Results 231 to 240 of about 21,404 (252)

Volatile metabolomics combined with rOAV and sensory evaluation reveals the aroma basis of black tea processed from the novel tea line 'Jinlong No.1' and its progenitor 'Huangdan'. [PDF]

Front Plant Sci
Sun J, Lin Z, Zhu L, Zhang W, Wang F.
europepmc   +1 more source

Influence of Scenting Time on the Volatile Compounds and Sensory Attributes of Jasmine Yellow Tea. [PDF]

Foods
Ying J, Jiang Y, An H, Chen Y, Liu J, Huang Y, Wang S, Wang W, Li S, Liu Z, Huang J.   +10 more
europepmc   +1 more source

Effect of Stirring Time and Speed on the Foaming Property of Powdered Green Tea

Journal of Cookery Science of Japan, 1999
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Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation

Journal of Food Science, 2001
ABSTRACT: 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
exaly   +2 more sources

The odor of matcha (Japanese powdered green tea) as the base note of green tea leaves

International Journal of Tea Science, 2016
We 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, Yasutsugu Tsukumo, Takashi Fujita, Takashi Fujihara, Atsushi Takahashi, Kenta Nakajima   +5 more
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Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules

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

Green Tea (Cv. Benifuuki) Powder and Catechins Availability

2013
Benifuuki, 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, Hirofumi Tachibana, Yoichi Sameshima, Shinichi Kuriyama   +3 more
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Preparation of decaffeinated and high caffeine powders from green tea

Powder Technology, 2013
Abstract 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., Golding, John B., Nguyen, Minh H. (R8307), Roach, Paul D.   +3 more
openaire   +2 more sources