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Flavors for nutraceutical and functional foods /
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 na...
| Daljnji autori: | |
|---|---|
| Format: | Printed Book |
| Jezik: | English |
| Serija: | Nutraceuticals : basic research/clinical applications
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| Teme: |
| LEADER | 02342cam a2200253 i 4500 | ||
|---|---|---|---|
| 008 | 180316t20192019flua b 000 0 eng | ||
| 999 | |c 344150 |d 344150 | ||
| 010 | |a 2018004874 | ||
| 020 | |a 9781138064171 (hardback : alk. paper) | ||
| 020 | |a 1138064173 (hardback : alk. paper) | ||
| 042 | |a pcc | ||
| 082 | 0 | 0 | |a 613.2 |2 23 |
| 245 | 0 | 0 | |a Flavors for nutraceutical and functional foods / |c edited by M. Selvamuthukumaran, Yashwant V. Pathak. |
| 300 | |a xix, 329 pages : |b illustrations ; |c 24 cm. | ||
| 490 | 0 | |a Nutraceuticals : basic research/clinical applications | |
| 504 | |a Includes bibliographical references. | ||
| 520 | |a 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. |b 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. | ||
| 650 | 0 | |a Functional foods |x Sensory evaluation. | |
| 650 | 0 | |a Flavor. | |
| 700 | 1 | |a Selvamuthukumaran, M., |e editor. | |
| 942 | |c BK | ||
| 906 | |a 7 |b cbc |c orignew |d 1 |e ecip |f 20 |g y-gencatlg | ||
| 955 | |b rl12 2018-03-16 |i rl12 2018-03-16 |a rl12 2018-03-29 to Dewey |a xn11 2018-11-21 1 copy rec'd., to CIP ver. | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |6 613_200000000000000_FLA |7 0 |9 395693 |a BIO |b BIO |c ST1 |d 2019-10-23 |e The Bookshop, Publication dividion, University of Calicut |g 9551.92 |i 2345 |l 0 |o 613.2 FLA |p BIO2345 |r 2019-10-23 |v 12908.00 |y BK |k Pound 140.00 | ||