Functional Tea Products (Series on Functional Foods and Processing Technology)

Author: Yang Xiaoping (Editor)
Publisher:
Publish Date: 2005-03-01
Features: This book is part of the series "Functional Foods and Processing Technology." It is divided into 11 chapters. Chapter 1 briefly outlines the history, current status, and development prospects of functional tea-based foods; Chapter 2 elaborates in detail on the properties, structures, functions, production methods, and applications of various pharmacological components found in tea; Chapters 3 to 11 respectively discuss the research mechanisms, current status, and applications of functional tea products with antioxidant, anti-cancer, hypoglycemic, and weight-loss effects, providing a scientific theoretical basis for the deep processing, comprehensive utilization, and pharmaceutical health product development of tea. This book is an academic monograph at the intersection of tea science and medicine, food science, and can serve as a reference book or textbook for elective courses for students in disciplines such as tea science, food science, pharmaceutical science, and biology. It can also be used as a reference for professionals engaged in deep processing and comprehensive utilization of tea, pharmaceutical production, and the development of functional foods.