Tea as a Food Ingredient: Properties, Processing, and Health Aspects

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 foodsFocuses on chemical properties of tea  foods, processing technologies, functional food products, and health  benefitsExplains 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.