Name: Tea as a Food Ingredient: Properties, Processing, and Health Aspects (Functional Foods and Nutraceuticals) (en Inglés)
Price: 1592.09 MXN
Availability: InStock
Author: Yin Junfeng,Fu Zhusheng,Xu Yongquan
ISBN: 9781032282152

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

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

Formato

Libro Físico

Editorial

Crc Press

Autor

Yin Junfeng,Fu Zhusheng,Xu Yongquan

Idioma

Inglés

N° páginas

380

Encuadernación

Tapa Blanda

ISBN13

9781032282152

N° edición

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

Yin Junfeng,Fu Zhusheng,Xu Yongquan (Autor) · Crc Press · Tapa Blanda

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Reseña del libro "Tea as a Food Ingredient: Properties, Processing, and Health Aspects (Functional Foods and Nutraceuticals) (en Inglés)"

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.

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Tea as a Food Ingredient: Properties, Processing, and Health Aspects (Functional Foods and Nutraceuticals) (en Inglés) - Yin Junfeng,Fu Zhusheng,Xu Yongquan

Reseña del libro "Tea as a Food Ingredient: Properties, Processing, and Health Aspects (Functional Foods and Nutraceuticals) (en Inglés)"

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