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An ethnobotanical study on medicinal food plants used by the Kazakh people in Altay, Xinjiang, China. [PDF]

J Ethnobiol Ethnomed
Zhao YQ, Lei B, Qiu YJ, Zhang JZ, Song WD, Danabek Y, Fan CZ, Wang GP.   +7 more
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Quality Characteristics of Sponge Cake with Green Tea Powder

Culinary Science & Hospitality Research
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Synthesis of carbon dots from tea powder waste

International Journal of Science and Research Archive, 2023
Tea waste is inexpensive, easily available and sustainable carbonaceous source. The carbon derived from tea powder waste can be used for variety of applications. Carbon dots (CDs) are derived from this carbon. CDs are zero-dimensional carbon-based materials in the size range of a few tens of nano meters and can be doped with N, S, P, and B heteroatoms.
null Kola Nagarjuna, null Rutika Umesh Kankrej, null Mekala Vamshi, null Siliveru Prashanth   +3 more
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Characterization and Phenanthrene Sorption of Tea Leaf Powders

Journal of Agricultural and Food Chemistry, 2007
The sorption of hydrophobic organic compounds by natural organic matter is mainly regulated by its aromatic and aliphatic fractions, but it is not clear which fraction is more dominant. In this study, six types of Chinese tea leaves (three varieties of tender and three corresponding mature leaves) and their respective brewed ones were analyzed by ...
Daohui, Lin, Bo, Pan, Lizhong, Zhu, Baoshan, Xing   +3 more
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Phenolic Compounds and Bioactive Properties of Black Tea Powder

Indian Journal of Animal Research, 2022
Background: Indiscriminate use of harmful synthetic preservatives to extend the shelf life of fish needs to be avoided. The objective of the present work was to study the qualitative and quantitative properties and bioactive properties of black tea powder found in local markets of Maharashtra.
Ajay T. Tandale, B.B. Nayak, K.A. Martin Xavier, A.A. Devangre, Sandeep B. Gore, Amjad K. Balange   +5 more
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Process technology for production of soluble tea powder

Journal of Food Engineering, 2007
Instant tea is presently manufactured by spray/freeze drying of the concentrated brew of processed tea leaves/dust and the drawbacks of this method are inferior quality, high cost and energy. A novel technique has been developed for the production of instant/soluble tea powder from the expressed juice of green leaves.
V.R. Sinija, H.N. Mishra, S. Bal
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Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder

Food Chemistry, 2017
An innovative method to encapsulate tea tree oil (TTO) by direct complexation with solid amorphous beta-cyclodextrin (β-CD) was investigated. A β-CD to TTO ratio of 90.5:9.5 (104.9mg TTO/g β-CD) was used in all complexation methods. The encapsulation was performed by direct mixing, and direct mixing was followed by the addition of water (13-17 ...
Shrestha, Meena, Ho, Thao M., Bhandari, Bhesh R.   +2 more
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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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Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leaves

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., Golding, John B., Nguyen, Minh H., Roach, Paul D.   +3 more
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