Results 201 to 210 of about 35,033 (248)

Different drying methods reshape volatile aroma and bioactive non-volatile compounds in <i>Camellia nitidissima</i> flowers and infusions: UPLC-MS/MS and GC-MS insights. [PDF]

Food Chem X
Yuan B, Tian XM, Yu XY, Zhu L, Zhu MF, Lu YY, Xiang GF, Li GF, Zhou L, Lv H, Hu FL.   +10 more
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Scalable Upcycling of Spent Lithium-Ion Battery Anodic Graphite to Electronic-Grade Graphene. [PDF]

Adv Sci (Weinh)
Hui J, Trost JN, Chen WY, Khalaj M, Chaney LE, Melin P, Lipson AL, Dunn JB, Hersam MC.   +8 more
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Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays. [PDF]

Food Chem X
Zhang Y, Yang T, Zhang J, Yu T, Yang L, Peng X, Jiang Y, Yang Q, Zhu X, Ning J, Hu S.   +10 more
europepmc   +1 more source

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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