Tea as a Food Ingredient (eBook, PDF)

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

• Format: PDF

Produktbeschreibung

This book provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredients to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology and health benefits.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 396
• Erscheinungstermin: 29. Juli 2022
• Englisch
• ISBN-13: 9781000600551
• Artikelnr.: 64177216

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.