The science behind the innovations
Taiyo strongly believes that through technology and original research, we can contribute to the well being of our society, protecting health and contributing to the creation of a rich culture.
Lekh R. Juneja, Mahendra P. Kapoor, Tsutomu Okubo, Theertham P. Rao.
May 21, 2013, CRC Press; ISBN: 9781439847886
An update to the original 1997 publication – Chemistry and Applications of Green Tea, Taiyo is pleased to offer the latest scientific information on the chemistry, metabolism and various other aspects of green tea polyphenols and their applications.
- Presents a timely overview of the latest developments on the potential of tea polyphenols.
- Explores most areas of health benefits, each written by experts in their respective fields.
- Addresses possible commercial applications of green tea polyphenols, including often neglected issues due to stringent worldwide regulations.
- Describes green tea culture and processing, bringing together knowledge of cross-cultural practices.
- Covers the fundamental chemistry of the bioactive compounds of tea, including catechins and theaflavins.
- Discusses applications of Sunphenon, the safest of green tea extracts.
- Reviews the latest developments relevant to the industrial prospects of using bioactive components of tea related to non-beverage products.
- Provides enriched knowledge of tea science, tea technology, and the tea industry.
Chemistry and Applications of Green Tea
Yamamoto, T., Juneja, L.R., Chu, D., Kim, Mujo.
July 31, 1997, CRC Press; ISBN: 9780849340062
The latest scientific information on the chemistry, metabolism and various other aspects of tea polyphenols and their applications compiled by the Central Research Laboratories of Taiyo Kagaku Co., Ltd.
- Inhibition of Streptococcus mutans, a major cause of tooth decay, by green tea extract.
- Significant effects on chemoprevention of colon cancer and adenine-induced renal failure.
- Improvement of intestinal microflora.
- Use of green tea as an antioxidant that neutralizes harmful free radicals.
- The deodorant effect of tea flavonoids and polyphenols.
- The relaxing effect of theanine-amino acid in green tea.
Hen Eggs: Basic and Applied Science
Takehiko Yamamoto, Hajime Hatta, Mujo Kim; Lekh Raj Juneja
December 13, 1996, CRC Press; ISBN: 9780849340055
The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal. Using hen eggs as a model, this new text explores the use of eggs for food, industrial, and pharmaceutical applications. It covers the chemistry, biology, and function of lipids; carbohydrates; proteins; yolk antibody (IgY); and other materials of eggs. The novel merits of egg materials over others used in the same products are also discussed. These areas of egg technology have never been compiled before in one source.
- Covers the most cutting edge advancements in egg science.
- Includes practical applications of lipids from eggs, such as use in infant formulas, cosmetics, and pharmaceuticals.
- Discusses the chemistry and large scale preparation of sialic acid and its derivatives (sialyloligosaccharides) from eggs.
- Presents the basic chemistry and industrial scale preparation of antigen specific immunoglobulins (IgY) from eggs for food, feed, cosmetic, and diagnostic applications.