{"product_id":"flavor-development-for-functional-foods-and-nutraceuticals-hardback","title":"Flavor Development for Functional Foods and Nutraceuticals - Hardback","description":"\u003cp\u003eIn a finished nutraceutical product, flavors play an integral role. \u003cb\u003e\u003ci\u003eFlavor Development for Functional Foods and Nutraceuticals\u003c\/i\u003e\u003c\/b\u003e 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. \u003c\/p\u003e\u003cp\u003eFeatures:\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eExplains how flavors play an integral role in a finished nutraceutical product\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eDescribes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eCovers flavor encapsulation techniques for thermal degradable food components\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eProvides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThis 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. \u003c\/p\u003e\u003cp\u003eAlso available in the \u003cb\u003eNutraceuticals: Basic Research\/Clinical Applications Series:\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFlavors for Nutraceuticals and Functional Foods, edited by\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003eM. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1)\u003c\/p\u003e\u003cp\u003eAntioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by\u003cb\u003e \u003c\/b\u003eChuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6)\u003c\/p\u003e\u003cp\u003eFood By-product Based Functional Food Powders, edited by Özlem Tokuşoğlu (ISBN 978-1-4822-2437-5)\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45575242055918,"sku":"9781138599543","price":302.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/9612\/7726\/files\/9781138599543.jpg?v=1720946643","url":"https:\/\/bookland.com.au\/products\/flavor-development-for-functional-foods-and-nutraceuticals-hardback","provider":"Book Land AU","version":"1.0","type":"link"}