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Keva - Blog

Having a 'taste for life' is about knowing its various flavours

  • Topics
    • Flavour Trends and Innovations
    • Flavours and Food Safety
    • Flavours and Food Technology
    • Science of Taste and Aroma
  • Authors
    • Azza Naik
    • Dr. Uday Annapure
    • Harshali Patil
    • Peter Appleton
    • Prasad Gaikwad
    • Prashant Lungade
    • R. D. Shenoy
    • Ummeayman Rangwala

Prasad Gaikwad

Prasad Gaikwad is a B. Tech in Food technology and M. Tech in Perfumery & Flavour Technology (ICT, Mumbai). He has worked as an intern with Keva Flavours in technical department.

  • Effect of Carbohydrates on Flavor Perception

    Effect of Carbohydrates on Flavor Perception

    By Prasad Gaikwad

    October 25, 2020

    flavour & taste, flavour release, flavour stability, taste & aroma, taste perception

    Among the three macro-nutrients of the food matrix, carbohydrate provides energy to our body. Chemically they are made of carbon, hydrogen and oxygen. Saccharides are the basic building blocks of carbohydrates. Based on molecular weight, carbohydrates can be classified into four categories. Monosaccharides like Glucose, Fructose, Galactose etc. Disaccharides like Sucrose or Lactose Oligonucleotides like Raffinose Polysaccharides like Starch, Cellulose, […]

    Read more
  • Sensory Attributes of Fats

    Sensory Attributes of Fats

    By Prasad Gaikwad

    September 26, 2020

    flavour & taste, flavour release, flavour stability, food matrix, taste & aroma, taste perception

    Among the three essential needs of human beings, food stands ahead of cloth and shelter. Food is vital for providing nutrition to our body. The macro-nutrients of food-matrix, like protein, fat, and carbohydrate, performs critical body functions. In our daily diet, fat is a chief source of energy by providing nine calories per gram. Fat is naturally occurring triglycerides whose […]

    Read more
  • Flavour and Protein Interaction

    Flavour and Protein interaction

    By Prasad Gaikwad

    August 26, 2020

    flavour & taste, flavour release, flavour stability, food matrix, taste & aroma, taste perception

    When we talk about any food product’s food matrix, we refer to the nutrient and non-nutrients components and their relationships. Carbohydrate, protein, fat, vitamin, mineral, flavour etc., are some of its parts that arise in our mind. Among them, protein is one of the significant component having a prominent role in the food matrix. And this protein is considered an […]

    Read more
  • Caramelization Reaction in Browning

    Caramelization Reaction in Browning

    By Prasad Gaikwad

    November 28, 2019

    flavour & taste, flavour interactions, taste & aroma, taste perception

    Have you ever wondered how sugar turns into delicious caramel when heated? Have you ever noticed how the crust of bread turns brown when baked? Have you ever thought how white potato turns brown when fried? The reason behind this magic is a browning reaction or, Maillard reaction. Browning reactions are very well known for the development of the brown […]

    Read more
  • Process Flavours

    Process Flavours

    By Prasad Gaikwad

    November 22, 2019

    flavour & taste, flavour interactions, flavour release, taste & aroma, taste perception

    It is said that the sense of smell is the earliest identified sense of human being in history. When compared to the sense of other animals, the human is far more developed. This sense can help us to distinguish between various flavours and their combinations. A flavour is a substance which is a combination of certain aroma chemicals giving characteristic identity […]

    Read more
  • Topics
  • Authors
  • Flavour Trends and Innovations
  • Flavours and Food Safety
  • Flavours and Food Technology
  • Science of Taste and Aroma
  • Azza Naik
  • Dr. Uday Annapure
  • Harshali Patil
  • Peter Appleton
  • Prasad Gaikwad
  • Prashant Lungade
  • R. D. Shenoy
  • Ummeayman Rangwala
  • Pinned
  • Recent
  • Flavours in Vegan Foods
    Flavours in Vegan Foods

    17 Sep 2021

  • Sensory Evaluation of Food Products
    Sensory Evaluation of Food Products

    20 Aug 2021

  • Effect of Carbohydrates on Flavor Perception
    Effect of Carbohydrates on Flavor Perception

    25 Oct 2020

  • Sensory Attributes of Fats
    Sensory Attributes of Fats

    26 Sep 2020

  • Flavour and Protein Interaction
    Flavour and Protein interaction

    26 Aug 2020

  • Flavours in Vegan Foods
    Flavours in Vegan Foods

    17 Sep 2021

  • Sensory Evaluation of Food Products
    Sensory Evaluation of Food Products

    20 Aug 2021

  • Effect of Carbohydrates on Flavor Perception
    Effect of Carbohydrates on Flavor Perception

    25 Oct 2020

  • Sensory Attributes of Fats
    Sensory Attributes of Fats

    26 Sep 2020

  • Flavour and Protein Interaction
    Flavour and Protein interaction

    26 Aug 2020

Tags

  • bakery
  • beverage industry
  • bitter masking
  • confectionery
  • dairy alternatives
  • flavour & package interactions
  • flavour & taste
  • flavour encapsulation
  • flavour granulation
  • flavour industry
  • flavour interactions
  • flavour release
  • flavour stability
  • flavouring legislation
  • food matrix
  • food regulations
  • food safety
  • functional food
  • halal flavour
  • health & nutrition
  • kosher flavour
  • oral care
  • power food
  • savoury
  • snacks industry
  • Sweet Goods
  • taste & aroma
  • taste perception
  • tea industry

Blog Archive

  • 2021

    • September (1)

      • Flavours in Vegan Foods
    • August (1)

      • Sensory Evaluation of Food Products
  • 2020

    • October (1)

      • Effect of Carbohydrates on Flavor Perception
    • September (1)

      • Sensory Attributes of Fats
    • August (1)

      • Flavour and Protein interaction
    • March (2)

      • How some Flavours can easily connect with your mood
      • Flavour concepts that continue to stay relevant even today
    • February (2)

      • Off-taste Masking through Flavourings
      • Confectionery as a category and Indian Market
    • January (3)

      • Sugar Reduction with Flavours
      • Sodium Reduction with Flavours
      • Clean Label and the role of Flavours
  • 2019

    • November (2)

      • Caramelization Reaction in Browning
      • Process Flavours
    • October (1)

      • Flavours for Oral Care
    • July (1)

      • Flavoured Water – an Emerging Concept
    • May (1)

      • Flavour Influences Selection of Healthier Option
    • March (2)

      • Emerging Flavour Trends – Natural & Newness
      • Flavourings in Baked Goods
    • February (2)

      • FEMA GRAS Compliant Substances for Flavours
      • Applications of Flavours and Food Regulations
    • January (1)

      • The rise of Dairy Alternatives
  • 2018

    • December (2)

      • Different Types of Tea Flavours
      • Snacking Indulgence with Health Benefits
    • September (1)

      • Flavouring Legislation and Food Safety
    • July (1)

      • Technology to increase shelf life of flavours
    • May (1)

      • Flavours & Masking Agents in Sports Nutrition
    • April (2)

      • Flavours for reduced fat products
      • Lipid oxidation in food
    • March (2)

      • Flavour retention during extrusion process
      • Flavour Scalping
    • February (2)

      • Powder Flavours
      • Flavor release and perception in mouth
    • January (2)

      • Flavour and sensory perception
      • Flavours in functional food
  • 2017

    • December (2)

      • ‘Halal’ and ‘Kosher’ in flavour industry
      • Control release of flavour
    • November (2)

      • Factors affecting flavour stability
      • Flavour retention in the food matrix
    • October (2)

      • Flavours in health and nutrition
      • Difference between taste and flavour

Disclaimer

The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.

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