Books in the Nutraceutical Science and Technology series

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.

Demonstrates the influence of biochemistry and biotechnological applications on functional food developments. This book analyzes the benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that influence biotechnological advancements in the food industry.