Results 211 to 220 of about 35,807 (245)
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Encapsulation of tea tree oil by amorphous beta-cyclodextrin powder
Food Chemistry, 2017An 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 ...
Thao M Ho, Bhesh Bhandari
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Characterization and Phenanthrene Sorption of Tea Leaf Powders
Journal of Agricultural and Food Chemistry, 2007The 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 +3 more
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Process technology for production of soluble tea powder
Journal of Food Engineering, 2007Instant 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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Phenolic Compounds and Bioactive Properties of Black Tea Powder
Indian Journal of Animal Research, 2022Background: 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 +5 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, 2016We 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 +5 more
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Synthesis of carbon dots from tea powder waste
International Journal of Science and Research Archive, 2023Tea 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 +3 more
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Analysis of various brands of tea powder marketed in Oman
International journal of Nutrition, Pharmacology, Neurological Diseases, 2012Aim: 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 +2 more
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The optimum operation conditions of a GABA tea powder extrudate
2013 Kansas City, Missouri, July 21 - July 24, 2013, 2013Abstract. 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 +2 more
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Green Tea (Cv. Benifuuki) Powder and Catechins Availability
2013Benifuuki, 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 +3 more
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