Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Henrik Kipngeno Ruto"'
Publikováno v:
American Journal of Plant Sciences. :1581-1586
Tea (Cammelia sinensis) is the most widely consumed beverage in the world and has been reported to have unlimited health benefits due to its antioxidant properties. There is a high correlation between polyphenol compounds with antioxidant properties.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9c03718634fa44bf385a9f3dd6fb1dc
https://doi.org/10.4236/ajps.2015.69158
https://doi.org/10.4236/ajps.2015.69158
Publikováno v:
Food and Nutrition Sciences. :703-711
Spices have been used by consumers worldwide to improve flavours of food including tea. A study was done to determine the effect of selected spices on consumer acceptability of spiced purple tea, their antioxidant properties and economic impact. TRFK
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::613b8bc192e3f57da325e14aeb7774f7
https://doi.org/10.4236/fns.2015.68073
https://doi.org/10.4236/fns.2015.68073
Publikováno v:
International Journal of Agricultural and Food Research. 4
A study was conducted to determine the effect of spices on anti-oxidant capacities, consumer acceptability and pricing of clone TRFK 6/8 aerated curt tea curl (CTC) processed tea as sold in the Kenyan market. Six spices and a spice mix including ging
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f06f58d1b5d1af4f41b995b55d0aab98
https://doi.org/10.24102/ijafr.v4i4.553
https://doi.org/10.24102/ijafr.v4i4.553
Publikováno v:
Journal of Food Research. 4:104
Value addition of bulk curl tear cut (CTC) black tea is important to meet emerging customer needs and address challenges in a competitive beverage market. Spicing of the tea is one way of value addition but little or no research has been done on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4206bf0ba5a9a558c59b80c9abef99e
https://doi.org/10.5539/jfr.v4n6p104
https://doi.org/10.5539/jfr.v4n6p104
Publikováno v:
Journal of Food Research. 4:59
Tea phytochemicals have been reported to exhibit potent antimicrobial activity. This current study reports the ability of Streptococcus thermophilus and Lactobacillus bulgaricus to grow, survive and multiply in the presence of tea phytochemicals duri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d722b3b042bdfb158c8f463f2f9ec7d
https://doi.org/10.5539/jfr.v4n4p59
https://doi.org/10.5539/jfr.v4n4p59