Comparison of the main compounds in Fuding white tea infusions from various tea types
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-018-0384-3
Abstract: The purpose of this study was to compare the main components, and particularly catechins, caffeine, theanine, free amino acids, and water extracts, in Bai Hao Yin Zhen, Bai Mu Dan, and Shou Mei Fuding white… read more here.
Keywords: comparison main; fuding white; tea infusions; tea ... See more keywords
A predictive approach to the antioxidant capacity assessment of green and black tea infusions
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DOI: 10.1007/s11694-020-00727-3
Abstract: Contemporary consumers drink significant amounts of tea because of its health–benefits mainly associated to the presence of polyphenols with high antioxidant activity. Therefore, the information how to obtain tea infusion of the highest quality, i.e.… read more here.
Keywords: antioxidant capacity; green black; tea infusions; tea ... See more keywords
Cold plasma decontamination of brown rice grains: Impact on biochemical and sensory qualities of their corresponding seedlings and aqueous tea infusions
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109508
Abstract: Abstract Germinated brown rice is nutritionally superior to its ungerminated counterpart. However, germination may allow multiplication of grain-associated contaminants. Therefore, in the present study, the suitability of corona discharge plasma jet (CDPJ) as a disinfectant… read more here.
Keywords: sensory qualities; rice; corresponding seedlings; tea infusions ... See more keywords
Identification of Volatile Components in Tea Infusions by Headspace–Programmed Temperature Vaporization–Gas Chromatography–Mass Spectrometry (HS–PTV–GC–MS) with Chemometrics
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DOI: 10.1080/00032719.2020.1721004
Abstract: Abstract In this work, the two-step headspace (HS) technique was applied to determine the actual volatile compositions of tea infusions. In order to eliminate the influence of water vapor to the gas chromatography-mass spectrometry (GC-MS)… read more here.
Keywords: gas chromatography; mass spectrometry; ptv; chromatography mass ... See more keywords
Volatiles, polysaccharides and total polyphenols in Chinese rose tea infusions and their antioxidant activities
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13323
Abstract: Rose tea is a kind of popular beverage in many Asian countries. In this study, the contents of volatiles, polysaccharides and total polyphenols in three species of Chinese rose tea infusions [Kuishui Rose (KSR), Pinying… read more here.
Keywords: volatiles polysaccharides; rose tea; antioxidant activities; tea infusions ... See more keywords
Influence of phenolic compounds on sensory parameters of tea infusions
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/10657-cjfs
Abstract: A set of 9 black teas and 10 green teas were analyzed. Sensory parameters of tea infusions were correlated with the content of total polyphenols (determined after Folin and Ciocalteu) and sensory parameters (determined after… read more here.
Keywords: parameters tea; influence phenolic; compounds sensory; tea infusions ... See more keywords
Adsorptive stripping voltammetric determination of morin in tea infusions and chocolate drinks on a gold electrode. Effect of cetylpyridinium bromide on the sensitivity of the method
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DOI: 10.20964/2017.10.07
Abstract: The use of a gold electrode to determine Morin (MO) in the presence of two polyphenolic compounds as Quercetin (Q) and Rutin (RU) by cyclic and adsorptive stripping voltammetry is reported. The effects of various… read more here.
Keywords: gold electrode; adsorptive stripping; chocolate drinks; tea infusions ... See more keywords
Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas
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DOI: 10.3390/antiox8070215
Abstract: Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant… read more here.
Keywords: antioxidant activities; black oolong; green black; activities tea ... See more keywords
Magnetic Field Extraction Techniques in Preparing High-Quality Tea Infusions
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DOI: 10.3390/app8101876
Abstract: Tea is one of the most popular drinks in the world, commonly consumed by consumers from all age groups mainly due to its refreshing taste, attractive aroma, and potentially beneficial impact on health. The composition… read more here.
Keywords: extraction; amino acids; tea infusions; tea ... See more keywords
Determination of fluoride in tea leaves and tea infusions by ion selective electrode
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food and Drug Analysis"
DOI: 10.38212/2224-6614.2308
Abstract: A fluoride ion selective electrode method for the determination of fluoride contents in tea leaves and tea infusions was set up. Using commercial timothy grass powder and tea leaf powder as standard materials, this method… read more here.
Keywords: tea leaves; ion selective; tea infusions; fluoride ... See more keywords