Flavor-Associated Applications in Health and Wellness Food Products

Häftad, Engelska, 2025

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Beskrivning

Incorporating new ingredients with traditional products is an important strategy for the food industry to reformulate healthier and value-added foods, with the heart of health and wellness food products being flavoring ingredients, which deliver food and drink formats tasting just like the beloved original food products.

Produktinformation

Utgivningsdatum:2025-03-24
Mått:155 x 235 x 24 mm
Vikt:657 g
Format:Häftad
Språk:Engelska
Antal sidor:426
Förlag:Springer International Publishing AG
ISBN:9783031518102

Utforska kategorier

Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Xiaofen Du, PhD. is an Associate Professor of Flavor Chemistry in Nutrition and Food Sciences at Texas Woman’s University in Denton, TexasJun Yang, M.S., PhD, is a Senior Principal Scientist at Measurement Sciences, PepsiCo R&D, Plano, Texas

Innehållsförteckning

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.