Health Effects of Tea and Its Catechins

Springer Science & Business Media
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During the course of the last two decades, the health effects of tea and its catechins have been docmnented in nmnerous scientific studies and the scientific basis of these effects has been elaborated. Professor Kuroda and Dr. Hara provide in this volmne a translation of a thorough and extensive book published earlier (in Japanese), which will be of considerable interest to scientists worldng in the field, and to members of the general public interested in naturaJ ways of maintaining health. Both authors are themselves eminent researchers with extensive experience. Dr. Kuroda is best known for his publications employing tissue cultures. Dr. Ham has published nmnerous research papers on the health effects of green tea and its catechins. This book provides a comprehensive overview of the historical use of green tea in Japan and elsewhere, followed by a description of the many disease conditions against which these teas have preventive (protective) effects. Of particular interest to "senior citizens" is the chapter on the ability of tea components to ameliorate a wide range of age-related diseases including cancer, arteriosclerosis, and various forms of senile dementias. For scientists and others interested in infectious diseases caused by bacteria and viruses, a chapter dealing with the ability of tea components to inhibit these organisms will be of special interest.
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Publisher
Springer Science & Business Media
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Published on
Mar 9, 2013
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Pages
118
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ISBN
9781475753905
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Language
English
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Genres
Medical / General
Science / Life Sciences / Biochemistry
Science / Life Sciences / Microbiology
Technology & Engineering / Food Science
Technology & Engineering / Industrial Engineering
Technology & Engineering / Manufacturing
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Content Protection
This content is DRM protected.
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The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.
In recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of novel anthocyanin compounds. Armed with this knowledge and the tools for genetic engineering, plant breeders are now introducing vibrant new colors into horticultural crops.

The food industry has also benefited from the resurgence of interest in anthocyanins. A greater understanding of the chemistry of these pigments has led to improved methods for stabilizing the color of anthocyanins extracts, so that they are more useful as food colorings. Methods for the bulk production of anthocyanins from cell cultures have been optimized for this purpose.

Possible benefits to human health from the ingestion of anthocyanin-rich foods have also been a major feature of the recent scientific literature. Anthocyanins are remarkably potent antioxidants, and their ingestion has been postulated to stave off the effects of oxidative stress. These pigments, especially in conjunction with other flavonoids, have been associated with reductions in the incidence and severity of many other non-infectious diseases, including diabetes, cardiovascular disease and certain cancers. An industry is developing around anthocyanins as nutritional supplements.

Finally, there has been significant progress in our understanding of the benefits of anthocyanins to plants themselves. Originally considered an extravagance without a purpose, anthocyanins are now implicated in multifarious vital functions. These include the attraction of pollinators and frugivores, aposematic defense from herbivores, and protection from environmental stressors such as strong light, UVB, drought, and free radical attacks. Anthocyanins are evidently highly versatile, and enormously useful to plants.

This book covers all aspects of the biosynthesis and function of anthocyanins (and related compounds such as proanthocyanidins) in plants, and their applications in agriculture, food products, and human health. Featured areas include their relevance to:

* Plant stress

* Flower and fruit color

* Human health

* Wine quality and health attributes

* Food colorants and ingredients

* Cell culture production systems

* The pastoral sector

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness.

Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes.

The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection.

Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study.

The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.

This comprehensive and up-to-date text, now in its Third Edition, describes how the latest techniques in production planning and control are applied to contemporary industrial setups so as to meet the ever-increasing demands in industrial organizations for better quality of services, for faster delivery of products and for adapting to the rapid changes taking place in the industrial scenario. With the demands in the industrial arena increasingly tending to be lumpy, the most effective strategy for planning and controlling production processes cannot be a static, preconceived one. Instead, it is one that is flexible and is capable of adapting to the erratic changes in demand patterns. Evolving such a strategy requires more of practical skill than mere theoretical knowledge of the subject. This book explores the demands of the present-day industrial environment and the techniques for addressing these demands through a number of case studies drawn from Indian industries. The efficacy of various planning strategies, the methods for implementing them, and their suitability for different industries have been clearly explained in relation to these cases. While the essentials of theory have been covered in a simple and straightforward style, the stress is on developing the practical skills required to tackle the unpredictable problems and the unforeseen demands that pose a formidable challenge to modern industries. The book places emphasis as much on the principles of heuristic techniques as on the systematic approach to production planning. This book would serve as a useful textbook to postgraduate students of management as well as undergraduate students of industrial engineering. It will be equally useful to the teaching community and the practicing professionals. NEW TO THE THIRD EDITION • Includes a new chapter on ‘Leagile Manufacturing: A Contemporary Manufacturing Syndrome’ (Chapter 11) • Provides several references to explore more in the field KEY FEATURES • Gives solved problems that serve as numerical illustrations of the theoretical concepts. • The Case Studies given focus on the Indian scenario; these will be of great practical value to students and professionals alike. • Offers substantial coverage of the modern heuristic methods, the Kanban system and the ERP techniques.
Our economy and future way of life depend on how well American manufacturing managers adapt to the dynamic, globally competitive landscape and evolve their firms to keep pace. A major challenge is how to structure the firms environment so that it attains the speed and low cost of high-volume flow lines while retaining the flexibility and customization potential of a low-volume job shop.

The books three parts are organized according to three categories of skills required by managers and engineers: basics, intuition, and synthesis. Part I reviews traditional operations management techniques and identifies the necessary components of the science of manufacturing. Part II presents the core concepts of the book, beginning with the structure of the science of manufacturing and a discussion of the systems approach to problem solving. Other topics include behavioral tendencies of manufacturing plants, push and pull production systems, the human element in operations management, and the relationship between quality and operations. Chapter conclusions include main points and observations framed as manufacturing laws. In Part III, the lessons of Part I and the laws of Part II are applied to address specific manufacturing management issues in detail. The authors compare and contrast common problems, including shop floor control, long-range aggregate planning, workforce planning and capacity management. A main focus in Part III is to help readers visualize how general concepts in Part II can be applied to specific problems.

Written for both engineering and management students, the authors demonstrate the effectiveness of a rule-based and data driven approach to operations planning and control. They advance an organized framework from which to evaluate management practices and develop useful intuition about manufacturing systems. 
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