Flavors for Nutraceutical and Functional Foods

In nutraceuticals, the success of a product depends not only on its nutraceutical value, but also on its palatability. In the finished nutraceutical product, flavors play an integral role. This book describes the extraction techniques used for manufacturing flavors from natural raw materials. The book deals with the recent strategy used for enhancing the palatability of food, beverage and health products by masking undesirable off notes commonly associated with sweetners, caffeine, alcohol, vitamins and minerals, nutraceutical and functional ingredients. It also describes various chemical structure and biology of bitter components such as flavonoids, phenols, tannins, and caffeine.

M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.

Yashwant Pathak, PhD, is currently the associate dean for faculty affairs at the newly launched College of Pharmacy, University of South Florida, Tampa, Florida. Pathak earned his MS and PhD degrees in pharmaceutical technology from Nagpur University, Nagpur, India, and EMBA and MS degrees in conflict management from Sullivan University, Louisville, Kentucky. With extensive experience in academia and indus?try, Pathak has over 120 publications, research papers, abstracts, book chapters, and reviews to his credit. He has presented over 150 presenta?tions, posters, and lectures worldwide in the field of pharmaceuticals, drug delivery systems, and other related topics.