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Flavor-Associated Applications in Health and Wellness Food Products

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

24.03.2024

Abbildungen

X, 27 illus., 23 illus. in color., schwarz-weiss Illustrationen, farbige Illustrationen

Herausgeber

Xiaofen Du + weitere

Verlag

Springer

Seitenzahl

426

Maße (L/B/H)

24,1/16/2,9 cm

Gewicht

760 g

Auflage

2024

Sprache

Englisch

ISBN

978-3-031-51807-2

Beschreibung

Portrait

Xiaofen Du, PhD. is an Associate Professor of Flavor Chemistry in Nutrition and Food Sciences at Texas Woman’s University in Denton, Texas

Jun Yang, M.S., PhD, is a Senior Principal Scientist at Measurement Sciences, PepsiCo R&D, Plano, Texas

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

24.03.2024

Abbildungen

X, 27 illus., 23 illus. in color., schwarz-weiss Illustrationen, farbige Illustrationen

Herausgeber

Verlag

Springer

Seitenzahl

426

Maße (L/B/H)

24,1/16/2,9 cm

Gewicht

760 g

Auflage

2024

Sprache

Englisch

ISBN

978-3-031-51807-2

Herstelleradresse

Springer-Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE

Email: ProductSafety@springernature.com

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  • Produktbild: Flavor-Associated Applications in Health and Wellness Food Products
  • Produktbild: Flavor-Associated Applications in Health and Wellness Food Products
  • I. Health and Wellness Food Products: An Overview and Analysis.- Chapter 1. Health and wellness food products: consumer needs, food industry, and trend.- Chapter 2. Role of flavor (aroma, taste, and mouthfeel) in health and wellness food products.- Chapter 3. Role of sensory analysis in health and wellness food products.- Chapter 4. Health-related flavor ingredient instrumental analysis.- II. Health and Wellness Food Products: Flavor Ingredient Sustainability, Labels, and Safety.- Chapter 5. Flavor labels in health and wellness food products: natural flavor and clean label.- Chapter 6. Flavor sustainability and new technology (biotechnology).- Chapter 7. Natural citrus flavor and sustainability.- Chapter 8. Flavor safety and natural flavor manufacturing.- III. Flavor Application in Products Reduced in Sugar, Fat, Salt, and Alcohol.- Chapter 9. Sugar reduction: product challenges, approaches, and application of flavors.-  Chapter 10. Fat reduction: product challenges, approaches, and application of flavors.- Chapter 11. Salt reduction: product challenges, approaches, and application of flavors.- Chapter 12. Alcohol reduction: product challenges, approaches, and application of flavors.- IV. Flavor Application in Food Products Substituted with  Plant-Based Protein.- Chapter 13. Plant-based protein ingredient progress and issues.- Chapter 14. Technology used for texture improvement of plant-based protein.- Chapter 15. Plant-based protein flavor mask and enhancers.- V. Flavor Perception and Direct Health Benefits.- Chapter 16. Flavor perception: sensory drivers of emotions and their health benefits.- Chapter 17. Satiety sensations used in product design and related health benefits.- Chapter 18. Refreshing perception of food and beverages and related health benefits.