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Flavor-Associated Applications in Health and Wellness Food Products

Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate. Transparency of the supply chain, traceability of the ingredients and processing methods a...

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Bibliographic Details
Other Authors: Du, Xiaofen (Editor), Yang, Jun (Editor)
Format: eBook
Language:English
Published: Cham Springer International Publishing 2024, 2024
Edition:1st ed. 2024
Subjects:
Food Studies
Food / Safety Measures
Food Science
Food Chemistry
Chemistry
Food / Analysis
Food Engineering
Food Analysis
Food Safety
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Table of Contents:
  • 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

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