Green tea is one of the most popular and extensively used dietary supplement in the United
States. Diverse health claims have made for green tea as a trendy ingredient in the growing …

Using “natural green” plant extracts or their derived products in various food and beverage
applications is an increasing trend in the food industry. Selection of these plant extracts and …

Essential oils (EOs) such as Peppermint oil (PO) and Green Tea oil (GTO) have extensively
been reported for their nutritional and biomedical properties. To overcome the sensitivity of …

The nearly ubiquitous consumption of cereals all over the world gives cereals an important
position in international nutrition. Besides the high starch content as energy source, cereals …

Green tea catechins can undergo degradation, oxidation, epimerization and polymerization
during food processing. Many factors could contribute to the chemical changes of green tea …

During breadmaking, different ingredients are used to ensure the development of a
continuous protein network that is essential for bread quality. Interests in incorporating …

Green tea polyphenols are potential antioxidants, anti-carcinogenic and effective against
various degenerative disorders. Polyphenols are more sensitive to high temperature and …

Black tea is rich in phenolic antioxidants and has various health benefits. Chinese steamed
bread (CSB) is a traditional food produced through steaming of fermented dough. Black tea …

The lactic acid bacteria (LAB) and yeast strains with phytate degrading ability were isolated
from Iranian traditional sourdough, and based on the acid and bile tolerance, three LAB and …

(−)-Epigallocatechin-3-gallate (EGCG), the most abundant and biologically active compound
in tea, has been extensively studied for its activities related to disease prevention in animal …