC Press |
| Language: | English |
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.
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.
