Capillary electrophoresis-mass spectrometry analysis of bisphenol A and its analogues in bottled tea beverages with dynamic pH focusing.
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DOI: 10.1016/j.foodchem.2021.131220
Abstract: A simple and sensitive method for the determination of bisphenol A and its analogues at the ng/mL level in bottled tea beverages is presented. This method utilized a dynamic pH junction to focus the analyte… read more here.
Keywords: capillary electrophoresis; bisphenol analogues; mass spectrometry; bottled tea ... See more keywords
Effects of Hydrogen Peroxide Produced by Catechins on the Aroma of Tea Beverages
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DOI: 10.3390/foods11091273
Abstract: Hydrogen peroxide has a significant effect on the flavor of tea beverages. In this study, the yield of hydrogen peroxide in (–)-epigallocatechin gallate (EGCG) solution was first investigated and found to be significantly enhanced under… read more here.
Keywords: hydrogen peroxide; tea beverages; peroxide produced; effects hydrogen ... See more keywords
Assessment of Microbiological and Chemical Quality of Bubble Tea Beverages Vended in Taiwan.
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DOI: 10.4315/0362-028x.jfp-18-517
Abstract: Bubble tea beverages (n = 105) purchased from vendors in Taiwan were tested to determine their microbiological and chemical quality. Nearly half of the tested samples (48.6%, 51 of 105) had aerobic plate counts (APCs)… read more here.
Keywords: tea beverages; tea; bubble tea; chemical quality ... See more keywords