Tea as a Food Ingredient

Properties, Processing, and Health Aspects
Herausgeber: Yin, Junfeng; Xu, Yongquan; Fu, Zhusheng

• Gebundenes Buch

Produktbeschreibung

Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea, and the latter chapters focus on introducing tea products into foods, which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties, bioactive components, and health benefits of tea-based foods Focuses on chemical properties of tea foods, processing technologies, functional food products, and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products, and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 398
• Erscheinungstermin: 29. Juli 2022
• Englisch
• Abmessung: 260mm x 183mm x 26mm
• Gewicht: 941g
• ISBN-13: 9780367685713
• ISBN-10: 036768571X
• Artikelnr.: 63328020

Inhaltsangabe

Introductory of basic chemistry and health effects of tea. Tea foods
productions, status, and future developments. Green tea catechins:
functionality, addition to food, and bioavailability. Antioxidant,
anti-inflammatory and , anti-obesity properties of tea foods. Japanese
green tea: processing, chemical properties, and health benefits.
Epigallocatechin-3-gallate: cardiometabolic benefits and metabolism. Tea
polyphenols for the prevention of influenza and the common cold.
Tea-derived polysaccharides: A promising natural product for health
benefits. Tea, Camellia sinensis in Africa. Black tea in chemoprevention of
cancer. Green and sustainable processing of tea constituents and
application. Green tea and telomere length regulation in health conditions.
Tea leaves as an ingredient of confectioners. Use of tea catechins in foods
as a functional ingredient. Processing technology to improve flavor and
quality stability of tea beverage. Tea seed oil with aesthetic benefits for
skin and hair. Tea flower and their health benefits. Protein and hydrolytic
peptides from tea. Bioavailability of Tea Polyphenols. Genetic
characterization of tea and its quality attributes.