Tea as a Food Ingredient

Properties, Processing, and Health Aspects

Junfeng Yin, Zhusheng Fu, Yongquan Xu, Junfeng Yin, Zhusheng Fu, Yongquan Xu

• Publisher: CRC Press
• Year: 2022
• Print ISBN: 9780367685713
• eBook ISBN: 9781000600599
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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.

Table of contents

• Cover
• Half Title
• Series Page
• Title Page
• Copyright Page
• Table of Contents
• Editors
• Contributors
• Series Preface
• Preface
• Chapter 1 Introductory of Basic Chemistry and Health Effects of Tea
• Chapter 2 Tea Food Productions: Status and Future Developments
• Chapter 3 Green Tea Catechins: Functionality, Addition to Food, and Bioavailability
• Chapter 4 Antioxidant, Anti-inflammatory and Anti-obesity Properties of Tea Foods
• Chapter 5 Japanese Green Tea: Processing, Chemical Properties, and Health Benefits
• Chapter 6 Epigallocatechin-3-Gallate: Cardiometabolic Benefits and Metabolism
• Chapter 7 Tea Polyphenols for the Prevention of Influenza and the Common Cold
• Chapter 8 Tea-Derived Polysaccharides: A Promising Natural Product for Health Benefits
• Chapter 9 Tea, Camellia sinensis in Africa
• Chapter 10 Black Tea in Chemoprevention of Cancer
• Chapter 11 Green and Sustainable Processing of Tea Constituents and Applications
• Chapter 12 Green Tea and Telomere Length Regulation in Health Conditions
• Chapter 13 Tea Leaves as an Ingredient of Confectionery
• Chapter 14 Use of Tea Catechins in Foods as a Functional Ingredient
• Chapter 15 Processing Technology to Improve the Flavor and Quality Stability of Tea Beverages
• Chapter 16 Tea Seed Oil with Aesthetic Benefits for Skin and Hair
• Chapter 17 Tea Flowers and Their Health Benefits
• Chapter 18 Protein and Hydrolytic Peptides from Tea
• Chapter 19 Bioavailability of Tea Polyphenols
• Chapter 20 Genetic Characterization of Tea and Its Quality Attributes
• Index