Results 201 to 210 of about 35,807 (245)

Glucose-Lowering Properties of a Tea Formulation Containing <i>Citrullus lanatus</i> Peel, <i>Ananas comosus</i> Peel, and <i>Mentha spicata</i> L. Leaf Extracts in Dexamethasone-Induced Insulin-Resistant Wistar Rats. [PDF]

Food Sci Nutr
Begnone IL, Mezajoug Kenfack LB, Matsinkou Soh R.   +2 more
europepmc   +1 more source

Effects of mulberry leaves & water chestnut husk tea on postprandial and second meal interstitial glucose in healthy adults: A randomised, double-blind, placebo-controlled crossover study. [PDF]

Asia Pac J Clin Nutr
Yasutake K, Agune M, Yasuda M.
europepmc   +1 more source

Rootstock genotype drives a metabolic trade-off between phenylpropanoids and terpenoids in <i>Camellia sinensis</i>. [PDF]

Front Plant Sci
Ma C, Zheng Y, Deng Y, Zheng P, Zhao H, Liu S, Sun B.   +6 more
europepmc   +1 more source

The Role of Herbal Medicine in the Management of Oral Conditions: A Comprehensive Review. [PDF]

J Dent (Shiraz)
Kolahi M, Sobootkar M, Hamidzade S, Ghods K.   +3 more
europepmc   +1 more source

Quality Characteristics of Sponge Cake with Green Tea Powder

Culinary Science & Hospitality Research
openaire   +1 more source

THE IMPACT OF THE INFUSION METHOD OF CHOKEBERRY POWDER IN WHITE TEA

Carpathian Journal of Food Science and Technology
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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 effect of superfine tea powder addition on the acrylamide content of innovative Xinjiang nang products (tea nang)

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2020
In the present study, tea variety and proportions and tea nang production conditions were optimised to improve tea nang flavour, and dynamic changes in polyphenols and acrylamide content were determined. Orthogonal experimental design was adopted to optimise processing of low-acrylamide tea nang through a multi-index integrated evaluation method (MIEM)
Haibing Xiao
exaly   +3 more sources