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Effect of Four Different Initial Drying Temperatures on Biochemical Profile and Volatilome of Black Tea. [PDF]
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Annals of Applied Biology, 1981
SUMMARYA comparison of the structure of the leaf manufactured by different processing systems has been made by transmission and scanning electron microscopy. A single harvest of clonal leaf was divided into batches and commercially manufactured by Orthodox, Rotorvane only, Rotorvane combined with Cutting, Tearing and Curling and the Lowrie Tea ...
N. HARRIS, R. T. ELLIS
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SUMMARYA comparison of the structure of the leaf manufactured by different processing systems has been made by transmission and scanning electron microscopy. A single harvest of clonal leaf was divided into batches and commercially manufactured by Orthodox, Rotorvane only, Rotorvane combined with Cutting, Tearing and Curling and the Lowrie Tea ...
N. HARRIS, R. T. ELLIS
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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
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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 ...
W, Łuczaj, E, Skrzydlewska
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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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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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Agricultural and Biological Chemistry, 1968
In comparing the aroma concentrates from various types of black tea by the use of gas chromatography (GLC), differences of aroma pattern were recognized among these black tea of Ceylon, India, Peru, Formosa and Japan.One of the typical differences, by which the variety would be characterized, appeared in the proportion of linalool (include its oxides ...
Tei YAMANISHI +6 more
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In comparing the aroma concentrates from various types of black tea by the use of gas chromatography (GLC), differences of aroma pattern were recognized among these black tea of Ceylon, India, Peru, Formosa and Japan.One of the typical differences, by which the variety would be characterized, appeared in the proportion of linalool (include its oxides ...
Tei YAMANISHI +6 more
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GREEN TEA, BLACK TEA AND SEMI-FERMENTED TEA
2002Tea is one of the three major non-alcoholic beverages in the world. Tea plant has been cultivated for several thousand years in China. The tea plant Camellia sinensis or Camellia assamica is believed to originate in the mountainous region of southwestern China as many species and endogenously wild tea trees have been discovered in primitive forests in ...
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Thin Layer Drying of Black Tea
Journal of Agricultural Engineering Research, 1999This paper describes the experiments used to determine the kinetics of tea drying. New thin layer drying apparatus was designed and built to measure the very high rates of drying found at the start of drying, and the results show that the Lewis equation satisfies.
Temple, S.J., van Boxtel, A.J.B.
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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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