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Item Details
Title: TEA AND TEA PRODUCTS
CHEMISTRY AND HEALTH-PROMOTING PROPERTIES
By: Chi-Tang Ho (Editor), Jen-Kun Lin (Editor), Fereidoon Shahidi (Editor)
Format: Hardback

List price: £195.00
Our price: £175.50
Discount:
10% off
You save: £19.50
ISBN 10: 0849380820
ISBN 13: 9780849380822
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: TAYLOR & FRANCIS INC
Pub. date: 2 July, 2008
Series: Nutraceutical Science and Technology
Pages: 320
Description: While the health benefits of green tea are well-documented, researchers have only turned their attention to the action and health benefits of other teas. This book provides coverage of the chemistry, biology, and health promoting properties of varieties including black, green, and oolong. It also discusses production and manufacturing aspects.
Synopsis: The past decade has seen considerable interest and progress in unraveling the beneficial health effects of tea, particularly its polyphenolic components and its antioxidant activity. Understanding the science behind the claims will help in the production and marketing of teas and tea products. Pulling together recent research and presenting it in an organized format, Tea and Tea Products discusses the manufacturing and chemistry of various teas including green, black, Pu-erh, white, and GABA teas. Emphasizing black and green teas equally, the book presents comprehensive and up-to-date reviews and perspectives on the chemistry of tea components and the molecular biology of green tea catechins and black tea theaflavins. It covers the analysis, formation mechanisms, and bioavailability of tea polyphenols and discusses bioactivities of teas including anticancer, anti-inflammatory, anti-obesity, and anti diabetes. Increased awareness of the many health benefits of tea has fueled an increase in the market for ready to drink teas and tea products in general that will continue to grow. This expanding market requires a resource that provides the evidence.The editors of this volume have more than 100 research publications in tea, and experience in editing more than 50 books between them. Under their expertise and editorial guidance, the contributors present chapters that explore the science behind the health claims of teas.
Illustrations: 105 black & white illustrations, 43 black & white tables, 1 black & white
Publication: US
Imprint: CRC Press Inc
Returns: Returnable
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ACHIEVING SUSTAINABLE PRODUCTION OF PIG MEAT VOLUME 1 (HB)
AFRICAN NATURAL PLANT PRODUCTS (HB)
AFRICAN NATURAL PLANT PRODUCTS VOLUME II (HB)
ANGIOGENESIS FUNCTIONAL AND MEDICINAL FOODS, SECOND EDITION (HB)
ANTI-ANGIOGENIC FUNCTIONAL AND MEDICINAL FOODS
ANTI-ANGIOGENIC FUNCTIONAL AND MEDICINAL FOODS (HB)
ANTINUTRIENTS AND PHYTOCHEMICALS IN FOODS (HB)
ANTIOXIDANT MEASUREMENT AND APPLICATIONS (HB)
ASIAN FUNCTIONAL FOODS
ASIAN FUNCTIONAL FOODS (HB)
BAILEY'S INDUSTRIAL OIL & FAT PRODUCTS, SIXTH EDITION, VOLUME SIX (HB)
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS (HB)
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS (HB)
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS (HB)
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS, SIXTH EDITION, VOLUME FIVE (HB)
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS, SIXTH EDITION, VOLUME FOUR (HB)
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS, SIXTH EDITION, VOLUME THREE (HB)
BIOACTIVE COMPOUNDS IN FOODS (HB)
BIOCHEMISTRY OF FOODS
BIOCHEMISTRY OF FOODS (PB)
BIOCHEMISTRY OF FOODS, 3E (HB)
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS (HB)
CAFFEINATED BEVERAGES (HB)
CANOLA AND RAPESEED (HB)
CANOLA AND RAPESEED (PB)
CEREALS AND PULSES
CEREALS AND PULSES
CEREALS AND PULSES
CEREALS AND PULSES
CEREALS AND PULSES (HB)
CHALLENGES IN TASTE CHEMISTRY AND BIOLOGY (HB)
CHEMICALS VIA HIGHER PLANT BIOENGINEERING (HB)
CHEMICALS VIA HIGHER PLANT BIOENGINEERING (PB)
CONTRIBUTIONS TO AUTOMORPHIC FORMS, GEOMETRY, AND NUMBER THEORY (HB)
COURTING COMMUNITIES
DIETARY SUPPLEMENTS (HB)
DRIED FRUITS
DRIED FRUITS
DRIED FRUITS
DRIED FRUITS
DRIED FRUITS (HB)
FLAVOR AND LIPID CHEMISTRY OF SEAFOODS (HB)
FLAVOR CHEMISTRY (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (PB)
FLAVOR OF MEAT AND MEAT PRODUCTS (HB)
FLAVOR OF MEAT AND MEAT PRODUCTS (PB)
FLAVOR OF MEAT, MEAT PRODUCTS AND SEAFOOD (HB)
FOOD FLAVOR AND CHEMISTRY (HB)
FOOD FLAVORS AND CHEMISTRY
FOOD FLAVORS AND CHEMISTRY (HB)
FOOD LIPIDS (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: I: FRUITS AND VEGETABLES (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: II: TEAS, SPICES, AND HERBS (HB)
FREE RADICALS IN FOODS (HB)
FUNCTIONAL FOODS OF THE EAST
FUNCTIONAL FOODS OF THE EAST (HB)
FUNCTIONAL PROPERTIES OF PROTEINS AND LIPIDS (HB)
HANDBOOK OF ANTIOXIDANTS FOR FOOD PRESERVATION (HB)
HANDBOOK OF FUNCTIONAL BEVERAGES AND HUMAN HEALTH
HANDBOOK OF FUNCTIONAL BEVERAGES AND HUMAN HEALTH (HB)
HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS
HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS
HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS
HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS
HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS (HB)
HERBS (HB)
LARGE-SCALE PARALLEL DATA MINING (PB)
LIPIDS IN FOOD FLAVORS (HB)
MARINE NUTRACEUTICALS AND FUNCTIONAL FOODS
MARINE NUTRACEUTICALS AND FUNCTIONAL FOODS (HB)
MAXIMISING THE VALUE OF MARINE BY-PRODUCTS
MAXIMISING THE VALUE OF MARINE BY-PRODUCTS (HB)
MAXIMISING THE VALUE OF MARINE BY-PRODUCTS (HB)
MEASUREMENT OF ANTIOXIDANT ACTIVITY AND CAPACITY
MEASUREMENT OF ANTIOXIDANT ACTIVITY AND CAPACITY
MEASUREMENT OF ANTIOXIDANT ACTIVITY AND CAPACITY (HB)
NITRITE CURING OF MEAT
NUTRACEUTICAL AND SPECIALTY LIPIDS AND THEIR CO-PRODUCTS
NUTRACEUTICAL AND SPECIALTY LIPIDS AND THEIR CO-PRODUCTS (HB)
NUTRACEUTICAL BEVERAGES (HB)
NUTRACEUTICAL PROTEINS AND PEPTIDES IN HEALTH AND DISEASE
NUTRACEUTICAL PROTEINS AND PEPTIDES IN HEALTH AND DISEASE (HB)
NUTRIGENOMICS AND PROTEOMICS IN HEALTH AND DISEASE
NUTRIGENOMICS AND PROTEOMICS IN HEALTH AND DISEASE (HB)
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB)
OLIVES AND OLIVE OIL AS FUNCTIONAL FOODS
OLIVES AND OLIVE OIL AS FUNCTIONAL FOODS
OLIVES AND OLIVE OIL AS FUNCTIONAL FOODS - BIOACTIVITY, CHEMISTRY AND PROCESSING (HB)
OMEGA-3 FATTY ACIDS (HB)
ORIENTAL FOODS AND HERBS (HB)
PARENTS AND SCHOOLS
PHENOLICS IN FOOD AND NATURAL HEALTH PRODUCTS (HB)
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (PB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (HB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (PB)
QUALITY MANAGEMENT OF NUTRACEUTICALS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (PB)
RECENT ADVANCES IN FOOD AND FLAVOR CHEMISTRY (HB)
SEAFOOD QUALITY & SAFETY (HB)
SEAFOOD SAFETY, PROCESSING AND BIOTECHNOLOGY (HB)
SEAFOODS: CHEMISTRY, PROCESSING TECHNOLOGY AND QUALITY (PB)
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES (HB)
TEA AND TEA PRODUCTS
TREE NUTS
TREE NUTS (HB)

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