05371nam a22005295i 4500001001800000003000900018005001700027007001500044008004100059020003700100024003500137050001400172072001700186072002300203072001600226245013000242250001800372264007500390300006300465336002600528337002600554338003600580347002400616505181600640520170902456650002504165650002704190650001504217650003404232650002504266650002604291650002704317650002404344650002904368650002504397700008104422700007904503710003404582773002604616776003604642776003604678776003604714856004604750912001404796912001404810999001704824978-3-031-51808-9DE-He21320251030111740.0cr nn 008mamaa240323s2024    sz |    s    |||| 0|eng d  a97830315180899978-3-031-51808-97 a10.1007/978-3-031-51808-92doi 4aTX341-641 7aTDCT2bicssc 7aTEC0120002bisacsh 7aTDCT2thema10aFlavor-Associated Applications in Health and Wellness Food Productsh[electronic resource] /cedited by Xiaofen Du, Jun Yang.  a1st ed. 2024. 1aCham :bSpringer International Publishing :bImprint: Springer,c2024.  aX, 426 p. 27 illus., 23 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aI. 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.  aHealth 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 and sustainability are the major concerns for modern consumers. 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. To meet the growth of health and wellness food products in the market, new opportunities for flavor suppliers will include flavor raw materials and their applications in food products. Flavor-Associated Applications in Health and Wellness Food Products focuses on flavor and its application in health and wellness food products. The first section comprehensively covers the role of flavor in health and wellness products, while the second focuses on flavoring labels, ingredient suitability and safety with specific case studies. Further sections focus on sugar, fat, salt and alcohol reduction, flavor solutions for plant-based protein, flavor perception and direct health benefits. With no book on the current market focusing on health and wellness foods from a flavor perspective, this work is a valuable single source for product developers, manufacturers and researchers in need of a comprehensive summary of key recent developments regarding flavor-associated applications in health and wellness food products. . 0aFood science.965012 0aFoodxAnalysis.970753 0aChemistry. 0aFoodxSafety measures.96130914aFood Science.96501224aFood Analysis.97381724aFood Chemistry.97075424aFood Safety.96766024aFood Engineering.96961624aFood Studies.9676611 aDu, Xiaofen.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9738181 aYang, Jun.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9738192 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303151807208iPrinted edition:z978303151809608iPrinted edition:z978303151810240uhttps://doi.org/10.1007/978-3-031-51808-9  aZDB-2-SBL  aZDB-2-SXB  c58600d58600