Tea as a Food Ingredient - Properties, Processing, and Health Aspects

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.

List of contents

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.

Summary

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.

Product details

• Assisted by: Zhusheng Fu (Editor), Yongquan Xu (Editor), Junfeng Yin (Editor)
• Publisher: Taylor and Francis
• Languages: English
• Product format: Paperback / Softback
• Released: 07.10.2024
• EAN: 9781032282152
• ISBN: 978-1-032-28215-2
• No. of pages: 380
• Weight: 700 g
• Illustrations: schwarz-weiss Illustrationen, farbige Illustrationen, Raster, farbig, Zeichnungen, schwarz-weiss, Zeichnungen, farbig, Tabellen, schwarz-weiss
• Series: Functional Foods and Nutraceuticals
• Subjects: Guides > Food & drink; Social sciences, law, business > Business > Individual industrial sectors, branches; COOKING / General, Cookery / food & drink etc, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Cookery / food and drink / food writing