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Papers by Milda Embuscado
Leafy medicinal herbs: botany, chemistry, postharvest technology and uses
Encyclopedia of Food Chemistry, 2019
capsulators to protect and preserve flavors and bioactives that no other biomolecules and other s... more capsulators to protect and preserve flavors and bioactives that no other biomolecules and other substances are able to do. It is the goal of this book to provide fundamental, practical information about carbohydrates and their utilization as texturizing systems in foods and as delivery matrices for flavors and bioactives. Both substances are very important: the first for food product desirability, quality, and acceptability, and the second for health and wellness, which has become the focus of consumers for the past 10 years. This book brings together carbohydrate experts in the fields of carbohydrate chemistry, starch and polysaccharide rheology, flavor and bioactive encapsulation and delivery systems. This book starts with a chapter on essentials of carbohydrate chemistry written by a world renowned professor and carbohydrate chemist to provide the reader the necessary background on carbohydrates and/or review materials on carbohydrates so it will not be necessary for the reader to consult another book on the subject while reading the other chapters. The next two chapters are on texturizing systems using starches and polysaccharide gums, written by two experts in the field who have more than 35 years of combined experience with these groups of versatile food ingredients. The next chapter on flavor delivery systems is written by a professor whose expertise in this area has made his name synonymous with flavor encapsulation. He is the most well-published professor in this area, not only in the United States but also throughout the world. The last three chapters deal with delivery systems for bioactives, processing methods used in encapsulation and emulsion technologies, and analytical methods. We hope these chapters will provide ideas in assessing carbohydrates and polysaccharides that will be useful in correlating structure with function, and help readers design their own processes and set up their own analytical tools for the evaluation of encapsulated products and emulsions. This book is intended to provide a central source of theoretical information and practical knowledge both for the novice and those already working in these areas. Each chapter has been developed in a comprehensive manner, so that each can stand on its own. Due to the scope and nature of each chapter, overlap of some topics cannot be avoided. These overlaps are necessary so that each chapter stands on its own. I sincerely and greatly appreciate the work of the professors, researchers/scientists, and investigators who have worked very hard to understand the topics covered in this book and who shared their knowledge and findings with the rest of the world. They continue to work passionately on these areas to keep the interests and advancement of science xi in these fields alive and strong. Special thanks also goes to DEStech Publications, Inc. and their staff, especially to Dr. Joseph L. Eckenrode, Editorial Director, for his encouragement, patience and wholehearted support of this book project. Special thanks to Saulo Embuscado for preparing some excellent figures in this book.
Journal of Food Bioactives, 2019
Culinary spices and herbs have been used in food and beverages to enhance aroma, flavor, and colo... more Culinary spices and herbs have been used in food and beverages to enhance aroma, flavor, and color. They are rich in phytochemicals that provide significant antioxidant and anti-inflammatory effects. There is growing interest in identifying compounds from spices and herbs responsible for modulating oxidative and inflammatory stress to prevent diet-related diseases. This contribution will provide an overview of culinary spices and herbs, their classification, their sources or origins and more importantly, their chemical composition, antioxidant activity and their impacts on human health based on important and recent studies.
Journal of AOAC INTERNATIONAL, 2016
Optimising Sweet Taste in Foods, 2006
Journal of Functional Foods, 2015
Handbook of Antioxidants for Food Preservation, 2015
Abstract Among the richest sources of antioxidants are the spices and herbs. Spices and herbs hav... more Abstract Among the richest sources of antioxidants are the spices and herbs. Spices and herbs have been used for flavor, color, aroma, and preservation of foods and beverages for several hundred years. The antioxidants in spices and herbs are very effective because they possess excellent antioxidant activity (e.g., they contain flavonoids, terpenoids, lignans, sulfides, polyphenolics, carotenoids, coumarins, saponins, plant sterols, curcumins, and phthalides). These substances have been used as antioxidants in the form of ground spices/herbs, extracts, emulsions, or encapsulated form. Aside from their efficacy, spices and herbs are classified as “all natural” or from “natural sources,” an attractive characteristic for consumers. Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavors and off-odors as well as unhealthy compounds (Decker, Elias, & McClements, 2010). Synthetic antioxidants such as butylated hydroxytoluene and butylated hydroxyanisole have been used widely for many years to retard lipid oxidation, but there has been increasing concern about the safety of synthetic antioxidants (Shahidi & Zhong, 2010). This chapter discusses the different classifications of spices and herbs, lipid oxidation in foods, the antioxidants that can be derived from spices and herbs, and the different forms of spice/herb antioxidants. It also discusses the efficacy of antioxidants in foods. Finally, the future of spices and herbs as effective antioxidants and future trends are summarized.
Optimising Sweet Taste in Foods, 2006
Optimizing sweet taste in foods, 2006
Hydrocolloids in Food Processing, 2011
... Source: Avebe/Farbest (New Jersey). Avebe is the exclusive manufacturer of waxy potato starch... more ... Source: Avebe/Farbest (New Jersey). Avebe is the exclusive manufacturer of waxy potato starch. ... Spray drying of flavor emulsions is one of the most common techniques used to manufactureencapsulated flavors. It is an effective method of stabilizing and protecting flavors. ...
Leafy medicinal herbs: botany, chemistry, postharvest technology and uses
Encyclopedia of Food Chemistry, 2019
capsulators to protect and preserve flavors and bioactives that no other biomolecules and other s... more capsulators to protect and preserve flavors and bioactives that no other biomolecules and other substances are able to do. It is the goal of this book to provide fundamental, practical information about carbohydrates and their utilization as texturizing systems in foods and as delivery matrices for flavors and bioactives. Both substances are very important: the first for food product desirability, quality, and acceptability, and the second for health and wellness, which has become the focus of consumers for the past 10 years. This book brings together carbohydrate experts in the fields of carbohydrate chemistry, starch and polysaccharide rheology, flavor and bioactive encapsulation and delivery systems. This book starts with a chapter on essentials of carbohydrate chemistry written by a world renowned professor and carbohydrate chemist to provide the reader the necessary background on carbohydrates and/or review materials on carbohydrates so it will not be necessary for the reader to consult another book on the subject while reading the other chapters. The next two chapters are on texturizing systems using starches and polysaccharide gums, written by two experts in the field who have more than 35 years of combined experience with these groups of versatile food ingredients. The next chapter on flavor delivery systems is written by a professor whose expertise in this area has made his name synonymous with flavor encapsulation. He is the most well-published professor in this area, not only in the United States but also throughout the world. The last three chapters deal with delivery systems for bioactives, processing methods used in encapsulation and emulsion technologies, and analytical methods. We hope these chapters will provide ideas in assessing carbohydrates and polysaccharides that will be useful in correlating structure with function, and help readers design their own processes and set up their own analytical tools for the evaluation of encapsulated products and emulsions. This book is intended to provide a central source of theoretical information and practical knowledge both for the novice and those already working in these areas. Each chapter has been developed in a comprehensive manner, so that each can stand on its own. Due to the scope and nature of each chapter, overlap of some topics cannot be avoided. These overlaps are necessary so that each chapter stands on its own. I sincerely and greatly appreciate the work of the professors, researchers/scientists, and investigators who have worked very hard to understand the topics covered in this book and who shared their knowledge and findings with the rest of the world. They continue to work passionately on these areas to keep the interests and advancement of science xi in these fields alive and strong. Special thanks also goes to DEStech Publications, Inc. and their staff, especially to Dr. Joseph L. Eckenrode, Editorial Director, for his encouragement, patience and wholehearted support of this book project. Special thanks to Saulo Embuscado for preparing some excellent figures in this book.
Journal of Food Bioactives, 2019
Culinary spices and herbs have been used in food and beverages to enhance aroma, flavor, and colo... more Culinary spices and herbs have been used in food and beverages to enhance aroma, flavor, and color. They are rich in phytochemicals that provide significant antioxidant and anti-inflammatory effects. There is growing interest in identifying compounds from spices and herbs responsible for modulating oxidative and inflammatory stress to prevent diet-related diseases. This contribution will provide an overview of culinary spices and herbs, their classification, their sources or origins and more importantly, their chemical composition, antioxidant activity and their impacts on human health based on important and recent studies.
Journal of AOAC INTERNATIONAL, 2016
Optimising Sweet Taste in Foods, 2006
Journal of Functional Foods, 2015
Handbook of Antioxidants for Food Preservation, 2015
Abstract Among the richest sources of antioxidants are the spices and herbs. Spices and herbs hav... more Abstract Among the richest sources of antioxidants are the spices and herbs. Spices and herbs have been used for flavor, color, aroma, and preservation of foods and beverages for several hundred years. The antioxidants in spices and herbs are very effective because they possess excellent antioxidant activity (e.g., they contain flavonoids, terpenoids, lignans, sulfides, polyphenolics, carotenoids, coumarins, saponins, plant sterols, curcumins, and phthalides). These substances have been used as antioxidants in the form of ground spices/herbs, extracts, emulsions, or encapsulated form. Aside from their efficacy, spices and herbs are classified as “all natural” or from “natural sources,” an attractive characteristic for consumers. Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavors and off-odors as well as unhealthy compounds (Decker, Elias, & McClements, 2010). Synthetic antioxidants such as butylated hydroxytoluene and butylated hydroxyanisole have been used widely for many years to retard lipid oxidation, but there has been increasing concern about the safety of synthetic antioxidants (Shahidi & Zhong, 2010). This chapter discusses the different classifications of spices and herbs, lipid oxidation in foods, the antioxidants that can be derived from spices and herbs, and the different forms of spice/herb antioxidants. It also discusses the efficacy of antioxidants in foods. Finally, the future of spices and herbs as effective antioxidants and future trends are summarized.
Optimising Sweet Taste in Foods, 2006
Optimizing sweet taste in foods, 2006
Hydrocolloids in Food Processing, 2011
... Source: Avebe/Farbest (New Jersey). Avebe is the exclusive manufacturer of waxy potato starch... more ... Source: Avebe/Farbest (New Jersey). Avebe is the exclusive manufacturer of waxy potato starch. ... Spray drying of flavor emulsions is one of the most common techniques used to manufactureencapsulated flavors. It is an effective method of stabilizing and protecting flavors. ...