Improving the quality of fermented black tea juice with oolong tea infusion
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2849-4
Abstract: Fresh tea leaves were crushed into juice and then fermented (oxidation) to obtain fermented black tea juice, which can be used to prepare black tea beverage. The effects of addition of oolong tea infusion or… read more here.
Keywords: quality; tea juice; fermented black; tea ... See more keywords
Fermented black rice and blueberry with Lactobacillus plantarum MG4221 improve UVB-induced skin injury
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DOI: 10.1080/09540105.2021.1967300
Abstract: Chronic ultraviolet (UV) exposure causes skin injury thorough the production of reactive oxygen species (ROS). Skin dryness, a characteristic of UV-induced injury, is closely related to skin barrie... read more here.
Keywords: black rice; fermented black; rice blueberry; blueberry lactobacillus ... See more keywords
Impacts of Sonication on Fermentation Process and Physicochemical, Microbiological and Sensorial Characteristics of Fermented Black Carrot Juice
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DOI: 10.3390/fermentation11080475
Abstract: In recent years, ultrasound has been integrated into fermentation technology due to its activating effect on microorganisms, and the possible effects of ultrasound-assisted fermentation on the fermentation process, yield and quality of the final product… read more here.
Keywords: fermentation; black carrot; fermentation process; carrot juice ... See more keywords
Use of Fermented Black Tea (Camellia sinensis) Factory Wastes in Standard Rat Diets
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DOI: 10.3390/vetsci12050451
Abstract: Simple Summary This study investigates fermented black tea factory production waste (FTFW) in rat diets, which has not been explored before. The goal is to assess the effects of FTFW, a waste considered environmentally harmful,… read more here.
Keywords: tea; waste; fermented black; rat diets ... See more keywords