Zobrazeno 1 - 10
of 184
pro vyhledávání: '"green tea powder"'
Publikováno v:
Animals, Vol 14, Iss 20, p 3020 (2024)
This study was conducted to investigate the effects of different levels of Green Tea Powder on the performance, egg quality, serum immune and antioxidant indices, and cecal microflora of 300-day-old Chishui black-bone chickens during the peak laying
Externí odkaz:
https://doaj.org/article/aa287835e0bd41658b586c2e58659270
Autor:
Leila Nateghi, Fatemeh Zarei
Publikováno v:
Journal of Nutrition and Food Security, Vol 8, Iss 2, Pp 172-179 (2023)
Today there is an increasing demand for low-calorie and functional food products worldwide. Green tea powder (GTP) has antioxidant property due to its phenolic structure which makes it a good natural replacement for synthetic antioxidants. Stevia is
Externí odkaz:
https://doaj.org/article/089d53c8c55a4774b75e943afae49c7c
Autor:
Junying Li, Xueling Chang, Xiangming Chen, Ruiyu Ma, Renrong Qi, Wei Liu, Yan Li, Yi Wan, Qinqin Qiu, Qiance Shao, Aiqiao Liu, Kai Zhan
Publikováno v:
Poultry Science, Vol 102, Iss 10, Pp 102924- (2023)
ABSTRACT: The paper aimed to evaluate the effects of dietary inclusion of green tea powder (GTP) on laying performance, egg quality, and blood biochemical parameters of laying hens. A total of 240 Jingfen No. 6 laying hens (age, 24 wk) were randomly
Externí odkaz:
https://doaj.org/article/c965dc98fc4a48c8b828a777bf56abab
Publikováno v:
Scientific African, Vol 20, Iss , Pp e01698- (2023)
Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods. Consideration was given to reducing acrylamide levels by reducing Maill
Externí odkaz:
https://doaj.org/article/51d6c0c36d2f4a3c8d9d37b1e2bf4e6c
Akademický článek
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Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 155-162 (2022)
The potato green tea sugar-free chiffon cake was made by using potato flour and green tea flour instead of some low gluten flour, and using xylitol instead of sugar in traditional chiffon cake. With texture characteristics, specific volumes and senso
Externí odkaz:
https://doaj.org/article/f19bf542e4fb40e2a70ee3bb27c88fad
Autor:
Jin Wang, Lu Dong, Jia-qiang Hu, Yuan-yi-fei Wang, Ang Li, Bo Peng, Bo-wei Zhang, Jing-min Liu, Shuo Wang
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Tea powder has been reported to have some physiological functions. However, there is no report on whether there are differences in the active ingredients of tea powder with different qualities and whether there are different prebiotic mechanisms. Thi
Externí odkaz:
https://doaj.org/article/9555b5b16a47472ba4094d6e03e8fcb8
Akademický článek
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Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1522 (2023)
Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antio
Externí odkaz:
https://doaj.org/article/5c86f59183924d7697a7df7d559e061f
Publikováno v:
Poultry Science, Vol 100, Iss 1, Pp 388-395 (2021)
Dietary supplementation of green tea changes the antioxidative capacity of chickens. However, the effect of green tea supplementation in the diet on egg quality and the consequent change in processing capacity is still not well known. The aim of this
Externí odkaz:
https://doaj.org/article/ea288d8ea1f241c38f5b57c37914cede