Zobrazeno 1 - 10
of 1 427
pro vyhledávání: '"erh"'
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1673-1686 (2024)
Abstract Circadian rhythm disorder (CRD) is closely associated with hair regression and shedding, but whether this risk can be transmitted to the offspring is unknown. Whether Pu‐erh tea, with alleviating effects of CRD‐mediated syndrome, can act
Externí odkaz:
https://doaj.org/article/c3bae8a41d5445f68a172f58f185d099
Autor:
Guohe Chen, Yajie Xue, Guangmei Zhu, He Xie, Jing Zhang, Wanling Xiao, Chuyi He, Jianan Huang, Zhonghua Liu, Chao Wang
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101925- (2024)
The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation
Externí odkaz:
https://doaj.org/article/13d118de586a40dfa7e82f6bc1d92ca9
Autor:
Xinyi Zhang, Hongyu Chen, Yang Liu, Xingchang Ou, Lun Liu, Jian Ouyang, Ronggang Jiang, Xiaoqin Yi, Ligui Xiong, Jianan Huang, Zhonghua Liu
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102001- (2024)
The Chinese proverb “One mountain, one flavor” reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles. However, limited research has been conducted on the chemical composition underlyin
Externí odkaz:
https://doaj.org/article/6e7913b7de5d4935bb20b7d6847334cf
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101553- (2024)
Piling fermentation (PF) is crucial for Pu-erh tea aroma, yet its microbial and moist-heat impact on aroma quality is poorly understood. Solid-phase microextraction, solvent-assisted flavor evaporation, and gas chromatography–mass spectrometry were
Externí odkaz:
https://doaj.org/article/ec685ea06a9b4d66ac7656c5234bbb3f
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 144-156 (2024)
This study explored the effect of commercial ripened Pu-erh tea (Y562, China Tea (Yunnan) Industry Co. Ltd.) on improving the health of populations with abnormal glucose and lipid metabolism. Qualified volunteers were recruited for nutritional epidem
Externí odkaz:
https://doaj.org/article/ed69fe052744400ea1f91c77c67953ea
Enhanced Fermentation of Pu-Erh Tea with Aspergillus niger: Quality and Microbial Community Analysis
Autor:
Jingchuan Zheng, Lijun Yu, Muhammad Aaqil, Qiaomei Wang, Wenshu Peng, Li Zhuang, Wanying Gong, Tingting Zheng, Miaomiao Zhao, Chao Wang, Xingjiao Jiang, Liang Yan, Ruijuan Yang
Publikováno v:
Molecules, Vol 29, Iss 23, p 5647 (2024)
Post-fermented Pu-erh tea (PFPT) is a microbial fermented tea characterized by unique sensory attributes and multiple health benefits. Aspergillus niger is the dominant fungus involved in the fermentation process and plays a significant role in impar
Externí odkaz:
https://doaj.org/article/9f2e7267329e4eafabd0597e05390fc9
Autor:
Chunyan Zhao, Lei Zhao, Zelin Li, Yue Miao, Shuwen Lei, Bo Shan, Qiuping Wang, Chao Tan, Chunxiu Peng, Jiashun Gong
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106185- (2024)
Theabrownin (TB) is the main characteristic component and bioactive substance of Pu-erh tea. Our previous studies have demonstrated interactions among the TB, the circadian rhythm, and obesity, but the underlying mechanism remains unclear. In this st
Externí odkaz:
https://doaj.org/article/05e70f9ccebf4ef88be3347d82a8155c
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 23, Pp 262-269 (2023)
In order to explore the role of exogenous bacteria in the fermentation process of Pu-erh tea and its impact on tea quality, the present study aimed to explore the differences in metabolite changes during fermentation of Pu-erh tea treated with differ
Externí odkaz:
https://doaj.org/article/8e31e01eeaae45e6aba1f9cedb42d4e0
Autor:
Xiongyu Li, Miao Niu, Hongyan Yang, Xianxiu Zhou, Jianliang Ding, Yawen Xu, Caiyou Lv, Jiahua Li
Publikováno v:
Foods, Vol 13, Iss 17, p 2800 (2024)
To expand the development of characteristic extension products of Yunnan tea and improve the utilization rate of Yunnan tea resources, in this study, we compared the metabolite composition among raw Pu-erh tea, ripe Pu-erh tea prepared with glutinous
Externí odkaz:
https://doaj.org/article/e7a5535a29d54344971f8bacad9c81b3
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 243-250 (2023)
In this study, the aroma compounds in Pu-erh ripe tea were enriched by means of atmospheric water distillation, and evaluated by gas chromatography-olfactometry (GC-O) after gradient dilution. A total of 22 aroma compounds with flavor dilution (FD) f
Externí odkaz:
https://doaj.org/article/ec2644e88848439ba6848b05ce98bc3b