Flavor Engineering

Biochemical integration of taste, innovation, and nutritional enhancement

Inbunden, Engelska, 2026

AvGaurav Sanghvi,Ashok Kumar Bishoyi,Nisheeth Desai,Nitin Kumar Singh

2 019 kr

Kommande

Flavour Engineering: Biochemistry of Taste, Innovation, and Nutritional Enhancement presents a comprehensive exploration of the science and technology shaping the future of food flavor and nutrition. This edited volume brings together global expertise to examine the biochemical foundations of taste perception, emerging strategies in flavor design, and innovative approaches for developing healthier and more appealing food products.The book highlights recent advances in taste receptor biology, flavor modulation, clean-label ingredients, sustainable flavor production, and nutritionally enhanced formulations. It further explores the integration of flavor engineering with personalized nutrition, functional foods, and consumer-driven product innovation in response to evolving health and sustainability demands.Bridging fundamental science with industrial application, the chapters provide valuable insights into how flavor can be optimized without compromising nutritional quality, safety, or sensory acceptance. The book also addresses current challenges and future opportunities in the development of next-generation food systems that align with global trends in health, wellness, and environmental responsibility.Written by internationally recognized researchers and experts from diverse scientific backgrounds, this book serves as an essential resource for food scientists, flavor chemists, nutritionists, researchers, academicians, and professionals working in the food and health sectors.

Produktinformation

Utgivningsdatum2026-11-27
Mått178 x 254 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor328
FörlagTaylor & Francis Ltd
ISBN9781041118428

Tillhör följande kategorier

Folkhälsa och hälsopedagogik inom Medicin
Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Gaurav Sanghvi is associated with the Department of Microbiology at Marwadi University. His research interests include microbiology, functional foods, food safety, probiotics, and emerging approaches in health and nutrition sciences.Ashok Kumar Bishoyi is an Associate Professor at Marwadi University with expertise in microbial & healthcare biotechnology, genomics & metabolomics, biodiversity & conservation, and functional food research for health. Nisheeth Desai is an eminent expert in medicinal, synthetic, and computational chemistry, specializing in antimicrobial, antitubercular, anticancer, and anti-HIV research. He has guided 50 Ph.D. scholars and published over 175 research papers. His work has earned 5,274 citations, with an h-index of 40 and an i10-index of 131.Nitin Kumar Singh is Associate Professor in Chemical Engineering with expertise in environmental engineering, wastewater treatment, and sustainable technologies. He is actively involved in research, academic administration, project development, and interdisciplinary collaborations focused on environmental sustainability and innovation.

Chapter 1. Unlocking Taste and Innovation through the Science of Flavor Development in Cooking. Chapter 2. The Role of Fermentation and Microbial Processes in Flavor Development and Innovation. Chapter 3. Marine Algae as a Powerful Source of Natural Flavors. Chapter 4. Engineering Plant-Derived Flavors: From Extraction to Functional Formulation. Chapter 5. Biotechnological and Processing Approaches for Plant-Derived Flavour Development in Foods. Chapter 6. Flavour: The Neurocognitive Architecture of Multimodal Food Perception. Chapter 7. Flavour Engineering Trends, Challenges, and Future Perspectives in Flavour Biochemistry. Chapter 8. Marine Microbes: A Potential Mine for New Flavor Compounds. Chapter 9. AI and Innovative Technologies in Flavor Design. Chapter 10. Modern Approaches to Flavor Recovery and Utilization in Sustainable Food Systems. Chapter 11. Microbial Ecology and Metabolic Pathways in Flavor Formation of Fermented Foods. Chapter 12. Natural and Plant Based Formulation for Innovative Flavour Development.