Zobrazeno 1 - 10
of 338
pro vyhledávání: '"Leaf tea"'
Publikováno v:
Journal of Analytical Science and Technology, Vol 15, Iss 1, Pp 1-11 (2024)
Abstract In this study, a rapid, sensitive and accurate analytical method was optimized for the determination of trace levels of cadmium (Cd) by flame atomic absorption spectrophotometry (FAAS) after antimony oxide nanoparticles (AO-NPs)-based disper
Externí odkaz:
https://doaj.org/article/d005ce044d184473bee8ea3eda74029d
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 187-194 (2024)
In order to optimize the fermentation process conditions of mulberry leaf tea and explore the changes in antioxidant activity of mulberry leaf tea after fermentation. This experiment used response surface analysis to determine the optimal process con
Externí odkaz:
https://doaj.org/article/6ad02647363343389d8306398941ad54
Autor:
Taib Khaqiqi, Umar Hafidz Asy’ari Hasbullah, Rizky Muliani Dwi Ujianti, Fafa Nurdyansyah, Rini Umiyati, Jaya Mahar Maligan
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 12, Iss 3, Pp 154-164 (2024)
ABSTRAK Produk teh dapat dibuat dari bahan non teh seperti daun jambu air. Tujuan dari penelitian ini yaitu untuk mempelajari sifat kimia teh daun jambu biji delima melalui perlakuan non-oksidasi dan oksidasi enzimatik menggunakan berbagai teknik
Externí odkaz:
https://doaj.org/article/f7965d4745de4afea59a1e73445cb40b
Publikováno v:
The Journal of Poultry Science, Vol 61, Iss 0 (2024)
In the present study, the effects of dietary supplementation with a mixed fermented loquat leaf tea residue (MFL) were evaluated on muscle α-tocopherol concentration and drip loss of Tsushima-Jidori crossbred chicken. MFL contained significantly les
Externí odkaz:
https://doaj.org/article/a47e61dc2dc7423c8ec2ea3cd0f18740
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101649- (2024)
This study investigated the effect of anaerobic treatment on the non-volatile components and angiotensin-converting enzyme (ACE) inhibitory activity in purple-colored leaf tea. Results showed that after 8 h of anaerobic treatment, the γ-aminobutyric
Externí odkaz:
https://doaj.org/article/b8ace10b85ac47fe929619a0da17c00a
Autor:
Kiki Fibrianto, Igoy Arya Bimo, Atika Muna Sofa, Azalea Putri, Devia Amelia, Ovirista Rachma Lalilika, Irha Putri Genbrovit, Ahmad Izzul Haq
Publikováno v:
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, Vol 7, Iss 1, Pp 20-28 (2024)
Response Surface Methodology (RSM) has been widely employed for optimizing processes. However, the implementation of RSM in sensory studies is still limited. Moreover, most publications implementing RSM on sensory disregarded the validation stage as
Externí odkaz:
https://doaj.org/article/8456869f95294a348730291d9911cec0
Autor:
Xiaoyu Yang, Zijun Liu, Yanhao Zhang, Shuangzhi Zhao, Shigan Yan, Liping Zhu, Qingxin Zhou, Leilei Chen
Publikováno v:
Foods, Vol 13, Iss 15, p 2347 (2024)
Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation with Eurotium cristatum of MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics
Externí odkaz:
https://doaj.org/article/c0cb2096472e4146bdf96e44ea1824f5
Autor:
Liangzhen Jiang, Xiao Han, Luo Wang, Haonan Zheng, Gen Ma, Xiao Wang, Yuanmou Tang, Xiaoqin Zheng, Changying Liu, Yan Wan, Dabing Xiang
Publikováno v:
Fermentation, Vol 10, Iss 7, p 369 (2024)
Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartary buckwheat leaves are rich in functional active substances such as fl
Externí odkaz:
https://doaj.org/article/d2587a8065fd4f8f98473a9be651e70a
Publikováno v:
Food Frontiers, Vol 4, Iss 3, Pp 1496-1510 (2023)
Abstract Dysbiosis of the gut microbiota and metabolic disorders contributes to the occurrence of diabetes mellitus. Polyphenols reduce the risk of type II diabetes mellitus (T2DM) by inhibiting α‐glucosidase. Mulberry leaf Fu tea (FM) is a kind o
Externí odkaz:
https://doaj.org/article/b536831523444fb5827306f2baabef79
Publikováno v:
Shipin Kexue, Vol 44, Iss 10, Pp 300-309 (2023)
In order to investigate the changes of metabolite profile during the fermentation of ‘Golden Flower’ Eucommia ulmoides leaf tea, quantitative, qualitative and differential analyses of small molecule metabolites in tea samples at different ferment
Externí odkaz:
https://doaj.org/article/2c40a9b95b7b495a862ab4a9225b2d50