Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Heyuan JIANG"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 344-351 (2024)
Black tea is the most important in the world tea production, and is very popular in the world tea market. China has abundant tea resources, especially unused tea leaves in summer and autumn, and there are a few new ways to develop them, such as proce
Externí odkaz:
https://doaj.org/article/6299654bcc1b490a93b8a8708e4d5360
Publikováno v:
Foods, Vol 12, Iss 16, p 3134 (2023)
Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) in black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxid
Externí odkaz:
https://doaj.org/article/68202691ab4c4068bca63c15f68720af
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 13, p 11017 (2023)
Without affecting cell viability, epigallocatechin gallate (EGCG), gallocatechin gallate (GCG), theaflavine-3,3′-digallate (TFDG), or theasinensin A (TSA) have been found to effectively reduce intracellular melanin content and tyrosinase (TYR) acti
Externí odkaz:
https://doaj.org/article/0bb2da0029a84304a044c92780123f2c
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 7, p 6013 (2023)
The inhibition of tyrosinase (TYR) activity is an effective measure to inhibit melanin synthesis. At present, there are many methods with discrepant details that study the TYR inhibitory activity of samples. Under the same experimental conditions, th
Externí odkaz:
https://doaj.org/article/469e815faf1748c8afe07b5ebe06755f
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 6, Pp 391-402 (2019)
Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits durin
Externí odkaz:
https://doaj.org/article/6fa1a8d7ab8d4863b5c80252908017fc
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 2, Pp 112-119 (2019)
The quantitative determination of four theaflavin monomers by a rapid reversed-phase high performance liquid chromatographic method was developed. A new RP-18 end-capped column with particle size 2 µm and equilibrated to 35°C in a Shimadzu temperat
Externí odkaz:
https://doaj.org/article/20a8a4a408e44971860941c3e4841ff5
Autor:
Jinjin Xue, Panpan Liu, Junfeng Yin, Weiwei Wang, Jianyong Zhang, Wei Wang, Ting Le, Dejiang Ni, Heyuan Jiang
Publikováno v:
Foods, Vol 11, Iss 9, p 1228 (2022)
Changes in key odorants of shaken black tea (SBT) during its manufacture were determined using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC
Externí odkaz:
https://doaj.org/article/d70e6060975845e98f8f862fae9c9ffc
Autor:
Wei Wang, Ying Gao, Weiwei Wang, Jianyong Zhang, Junfeng Yin, Ting Le, Jinjin Xue, Ulrich H. Engelhardt, Heyuan Jiang
Publikováno v:
Antioxidants, Vol 11, Iss 3, p 502 (2022)
Kojic acid, β-arbutin, α-arbutin, and deoxyarbutin have been reported as tyrosinase inhibitors in many articles, but some contradictions exist in their differing results. In order to provide some explanations for these contradictions and to find th
Externí odkaz:
https://doaj.org/article/5ecb91d20a5b4960913a1d6c8cbfd68f
Autor:
Jianyong Zhang, Hongchun Cui, Jinjin Xue, Wei Wang, Weiwei Wang, Ting Le, Lin Chen, Ulrich H. Engelhardt, Heyuan Jiang
Publikováno v:
Foods, Vol 10, Iss 12, p 2971 (2021)
The separation and preparation of theasinensins have been hot spots in the field of tea chemistry in recent years. However, information about the mechanism of efficient adsorption of tea theasinensins by resin has been limited. In this study, the ads
Externí odkaz:
https://doaj.org/article/5bcb4bde7f15446ead0ba8a200e105c6
Publikováno v:
Molecules, Vol 25, Iss 18, p 4076 (2020)
Although tea catechins in green tea and green tea beverages must be stable to deliver good sensory quality and healthy benefits, they are always unstable during processing and storage. Ascorbic acid (AA) is often used to protect catechins in green te
Externí odkaz:
https://doaj.org/article/32a86bd98f9b4ddc9f74acdfcca13142