Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes
S Liang, D Granato, C Zou, Y Gao, Y Zhu… - Trends in food science & …, 2021 - Elsevier
Background Over the past two decades, the global beverage industry has developed
rapidly. Especially, the global tea beverage market reached 37 million tons in 2016, an …
rapidly. Especially, the global tea beverage market reached 37 million tons in 2016, an …
Tea polyphenols and their preventive measures against cancer: Current trends and directions
Cancer is exerting an immense strain on the population and health systems all over the
world. Green tea because of its higher simple catechin content (up to 30% on dry weight …
world. Green tea because of its higher simple catechin content (up to 30% on dry weight …
[HTML][HTML] Targeted and nontargeted metabolomics analysis for determining the effect of different aging time on the metabolites and taste quality of green tea beverage
C He, Z Jiang, X Wang, L Cui, T Geng, B Zhu, Z Liu - LWT, 2023 - Elsevier
As popular and healthy beverage, the shelf life of green tea beverage (GTB) considerably
affects their flavor. In this study, metabolomics and quantitative sensory evaluations were …
affects their flavor. In this study, metabolomics and quantitative sensory evaluations were …
Aflatoxin B1 Degradation by Ery4 Laccase: From In Vitro to Contaminated Corn
Aflatoxins (AFs) are toxic secondary metabolites produced by Aspergillus spp. and are found
in food and feed as contaminants worldwide. Due to climate change, AFs occurrence is …
in food and feed as contaminants worldwide. Due to climate change, AFs occurrence is …
Catechins and Selenium Species—How They React with Each Other
A Sentkowska, K Pyrzynska - Molecules, 2023 - mdpi.com
The combination of selenium and tea infusion, both with antioxidant properties, has
potentially complementary mechanisms of action. Se-enriched tea has been considered as …
potentially complementary mechanisms of action. Se-enriched tea has been considered as …
Innovative technologies in tea-beverage processing for quality improvement
S Liang, Y Gao, YQ Fu, JX Chen, JF Yin… - Current Opinion in Food …, 2022 - Elsevier
Highlights•Decreasing processing temperature is critical for maintaining tea-beverage
quality.•Extraction efficiency of catechins was improved by novel nonthermal technologies.• …
quality.•Extraction efficiency of catechins was improved by novel nonthermal technologies.• …
Cranberry juice polyphenols inhibited the formation of advanced glycation end products in collagens, inhibited advanced glycation end product-induced collagen …
Collagens in the human skin are susceptible to glycation due to their long half-life of about
15 years, accumulating advanced glycation end products (AGEs). The formation of AGEs …
15 years, accumulating advanced glycation end products (AGEs). The formation of AGEs …
Effects of different concentrations of ascorbic acid on the stability of (+)–Catechin under enzymatic conditions
C Li, X Ding, J Li, S Yan - Food Chemistry, 2023 - Elsevier
A series of incubation systems of (+)-catechin (Cat), ascorbic acid (AA) and polyphenol
oxidase (PPO) of lotus rhizome at 40° C were performed to investigate the effect and …
oxidase (PPO) of lotus rhizome at 40° C were performed to investigate the effect and …
表没食子儿茶素没食子酸酯的化学修饰及生物活性研究进展.
姜秋香， 唐礼荣， 张辉， 张希 - Journal of Food Safety & …, 2022 - search.ebscohost.com
表没食子儿茶素没食子酸酯(epigallocatechin gallate, EGCG) 是茶叶中的一种重要儿茶素,
具有良好的生物活性, 但口服生物利用度低, 脂溶性及稳定性差等缺点使其在功能性健康产品 …
具有良好的生物活性, 但口服生物利用度低, 脂溶性及稳定性差等缺点使其在功能性健康产品 …
抗坏血酸降解机理以及脱氢抗坏血酸对食品的影响研究进展.
李洁， 李彩云， 舒佳欣， 姜慧雯… - Modern Food Science …, 2022 - search.ebscohost.com
(1. College of Food Science and Technology, HuazhongAgricultural University, Wuhan
430070, China)(2. Aquatic Vegetable Preservation and Processing Technology Engineering …
430070, China)(2. Aquatic Vegetable Preservation and Processing Technology Engineering …