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Process Optimization and Odor Analysis of Instant Black Tea Powder. [PDF]
FoodsXiong Y +5 more
europepmc +1 more source
Lipid and volatile dynamics shape sweet potato and honey aroma in 'Baiye 1' black tea. [PDF]
Food Chem XChen L +8 more
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Role of Black Tea in the Advancement of Nanotechnology: A Critical Review. [PDF]
ACS OmegaSahu M, Ganguly M, Sharma P.
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Antioxidative properties of black tea
Preventive Medicine, 2005Black tea, obtained by tea leaves fermentation, is an oxidized product and contains mainly multimeric polyphenols, whose biological activity is not well documented. This paper reviews the available literature on the effects of black tea on health with a focus on its antioxidative activity.A review of the different issues and studies relating to ...
Elżbieta Skrzydlewska, Wojciech Łuczaj
exaly +3 more sources
Journal of Agricultural and Food Chemistry, 2005
Tea cream is the precipitate formed as tea cools. Its formation has been studied by X-ray scattering, and it is shown that a higher tea concentration leads to earlier onset of creaming and larger particles and that addition of theaflavin and calcium promotes creaming.
Elisabeth, Jöbstl +3 more
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Tea cream is the precipitate formed as tea cools. Its formation has been studied by X-ray scattering, and it is shown that a higher tea concentration leads to earlier onset of creaming and larger particles and that addition of theaflavin and calcium promotes creaming.
Elisabeth, Jöbstl +3 more
openaire +2 more sources
Annals of Applied Biology, 1981
SUMMARYTea shoots were comminuted by four commercial processing systems representing both orthodox, and the more intensive, unconventional methods. Greater amounts of endogenous flavanols were oxidised and higher levels of the flavin class of pigments were produced, during the fermentation of the unconventionally processed leaf.
J. B. CLOUGHLEY, R. T. ELLIS, N. HARRIS
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SUMMARYTea shoots were comminuted by four commercial processing systems representing both orthodox, and the more intensive, unconventional methods. Greater amounts of endogenous flavanols were oxidised and higher levels of the flavin class of pigments were produced, during the fermentation of the unconventionally processed leaf.
J. B. CLOUGHLEY, R. T. ELLIS, N. HARRIS
openaire +2 more sources
Pesticide residues in black tea
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1986An investigation of residues of organochlorine and organophosphorous pesticides, as well as of a number of fungicides and of inorganic bromide in 99 samples of black tea taken on the Danish market is reported. The type of pesticide residues involved appear to be very uniform within each country of origin, whereas there are distinct differences between ...
J H, Petersen, K G, Jensen
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Aflatoxins in black tea in Iran
Food Additives and Contaminants: Part B, 2013Aflatoxins (AFs) are highly toxic, and carcinogenic secondary fungal metabolites and have been detected in various food commodities. In this regard, 40 black tea samples including domestic and imported black tea were analysed for aflatoxin contamination by high-performance liquid chromatography using a post-column derivatisation procedure (Kobra cell ...
Zohreh, Pouretedal, Mansooreh, Mazaheri
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Black tea, green tea, and tea polyphenols
Biological Trace Element Research, 1996Previous studies have shown that tea consumption can impair trace element metabolism, particularly iron status, and increase the risk of anemia in humans and animals. More recently, however, evidence has been accumulating to show that, in animals, consumption of green tea or its polyphenols is associated with a reduction of the incidence and severity ...
I R, Record +2 more
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