Tea as a Food Ingredient
Properties, Processing, and Health Aspects
Junfeng Yin, Zhusheng Fu, Yongquan Xu, Junfeng Yin, Zhusheng Fu, Yongquan Xu
- 380 Seiten
- English
- ePUB (handyfreundlich)
- Über iOS und Android verfügbar
Tea as a Food Ingredient
Properties, Processing, and Health Aspects
Junfeng Yin, Zhusheng Fu, Yongquan Xu, Junfeng Yin, Zhusheng Fu, Yongquan Xu
Über dieses Buch
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.