Tea as a Food Ingredient: Properties, Processing, and Health Aspects (Functional Foods and Nutraceuticals)

ISBN 10: 1032282150 / ISBN 13: 9781032282152

Published by CRC Press, 2024

About this Item

Very good condition, shows some use, clean inside and out, no writing or highlighting marks on any pages.

Seller Inventory # ABE-1777329231726

Bibliographic Details

• Title: Tea as a Food Ingredient: Properties, Processing, and Health Aspects (Functional Foods and Nutraceuticals)
• Publisher: CRC Press
• Publication Date: 2024
• Language: English
• ISBN 10: 1032282150
• ISBN 13: 9781032282152
• Binding: Soft cover
• Edition: 1st Edition
• Condition: Very Good
• Dimensions: 2.08W x 17.78H x 25.4D centimeters 2.08 centimeters width by 17.78 centimeters height by 25.4 centimeters depth
• Weight: 700 grams

About this title

Synopsis

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.