Results 201 to 210 of about 37,675 (244)

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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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
openaire   +1 more source

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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The effect of superfine tea powder addition on the acrylamide content of innovative Xinjiang nang products (tea nang)

Food Additives & Contaminants: Part A, 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)
Ying, Huang, Haibing, Xiao, Li, Zhang, Dongqi, Guo, Shenghuizi, Chen, Xiaoyan, Qiu, Xujie, Hou   +6 more
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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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The odor of matcha (Japanese powdered green tea) as the base note of green tea leaves

International Journal of Tea Science, 2016
We previously reported the group of aroma constituents that characterize the odor of sencha (green tea made from leaves) which is similar to but distinct from the odor of commercially available matcha (Japanese green tea made from powder).This study, investigated whether the group of aroma compounds contributing to this matcha-like odor is present in ...
Toshio Hasegawa, Yasutsugu Tsukumo, Takashi Fujita, Takashi Fujihara, Atsushi Takahashi, Kenta Nakajima   +5 more
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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 optimum operation conditions of a GABA tea powder extrudate

2013 Kansas City, Missouri, July 21 - July 24, 2013, 2013
Abstract. GABA tea (which has high contains of I³-aminobutyric acid ) is good for human healthy. In order to increase the diversity of applications of GABA tea, different proportion of GABA tea powder were added into corn grits and processed by the extrusion technology to develop a puffed snack foods.
null Jinchyau Peng, null His-Kai Tang, null Fu-Liang Hong   +2 more
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Analysis of various brands of tea powder marketed in Oman

International journal of Nutrition, Pharmacology, Neurological Diseases, 2012
Aim: This research paper attempts an analysis of the content and the various properties of different brands of tea marketed in Oman. Materials and Method: The properties of caffeine content , color intensity, angle of repose , bulk density and pH were estimated from six different brands of tea in Oman. Results: Tea is composed of many compounds besides
AR Mullaicharam, Nirmala Halligudi, MohannedAbdueghafour El-Khider   +2 more
openaire   +1 more source

Powdered Decaffeinated Green Tea Extract

2021
openaire   +1 more source