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Tea as a food ingredient, 


Варианты приобретения
Цена: 26030.00р.
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Наличие: Поставка под заказ.  Есть в наличии на складе поставщика.
Склад Америка: Есть  
При оформлении заказа до: 2025-07-28
Ориентировочная дата поставки: Август-начало Сентября
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Название:  Tea as a food ingredient
ISBN: 9780367685713
Издательство: Taylor&Francis
Классификация:

ISBN-10: 036768571X
Обложка/Формат: Hardback
Страницы: 380
Вес: 0.90 кг.
Дата издания: 29.07.2022
Серия: Functional foods and nutraceuticals
Язык: English
Иллюстрации: 51 tables, black and white; 11 line drawings, color; 33 line drawings, black and white; 27 halftones, color; 38 illustrations, color; 33 illustrations, black and white
Размер: 183 x 263 x 28
Читательская аудитория: Tertiary education (us: college)
Подзаголовок: Properties, processing, and health aspects
Рейтинг:
Поставляется из: Европейский союз
Описание: This book provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredients to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology and health benefits.


Advances in Food Processing Technology

Автор: Jingdun Jia; Donghong Liu; Haile Ma
Название: Advances in Food Processing Technology
ISBN: 9811364508 ISBN-13(EAN): 9789811364501
Издательство: Springer
Рейтинг:
Цена: 19564.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.

Edible Films and Coatings for Food Applications

Автор: Milda E. Embuscado, Kerry C. Huber
Название: Edible Films and Coatings for Food Applications
ISBN: 0387928235 ISBN-13(EAN): 9780387928234
Издательство: Springer
Рейтинг:
Цена: 9782.00 р. 13974.00 -30%
Наличие на складе: Есть (1 шт.)
Описание: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry.

Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions.

"Edible Films and Coatings for Food Applications" brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.

Microbial production of food ingredients and additives

Название: Microbial production of food ingredients and additives
ISBN: 0128115203 ISBN-13(EAN): 9780128115206
Издательство: Elsevier Science
Рейтинг:
Цена: 19875.00 р.
Наличие на складе: Поставка под заказ.

Описание: Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.

Food Process Engineering and Technology

Автор: Berk, Zeki
Название: Food Process Engineering and Technology
ISBN: 0128120185 ISBN-13(EAN): 9780128120187
Издательство: Elsevier Science
Рейтинг:
Цена: 26444.00 р.
Наличие на складе: Поставка под заказ.

Описание:

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.

  • Provides a strong emphasis on the relationship between engineering and product quality/safety
  • Considers cost and environmental factors
  • Presents a fully updated, adequate review of recent research and developments in the area
  • Includes a new, full chapter on elements of food plant design
  • Covers recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail
Rheology of fluid, semisolid, and solid foods

Автор: Rao, M. Anandha
Название: Rheology of fluid, semisolid, and solid foods
ISBN: 1461492297 ISBN-13(EAN): 9781461492290
Издательство: Springer
Рейтинг:
Цена: 18167.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Rheology of Fluid, Semisolid, and Solid Foods

Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications

Автор: Eugenia Gabriela Carrillo-Cedillo, Jose Antonio Rodriguez-Avila, Karina Cecilia Arredondo-Soto, Jose Manuel Cornejo-Bravo
Название: Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications
ISBN: 1799815188 ISBN-13(EAN): 9781799815181
Издательство: Mare Nostrum (Eurospan)
Рейтинг:
Цена: 34234.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Statistics is a key characteristic that assists a wide variety of professions including business, government, and factual sciences. Companies need data calculation to make informed decisions that help maintain their relevance. Design of experiments (DOE) is a set of active techniques that provides a more efficient approach for industries to test their processes and form effective conclusions. Experimental design can be implemented into multiple professions, and it is a necessity to promote applicable research on this up-and-coming method.

Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications is a pivotal reference source that seeks to increase the use of design of experiments to optimize and improve analytical methods and productive processes in order to use less resources and time. While highlighting topics such as multivariate methods, factorial experiments, and pharmaceutical research, this publication is ideally designed for industrial designers, research scientists, chemical engineers, managers, academicians, and students seeking current research on advanced and multivariate statistics.

Tea Sector Review – Georgia

Автор: A. Sokolova, B. Sterk, D. Prikhodko, J. Monzini, J. Snell
Название: Tea Sector Review – Georgia
ISBN: 9251362440 ISBN-13(EAN): 9789251362440
Издательство: Mare Nostrum (Eurospan)
Рейтинг:
Цена: 7484.00 р.
Наличие на складе: Нет в наличии.

Описание: According to this report, improvements in quality are critical to the success of the tea sector in Georgia. It suggests that future decisions on production strategies should build upon a solid costbenefit analysis to ensure the financial viability of individual undertakings and of the whole Georgian tea sector.

Tea Sector Review – Azerbaijan

Автор: A. Sokolova, B. Sterk, D. Prikhodko, J. Monzini, J. Snell
Название: Tea Sector Review – Azerbaijan
ISBN: 9251362432 ISBN-13(EAN): 9789251362433
Издательство: Mare Nostrum (Eurospan)
Рейтинг:
Цена: 6930.00 р.
Наличие на складе: Нет в наличии.

Описание: Despite a long tradition of tea cultivation in Azerbaijan, it is far from being a crop of primary economic significance. Given its economic value and potential for greening, this study suggests reassessing support to the tea sector.

Antioxidant Properties and Health Benefits of Green Tea

Автор: Nishant Rai
Название: Antioxidant Properties and Health Benefits of Green Tea
ISBN: 1536190446 ISBN-13(EAN): 9781536190441
Издательство: Nova Science
Рейтинг:
Цена: 22491.00 р.
Наличие на складе: Невозможна поставка.

Описание: Derived from leaves of evergreen herb Camellia sinensis, green tea is known for its significant human health benefits. Once primarily consumed in Asia and North Africa, green tea is becoming increasingly available around the world with an increase in its average annual growth. There has been a tremendous change in the consumption pattern of green tea, a prime drive of which is the increasing knowledge about and marketing of its health benefits. The most notable health benefit of green tea is its powerful antioxidant potential, which helps prevent cellular damage from certain oxidation reactions in the body at the molecular level. Green tea is attributed to health claims which include the prevention of skin cancer, lower blood pressure, the prevention of cardiovascular diseases, neurodegenerative and kidney disorders, diabetes, respiratory distress, the inhibition of clinical and opportunistic microbial infections, and many more. The rich presence of polyphenols in green tea is likely responsible for its multiple health benefits. in vitro and in vivo epidemiological evidence suggests the importance of green tea polyphenols in exerting antioxidant activities which confer medicinal and food value. Major polyphenols found in green tea include the catechins, such as epigallocatechin gallate, epigallocatechin, epicatechin 3- gallate, epicatechin, and catechin gallate. These catechins have shown promise in the promotion of cardiovascular health, the prevention of cancer, skin protection, the reduction of high cholesterol levels, diabetes, impaired immune function, diarrhoea, fatigue and infection. There is a highly significant relationship between phenolics, flavonoids and the antioxidant activity of green tea, while the amount of phenolic, flavonoids and antioxidants are the parameters depicting the quality of tea according to their biological properties. This book is an informative forum highlighting research on the antioxidant activity of green tea pertaining to its health benefits. The book is organised into seven chapters that provide a comprehensive review of the antioxidant activity of green tea and its associated health benefits. The book outlines useful information and improves the fundamental knowledge regarding the processing of green tea, its chemical components, their role as antioxidants and usefulness as nutraceuticals.

Green Tea Polyphenols Nutraceutical

Название: Green Tea Polyphenols Nutraceutical
ISBN: 1138199370 ISBN-13(EAN): 9781138199378
Издательство: Taylor&Francis
Рейтинг:
Цена: 7961.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

There is a wealth of published research on the health-promoting effects of green tea and its various components including polyphenols. Green Tea Polyphenols: Nutraceuticals of Modern Life presents a collection of global findings on the numerous health benefits of green tea polyphenols, confirming their position as healthy functional ingredients. With chapters contributed by experts in the field of green tea science and the inclusion of extensive references, this book provides an authoritative volume that can be used to guide researchers, scientists, and regulatory bodies.

Each chapter previews a specific theme and highlights recent research and development conducted in the field. The book begins with the history, processing, and features of green tea. It then describes the chemical composition and biochemical and physicochemical characteristics, followed by a discussion of the properties of green tea polyphenols, including metabolism, bioavailability, and safety. The subsequent chapters deal with the numerous health benefits associated with consumption of green tea polyphenols. These include benefits related to cancer risk and prevention, cardiovascular disease, protection of internal organs, diabetes and weight management, bone and muscle health, allergies, oral care, inflammation, and gut health.

The book addresses the nutrigenomics and proteomics of poyphenols. It also examines food and nonfood applications of green tea polyphenols, such as extracts, supplements, and skin and hair cosmetic products, demonstrating both therapeutic and functional health benefits. This book brings together a wide array of data on green tea polyphenols, providing a greater understanding of them and insight into their effects on human health, and their applications and commercial potential.

Principles of Food Sanitation

Автор: Norman G. Marriott; M. Wes Schilling; Robert B. Gr
Название: Principles of Food Sanitation
ISBN: 3319671642 ISBN-13(EAN): 9783319671642
Издательство: Springer
Рейтинг:
Цена: 11179.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Chapter 1: Sanitation and the Food Industry.- Chapter 2: The Relationship of Biosecurity to Sanitation.- Chapter 3: The Relationship of Microorganisms to Sanitation.- Chapter 4: The Relationship of Allergens to Sanitation.- Chapter 5: Food Contamination Sources.- Chapter 6: Personal Hygiene and Sanitary Food Handling.- Chapter 7: The Role of HACCP in Sanitation.- Chapter 8: Quality Assurance for Sanitation.- Chapter 9: Cleaning Compounds.- Chapter 10: Sanitizers.- Chapter 11: Sanitation Equipment.- Chapter 12: Waste Product Handling.- Chapter 13: Pest Control.- Chapter 14: Sanitary Design and Construction for Food Processing.- Chapter 15: Low-Moisture Food Manufacturing and Storage Sanitation.- Chapter 16: Dairy Processing Plant Sanitation.- Chapter 17; Meat and Poultry Plant Sanitation.- Chapter 18: Seafood Plant Sanitation.- Chapter 19: Fruit and Vegetable Processing Plant Sanitation.- Chapter 20: Beverage Plant Sanitation.- Chapter 21: Foodservice Sanitation.- Chapter 22: Management and Sanitation

Food Industry Wastes

Автор: Kosseva, Maria
Название: Food Industry Wastes
ISBN: 0128171219 ISBN-13(EAN): 9780128171219
Издательство: Elsevier Science
Рейтинг:
Цена: 19875.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery.

This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors.

  • Provides guidance on current regulations for food process waste and disposal practices
  • Highlights novel developments needed in policy making for the reduction of food waste
  • Raises awareness of the sustainable food waste management techniques and their appraisal through Life Cycle Assessment
  • Explores options for reducing food loss and waste along the entire food supply chain.

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