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فهرست مطالب: Editors.......................viiContributors ......................ix Series Preface................. xiii Preface.......................xv Chapter 1 Introductory of Basic Chemistry and Health Effects of Tea.....1 Liang Zhang, Yijun Wang, and Xiaochun Wan Chapter 2 Tea Food Productions: Status and Future Developments........ 15 Junfeng Yin, Ying Gao, Ruyi Li, Yuwan Wang, Zhihui Feng, Meiqin Li, and Zhusheng Fu Chapter 3 Green Tea Catechins: Functionality, Addition to Food, and Bioavailability ...... 33 Ali Rashidinejad Chapter 4 Antioxidant, Anti-infammatory and Anti-obesity Properties of Tea Foods ...... 71 Yijun Wang and Xiaochun Wan Chapter 5 Japanese Green Tea: Processing, Chemical Properties, and Health Benefts ..... 81 Shoji Koide and Ken-ichi Kimura Chapter 6 Epigallocatechin-3-Gallate: Cardiometabolic Benefts and Metabolism... 101 Joanna K. Hodges and Richard S. Bruno Chapter 7 Tea Polyphenols for the Prevention of Infuenza and the Common Cold .. 127 Takeichiro Tominaga, Daisuke Furushima, and Hiroshi Yamada Chapter 8 Tea-Derived Polysaccharides: A Promising Natural Product for Health Benefts... 139 Ping Xu, Anan Xu, and Ping Chen Chapter 9 Tea, Camellia sinensis in Africa............... 169 Maurice M. Iwu Chapter 10 Black Tea in Chemoprevention of Cancer........ 179 Wei-Sheng Lin and Min-Hsiung Pan Chapter 11 Green and Sustainable Processing of Tea Constituents and Applications ........ 193 Ajay Rana, Shalika Rana, and Sanjay Kumar vi Contents Chapter 12 Green Tea and Telomere Length Regulation in Health Conditions ....207 Ligia M. Watanabe, Natalia Y. Noronha, Marcela A.S. Pinhel, and Carla B. Nonino Chapter 13 Tea Leaves as an Ingredient of Confectionery........ 221 Marcellus Arnold, Yolanda Victoria Rajagukguk, and Anna Gramza-Michałowska Chapter 14 Use of Tea Catechins in Foods as a Functional Ingredient.......... 241 Hande Özge Güler Dal and Yusuf Yilmaz Chapter 15 Processing Technology to Improve the Flavor and Quality Stability of Tea Beverages................259 Shuang Liang, Yongquan Xu, Junfeng Yin, and Zhusheng Fu Chapter 16 Tea Seed Oil with Aesthetic Benefts for Skin and Hair....... 281 Nattaya Lourith and Mayuree Kanlayavattanakul Chapter 17 Tea Flowers and Their Health Benefts ............295 Ying Gao and Yi Charlie Chen Chapter 18 Protein and Hydrolytic Peptides from Tea .............. 325 Qianfei Huang and Ping Xu Chapter 19 Bioavailability of Tea Polyphenols............ 341 John Shi, Sophia Xue, Hongyan Mu, and Yuko Kakuda Chapter 20 Genetic Characterization of Tea and Its Quality Attributes ........ 347 Adam C. Faller Index....................... 375 مشخصات فایل |
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| عنوان (Title): | Tea as a Food Ingredient_ Properties, Processing, and Health Aspects |
| نام فایل (File name): | 932-www.GeneProtocols.ir-Tea as a Food Ingredient_ Properties, Processing, and Health Aspects-CRC Press (2022).pdf |
| عنوان فارسی (Title in Persian): | چای بعنوان یک ماده غذایی- خصوصیات، فرآوری و جنبه های بهداشتی |
| ایجاد کننده: | Junfeng Yin, Zhusheng Fu, Yongquan Xu |
| زبان (Language): | انگلیسی English |
| سال انتشار: | 2022 |
| شابک ISBN: | 036768571X, 9780367685713 |
| نوع سند (Doc. type): | کتاب |
| فرمت (File extention): | |
| حجم فایل (File size): | 13.6 مگابایت |
| تعداد صفحات (Book length in pages): | 397 |
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