搜索结果: 1-15 共查到“食品科学技术 tea”相关记录38条 . 查询时间(0.203 秒)
A 1-h time interval between a meal containing iron and consumption of tea attenuates the inhibitory effects on iron absorption: a controlled trial in a cohort of healthy UK women using a stable iron isotope
iron bioavailability iron deficiency hepcidin polyphenols tea
2018/11/21
Background: Tea has been shown to be a potent inhibitor of nonheme iron absorption, but it remains unclear whether the timing of tea consumption relative to a meal influences iron bioavailability.
Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea
hot drink microwave drying polyphenols antioxidant activity quality characteristics sensory analysis
2016/12/9
Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In ...
Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea
phytochemical profile phenolic compounds beverages antioxidants caffeine phenolic acids flavan-3-ols catechins flavones flavonols alkaloids
2014/2/24
A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types...
Isolation and Applications of One Strain of Lactobacillus paraplantarum from Tea Leaves (Camellia sinensis)
Lactobacillus paraplantarum Tea Leaves
2016/6/1
The aim of the study was to identify the occurrence of lactic acid bacteria in tea leaves and examined the probiotic activity. Probiotics are live microorganisms that are similar to beneficial microor...
Impact of Magnesium Sulphate on Biochemical and Quality Constituents of Black Tea
Magnesium Sulphate Biochemical Quality Constituents of Black Tea
2010/11/8
Field experiment was laid out in Randomized Block Design (RBD) at UPASI tea experimental farm, with eight treatments and three replications. Amino acid content in tea leaves increased due to soil appl...
Influence of Application of Microwave Energy on Quality Parameters of Mate Tea Leaves (Ilex paraguariensis St. Hil.)
mate tea leaves microwave energy oxidase activity
2009/8/10
Polyphenol oxidase and peroxidase are enzymes responsible for browning and quality deterioration in mate tea leaves. The main objective of this work is to investigate the influence of microwave energy...
Identification of Filamentous Fungi Isolated from Aseptic Filling System for Tea Beverages and Their Microbiological Characteristics
Arthrinium sacchari aseptic filling basic heat resistance
2009/7/8
Two filamentous fungi isolated from contaminated samples which were thought to have occurred stochastically in the medium fill test in the aseptic filling production line for tea beverage were identif...
Development of Food Kansei Model and Its Application for Designing Tastes and Flavors of Green Tea Beverage
Food Kansei Model green tea beverage principal component analysis
2009/6/18
The Food Kansei Model has been developed to formulate the causal relationships between the analyzed characteristics and perceived quality of food products. It was applied to correlate the physicochemi...
Changes in Epigallocatechin-3-O-(3-O-methyl) Gallate and Strictinin Contents of Tea （Camellia sinensis L.）Cultivar ‘Benifuki’ in Various Degrees of Maturity and Leaf Order
green tea strictinin anti-allergic action
2009/6/18
We have reported that O-methylated EGCGs (epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3″Me) and epigallocatechin-3-O-(4-O-methyl) gallate) and strictinin had anti-allergic action, and that the tea ...
Antihypercholesterolemic Activity of Catechin-free Saponin-rich Extract from Green Tea Leaves
green tea catechin saponin
2009/6/18
Catechins were removed from tea leaves to examine if there were any other components having the antihypercholesterolemic activity. The prepared catechin-free tea extract, TE, contained saponins and ca...
Use of a Fungal Lipase for Enhancement of Aroma in Black Tea
lipase for tea processing lipase for aroma enhancement Rhizomucor miehei
2009/6/17
Lipases produced extracellularly by bacteria and fungi are being widely used in the food industry for flavour development. During tea processing, the possibility of enhancing the flavour of tea by the...
Radical Scavenging Activity of Japanese Black Tea, Toyama Kurocha
radical scavenging activity DPPH method late-fermented tea
2009/6/17
The radical scavenging activity of the Japanese late-fermented black tea, Toyama Kurocha, was investigated. The activity was determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method, and its radi...
Evaluation of Japanese Green Tea Extract Using GC/O with Original Aroma Simultaneously Input to the Sniffing Port Method（OASIS）
Japanese green tea aroma extract dilution analysis gas chromatography olfactometry
2009/6/17
Recent studies of natural aromas have focused on only the lowest odor threshold compounds. In this study, we evaluated the volatile compounds of Japanese green tea, comparing the original aroma simult...
Voltage Dependency in Coulometric Analysis of Tea Polyphenols and Isoflavones in Foodstuffs
coulometric analysis tea polyphenols isoflavones
2009/6/17
To establish an analytical method for phenolic compounds in foodstuffs and tissue samples, we determined five simple polyphenols, five tea polyphenols and five isoflavones using high performance liqui...
Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism
black tea tea polyphenol catechin
2009/6/17
Black tea accounts for almost 80% of the world’s tea production and is the most important source of polyphenol in the world. However, little has been known about the chemistry of black tea polyphenols...