Results 121 to 130 of about 20,332 (155)
Some of the next articles are maybe not open access.
The odor of matcha (Japanese powdered green tea) as the base note of green tea leaves
International Journal of Tea Science, 2016We previously reported the group of aroma constituents that characterize the odor of sencha (green tea made from leaves) which is similar to but distinct from the odor of commercially available matcha (Japanese green tea made from powder).This study, investigated whether the group of aroma compounds contributing to this matcha-like odor is present in ...
Toshio Hasegawa +5 more
openaire +1 more source
Green Tea (Cv. Benifuuki) Powder and Catechins Availability
2013Benifuuki, a tea cultivar grown in Japan, is rich in the anti-allergic molecule epigallocatechin-3- O -(3- O -methyl)-gallate (EGCG3"Me). This study was conducted to investigate the absorption of catechins in rats and humans after the oral administration of Benifuuki green tea (tea powder or with foodstuffs increased in functionality).
Mari Maeda-Yamamoto +3 more
openaire +1 more source
Journal of Food Engineering, 2008
Abstract Moisture adsorption isotherms of green instant tea powder and green tea granules were determined at 20, 30, 40 and 50 °C. A gravimetric static method was used under 0.11–0.90 water activity ranges for the determination of sorption isotherms that were found to be typical type II sigmoid.
V.R. Sinija, H.N. Mishra
openaire +1 more source
Abstract Moisture adsorption isotherms of green instant tea powder and green tea granules were determined at 20, 30, 40 and 50 °C. A gravimetric static method was used under 0.11–0.90 water activity ranges for the determination of sorption isotherms that were found to be typical type II sigmoid.
V.R. Sinija, H.N. Mishra
openaire +1 more source
Journal of Food Engineering, 2012
Abstract Only the apical bud and the top four leaves are normally used to make high quality green teas, while the older lower leaves are cut and used for mulch. The aim was to determine whether the old fifth to tenth leaves could be used to make caffeinated and decaffeinated green tea catechin powders.
Vuong, Quan V. +3 more
openaire +2 more sources
Abstract Only the apical bud and the top four leaves are normally used to make high quality green teas, while the older lower leaves are cut and used for mulch. The aim was to determine whether the old fifth to tenth leaves could be used to make caffeinated and decaffeinated green tea catechin powders.
Vuong, Quan V. +3 more
openaire +2 more sources
Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation
Journal of Food Science, 2001ABSTRACT: Green tea powder was microparticulated and subsequently formulated with glucose and water. The sedimentation volume of green tea powder was effectively reduced by decreasing mean particle dia to less than 10 μm. The microstructure of formulated green tea indicated that glucose served as a core material,
D.J. Park, J.Y. Imm, K.H. Ku
openaire +1 more source
Preparation of decaffeinated and high caffeine powders from green tea
Powder Technology, 2013Abstract The aims of this study were to develop optimal conditions for decaffeination and spray drying procedures to produce decaffeinated and high caffeine powders from green tea (Camellia sinensis). Blanching the tea leaves with water at 100 °C for 4 min at a water-to-tea ratio of 20:1 mL/g removed 83% of the caffeine while retaining 94% of the ...
Vuong, Quan V. +3 more
openaire +2 more sources
A dosage design of mitomycin C tablets containing finely powdered green tea
International Journal of Pharmaceutics, 2004We previously reported a method of preparing finely powdered green tea (PT), powder characteristics and release profiles of green tea components from PT. In this study, we performed formulation studies of PT tablets containing mitomycin C (MMC), expecting its combined antitumor effects with mitomycin C and green tea components.
Takurou, Kurita +4 more
openaire +2 more sources
Preparative Isolation of Catechins from Green Tea Powders Using Intermediate Polar Adsorbent
Journal of Liquid Chromatography & Related Technologies, 2008Abstract An adsorption separation method using intermediate polar adsorbent (Amberlite XAD-7HP resin) was applied for isolating a mixture of tea catechins from the green tea powders, where the percentages of content (purities) of the total catechins, comprising the four major catechins: epigallocatechin (EGC), epicatechin (EC), epigallocatechin gallate
Shih-Ming Lai +3 more
openaire +1 more source
Journal of Agricultural and Food Chemistry, 2008
Green tea and tea catechins must be stable in finished products to deliver health benefits; however, they may be adversely affected by tea processing/storage conditions and the presence of other components. The objective of this study was to determine the effects of storage relative humidity (RH) and addition of other ingredients on catechin stability ...
J, Ortiz +3 more
openaire +2 more sources
Green tea and tea catechins must be stable in finished products to deliver health benefits; however, they may be adversely affected by tea processing/storage conditions and the presence of other components. The objective of this study was to determine the effects of storage relative humidity (RH) and addition of other ingredients on catechin stability ...
J, Ortiz +3 more
openaire +2 more sources
Degradation Kinetics of Catechins in Green Tea Powder: Effects of Temperature and Relative Humidity
Journal of Agricultural and Food Chemistry, 2011The stability of catechins in green tea powders is important for product shelf life and delivering health benefits. Most published kinetic studies of catechin degradation have been conducted with dilute solutions and, therefore, are limited in applicability to powder systems.
Na, Li, Lynne S, Taylor, Lisa J, Mauer
openaire +2 more sources