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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
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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
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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
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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
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The FASEB Journal, 2007
We examined the effects of 10% green tea powder or 3% green tea extract on weight gain, plasma and liver lipids, platelet aggregation and erythrocyte membrane stability in rats pair fed 5% cholesterol diets. The final body weight of rats with green tea extract was 8% lower than that of rats with control diet (P£¼0.1). Plasma and liver total cholesterol
Jung Ae Kang +3 more
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We examined the effects of 10% green tea powder or 3% green tea extract on weight gain, plasma and liver lipids, platelet aggregation and erythrocyte membrane stability in rats pair fed 5% cholesterol diets. The final body weight of rats with green tea extract was 8% lower than that of rats with control diet (P£¼0.1). Plasma and liver total cholesterol
Jung Ae Kang +3 more
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Characteristics of sponge cake preserved by green tea extract powder
Journal of Food Processing and Preservation, 2022Tran Thi Ngoc Nhung +5 more
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Effect of different kind of tea whisk on the foaming characteristics on powdered green tea
Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2007Ikeda, hiroko +2 more
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چای سبز بهعنوان منبعی غنی از ترکیبات فیتوشیمیایی، بهویژه پلیفنولها و کاتچینها، دارای خواص آنتیاکسیدانی و تعدیلکننده پاسخ گلیسمی است. هدف از این پژوهش، مقایسه اثر عصاره و پودر چای سبز بر ویژگیهای فیزیکوشیمیایی، فعالیت آنتیاکسیدانی و پتانسیل گلیسمی کیک اسفنجی بود.
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Probiotic ice cream produced with green tea powder
2018ÇAKMAKÇI, Songül +2 more
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