The Effect of Microwave Radiation on the Green Color Loss of Green Tea Powder [PDF]
Foods, 2022 Microwave radiation is one of the main heating methods for food processing, especially affecting the color quality of colorful foods. This work presents the effect of microwave radiation on the green color loss of green tea powder (GTP) by the color description (L*, a*, b*, and Ha of green tea powder, L*:whiteness/darkness, a*: redness/greenness, and b*
Dongchao Xie, Yahui Zhang, Peng Jin
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Effects of β-Carotin and Green Tea Powder Diets on Alleviating the Symptoms of Gouty Arthritis and Improving Gut Microbiota in C57BL/6 Mice [PDF]
Frontiers in Microbiology, 2022 As a chronic metabolic disease caused by disorders of purine metabolism, gout has shown increasing incidence rate worldwide. Considering that gout is not easily treated and cured, further studies are explored to prevent gout development through diet ...
Yu Feng +10 more
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The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter [PDF]
Antioxidants, 2023 Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons.
Ilhami Gulcin +2 more
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Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response [PDF]
Foods, 2018 Matcha green tea powder (MGTP) is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential functional health ...
Benjapor Phongnarisorn +3 more
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Optimization of spray-drying process to manufacture green tea powder and its characters. [PDF]
Food Sci Nutr, 2021 AbstractTea leaves (Camellia sinensis) have many health benefits due to their abundance of polyphenols with antioxidant activity, most notably epigallocatechin‐3‐gallate (EGCG). To protect those bioactive compounds, the spray‐drying technique of green tea‐extracted solution is conducted because of encapsulating.
Thi Anh Dao D +3 more
europepmc +4 more sources
Optimization of the Ball Milling Process for Producing Superfine Green Tea Powder: An Analytic Hierarchy Process–Fuzzy Comprehensive Evaluation Approach [PDF]
FoodsIn this study, the ball milling method was used to produce superfine green tea powder (SGTP). We used the contents of chlorophyll, caffeine, tea polyphenols, and total free amino acids as indicators and combined the analytic hierarchy process (AHP) and ...
Yangpujia Zhou +3 more
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Effects of Different Levels of Green Tea Powder on Performance, Antioxidant Activity, Egg Mass, Quality, and Cecal Microflora of Chickens [PDF]
AnimalsThis study was conducted to investigate the effects of different levels of Green Tea Powder on the performance, egg quality, serum immune and antioxidant indices, and cecal microflora of 300-day-old Chishui black-bone chickens during the peak laying ...
Wei Luo +6 more
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Effect of green tea and mulberry leaf powders on the gut microbiota of chicken [PDF]
BMC Veterinary Research, 2019 Background The gut microbiota is closely correlated with host health and is strongly influenced by food composition. Chinese herbs are usually used as natural feed additives in livestock production.
Yuan Chen, Jiajia Ni, Hongwei Li
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Effects of green tea powder supplementation on egg production and egg quality in laying hens
Journal of Applied Animal Research, 2018 The aim of this study was to investigate the effects of green tea powder supplementation on egg production and egg quality in chickens. A total of 240 Xianju chickens (all aged 20 weeks) were randomly allotted to five treatments, control group T0, no ...
Bing Xia +5 more
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Differential regulation and preventive mechanisms of green tea powder with different quality attributes on high-fat diet-induced obesity in mice [PDF]
Frontiers in Nutrition, 2022 Jing-Min Liu, Liu Jing-Min
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