Zobrazeno 1 - 10
of 155
pro vyhledávání: '"Instant tea"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 22, Pp 146-153 (2024)
In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV) techniques were used to investigate the effects of catalase and/or polyphenol oxidase on the aroma
Externí odkaz:
https://doaj.org/article/10265b9ef1714bbfbace7781c7eac980
Autor:
Muneeba Naseer Chaudhary, Xiaolin Li, Siyue Yang, Damao Wang, Liyong Luo, Liang Zeng, Wei Luo
Publikováno v:
Gels, Vol 10, Iss 10, p 670 (2024)
Enhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing. This study introduces a novel approach to address this issue thro
Externí odkaz:
https://doaj.org/article/b2ad6312e8184a619eaa81ffc209de7d
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
Akademický článek
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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
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
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
Akademický článek
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Akademický článek
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