Zobrazeno 1 - 10
of 149
pro vyhledávání: '"Instant tea"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101401- (2024)
Tea products, such as instant tea, have been shown to improve the aroma of meat products. However, the mechanisms by which tea products enhance meat aroma have not been adequately explained. In this study, we analyzed the impact of instant tea on the
Externí odkaz:
https://doaj.org/article/ca3b7195e6c94977b6f1188a87c623d4
Autor:
Jian-Chang Jin, Shuang Liang, Shang-Xiong Qi, Ping Tang, Jian-Xin Chen, Quan-Sheng Chen, Yan-Feng Chen, Jun-Feng Yin, Yong-Quan Xu
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionInstant teas are particularly rich in tea polyphenols and caffeine and have great potential as food ingredients or additives to improve the quality of food and enhance their nutritional and commercial value.MethodsTo determine the relatio
Externí odkaz:
https://doaj.org/article/1e0b3d73e2a64d46aee09291241785ab
Autor:
Nhan Nguyen Phu Thuong, Khang Van Chi, Van Hung Pham, Thi Tuu Tran, Anh Nguyen Huu Thuan, Nhan Le Thi Hong
Publikováno v:
Open Chemistry, Vol 21, Iss 1, Pp 178-25 (2023)
The aim of this study is to determine the suitable conditions for enzyme-assisted hydrolysis and the production of instant tea from hydrolysed ginger. Several parameters of ginger hydrolysis were investigated, such as the enzyme concentration from 0.
Externí odkaz:
https://doaj.org/article/d562b4595cf2451b8f8153f11ccbce0d
Publikováno v:
Arabian Journal of Chemistry, Vol 15, Iss 10, Pp 104147- (2022)
Refuse tea is industrially identified as broken mixed fannings (BMF). It is a primary raw material for instant tea production. The aroma escape during the process affects the quality of instant tea used for application in the food and beverage indust
Externí odkaz:
https://doaj.org/article/a0697bd2c5384b73a2bd3a2a1293cc1a
Akademický článek
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Akademický článek
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Autor:
Nguyen Phu Thuong Nhan, Nguyen Duong Vu, Le Van Thanh, Than Thi Minh Phuong, Long Giang Bach, Tran Quoc Toan
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 2, Pp 385-391 (2020)
Introduction. Codonopsis javanica L. root is a gingsen-like medicinal material with valuable bioactive compounds and alkaloids in its composition. However, the diversification of commercial products from Codonopsis javanica root extract is limited an
Externí odkaz:
https://doaj.org/article/5bd411190d37465e9dbe99a3811600ce
Publikováno v:
Journal of Food Measurement and Characterization, 17(2), 1735-1747
Journal of Food Measurement and Characterization 17 (2023) 2
Journal of Food Measurement and Characterization 17 (2023) 2
This work investigated the development of instant tea formulated using Cymbopogon citrates, Zingiber officinale and Moringa oleifera extracts. Fresh leaves of C. citrates and M. oleifera, and rhizopus of Z. officinale were processed into lyophilized
Autor:
Hong-Yan Liu, Yi Liu, Ying-Hui Mai, Huan Guo, Xiao-Qin He, Yu Xia, Hang Li, Qi-Guo Zhuang, Ren-You Gan
Publikováno v:
Foods, Vol 10, Iss 8, p 1930 (2021)
This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods
Externí odkaz:
https://doaj.org/article/e30934d79d954cd8ba04cdd9838b6f9d
Publikováno v:
Pharmacia 69(3): 621-630
Lotus and Green Tea leaves are two frequently used medicinal plants in Vietnam, utilized as food, drink, or in traditional treatments to help with weight loss and cholesterol reduction. The study’s major goal is to determine the parameters of the p