Caffeinated Beverages: Health Benefits, Physiological Effects, and Chemistry - ACS Symposium Series 754 (Hardback)
  • Caffeinated Beverages: Health Benefits, Physiological Effects, and Chemistry - ACS Symposium Series 754 (Hardback)
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Caffeinated Beverages: Health Benefits, Physiological Effects, and Chemistry - ACS Symposium Series 754 (Hardback)

(editor), (editor), (editor)
£162.50
Hardback 432 Pages / Published: 18/05/2000
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This book provides a comprehensive overview of the recent developments in the flavour and chemistry of caffeinated beverages. It includes an update on the chemistry and flavour research on coffee, tea, and cocoa, specifically addressing antioxidantive phenolic compounds found in the beverages, and an examination of the health benefits, such as the anticancer, anti-aging, and heat disease prevention properties of these beverages.

Publisher: American Chemical Society
ISBN: 9780841236547
Number of pages: 432
Weight: 736 g
Dimensions: 237 x 159 x 26 mm


MEDIA REVIEWS
"The collection of 40 papers is based on a March 1999 symposium that explored the chemistry and health benefits of caffeinated beverages. The physiological effects of caffeine are first discussed with the conclusion that caffeine lacks addictive potential. The next three sections review the
anticancer, antioxidative, and cardiovascular benefits that may result from consumption. The book concludes with four sections on the chemistry of coffee, tea, and cocoa as well as methods of analysis of such products. Among the topics are antioxidative polyphenolic substances in cacao liquor, the
role of green tea catechins in the improvement of intestinal conditions, sensory studies on the key odorants of roasted coffee, flavor development of cacao during roasting, and capillary electrophoresis of some caffeinated soft drinks."--SciTech Book News


"The collection of 40 papers is based on a March 1999 symposium that explored the chemistry and health benefits of caffeinated beverages. The physiological effects of caffeine are first discussed with the conclusion that caffeine lacks addictive potential. The next three sections review the
anticancer, antioxidative, and cardiovascular benefits that may result from consumption. The book concludes with four sections on the chemistry of coffee, tea, and cocoa as well as methods of analysis of such products. Among the topics are antioxidative polyphenolic substances in cacao liquor, the
role of green tea catechins in the improvement of intestinal conditions, sensory studies on the key odorants of roasted coffee, flavor development of cacao during roasting, and capillary electrophoresis of some caffeinated soft drinks."--SciTech Book News

"The collection of 40 papers is based on a March 1999 symposium that explored the chemistry and health benefits of caffeinated beverages. The physiological effects of caffeine are first discussed with the conclusion that caffeine lacks addictive potential. The next three sections review the anticancer, antioxidative, and cardiovascular benefits that may result from consumption. The book concludes with four sections on the chemistry of coffee, tea, and cocoa as well as methods of analysis of such products. Among the topics are antioxidative polyphenolic substances in cacao liquor, the role of green tea catechins in the improvement of intestinal conditions, sensory studies on the key odorants of roasted coffee, flavor development of cacao during roasting, and capillary electrophoresis of some caffeinated soft drinks."--SciTech Book News


"The collection of 40 papers is based on a March 1999 symposium that explored the chemistry and health benefits of caffeinated beverages. The physiological effects of caffeine are first discussed with the conclusion that caffeine lacks addictive potential. The next three sections review the anticancer, antioxidative, and cardiovascular benefits that may result from consumption. The book concludes with four sections on the chemistry of coffee, tea, and cocoa as well as methods of analysis of such products. Among the topics are antioxidative polyphenolic substances in cacao liquor, the role of green tea catechins in the improvement of intestinal conditions, sensory studies on the key odorants of roasted coffee, flavor development of cacao during roasting, and capillary electrophoresis of some caffeinated soft drinks."--SciTech Book News




"The collection of 40 papers is based on a March 1999 symposium that explored the chemistry and health benefits of caffeinated beverages. The physiological effects of caffeine are first discussed with the conclusion that caffeine lacks addictive potential. The next three sections review the anticancer, antioxidative, and cardiovascular benefits that may result from consumption. The book concludes with four sections on the chemistry of coffee, tea, and cocoa as well as methods of analysis of such products. Among the topics are antioxidative polyphenolic substances in cacao liquor, the role of green tea catechins in the improvement of intestinal conditions, sensory studies on the key odorants of roasted coffee, flavor development of cacao during roasting, and capillary electrophoresis of some caffeinated soft drinks."--SciTech Book News


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