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Critical reviews in food science and nutrition, 2020
Amino acids are the main contributors to tea (Camellia sinensis) flavor and function. Tea leaves contain not only proteinaceous amino acids but also specialized non-proteinaceous amino acids such as L-theanine and γ-aminobutyric acid (GABA).
Zhenming Yu, Ziyin Yang
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Amino acids are the main contributors to tea (Camellia sinensis) flavor and function. Tea leaves contain not only proteinaceous amino acids but also specialized non-proteinaceous amino acids such as L-theanine and γ-aminobutyric acid (GABA).
Zhenming Yu, Ziyin Yang
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Plastic Teabags Release Billions of Microparticles and Nanoparticles into Tea.
Environmental Science and Technology, 2019The increasing presence of micro- and nano-sized plastics in the environment and food chain is of growing concern. Although mindful consumers are promoting the reduction of single-use plastics, some manufacturers are creating new plastic packaging to ...
L. M. Hernandez +5 more
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Journal of Agricultural and Food Chemistry, 2021
In the present study, we produced Pu-erh, Liubao, Qingzhuan, and Fuzhuan teas using a single raw tea material and applied widely targeted metabolomics to study the impact of various microbial-fermented methods on the chemical profile of dark tea.
Jiang Shi +10 more
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In the present study, we produced Pu-erh, Liubao, Qingzhuan, and Fuzhuan teas using a single raw tea material and applied widely targeted metabolomics to study the impact of various microbial-fermented methods on the chemical profile of dark tea.
Jiang Shi +10 more
semanticscholar +1 more source
Journal of Agricultural Engineering Research, 1999
This work characterizes the fluidization parameters for tea particles. Relationships were determined for minimum fluidizing velocity, pressure drops across the bed and bedplate and bed expansion. The different bedplate designs only affect the fluidization by the range of loads that fluidize well on each bedplate. The values determined in this study can
Temple, S.J., van Boxtel, A.J.B.
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This work characterizes the fluidization parameters for tea particles. Relationships were determined for minimum fluidizing velocity, pressure drops across the bed and bedplate and bed expansion. The different bedplate designs only affect the fluidization by the range of loads that fluidize well on each bedplate. The values determined in this study can
Temple, S.J., van Boxtel, A.J.B.
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Critical reviews in food science and nutrition, 2021
Tea flavonoids are widely recognized as critical flavor contributors and crucial health-promoting bioactive compounds, and have long been the focus of research worldwide in food science.
Jiang Shi +7 more
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Tea flavonoids are widely recognized as critical flavor contributors and crucial health-promoting bioactive compounds, and have long been the focus of research worldwide in food science.
Jiang Shi +7 more
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The Chemistry and Biochemistry of Tea and Tea Manufacture
1969Publisher Summary Tea is one of the most popular beverages in the world because of its excellent flavor and healthful effect on the human body. These qualities significantly distinguish tea from other products of plant origin which impart good taste and aroma to various foods.
Nina I. Skobeleva, Bokuchava Mikhail A
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Critical reviews in food science and nutrition, 2021
Tea (Camellia sinensis) is both a plant and a foodstuff. Many bioactive compounds, which are present in the final tea product and related to its quality or functional properties, are produced during the tea manufacturing process.
Y. Liao, Xiaochen Zhou, Lanting Zeng
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Tea (Camellia sinensis) is both a plant and a foodstuff. Many bioactive compounds, which are present in the final tea product and related to its quality or functional properties, are produced during the tea manufacturing process.
Y. Liao, Xiaochen Zhou, Lanting Zeng
semanticscholar +1 more source
Nutrition Reviews, 2009
Tea is a pleasant, popular, socially accepted, economical, and safe drink that is enjoyed every day by hundreds of millions of people across all continents. Tea also provides a dietary source of biologically active compounds that help prevent a wide variety of diseases.
Young-In Kim, Siro I. Trevisanato
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Tea is a pleasant, popular, socially accepted, economical, and safe drink that is enjoyed every day by hundreds of millions of people across all continents. Tea also provides a dietary source of biologically active compounds that help prevent a wide variety of diseases.
Young-In Kim, Siro I. Trevisanato
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JNCI Journal of the National Cancer Institute, 1993
Tea is one of the most popular beverages consumed worldwide. The relationship between tea consumption and human cancer incidence is an important concern. This topic has been studied in different populations by many investigators, but no clear-cut conclusion can be drawn.
Chung S. Yang, Zhi-Yuan Wang
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Tea is one of the most popular beverages consumed worldwide. The relationship between tea consumption and human cancer incidence is an important concern. This topic has been studied in different populations by many investigators, but no clear-cut conclusion can be drawn.
Chung S. Yang, Zhi-Yuan Wang
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Cancer prevention by tea and tea polyphenols.
Asia Pacific journal of clinical nutrition, 2008The inhibition of tumorigenesis by tea extracts and tea polyphenols has been demonstrated in different animal models, including those for cancer of the skin, lung, oral cavity, esophagus, stomach, small intestine, colon, bladder, liver, pancrease, prostate, and mammary glands.
Xiao, Hang +6 more
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