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Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea
hot drink microwave drying polyphenols antioxidant activity quality characteristics sensory analysis
2016/12/9
Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In ...
Impact of Magnesium Sulphate on Biochemical and Quality Constituents of Black Tea
Magnesium Sulphate Biochemical Quality Constituents of Black Tea
2010/11/8
Field experiment was laid out in Randomized Block Design (RBD) at UPASI tea experimental farm, with eight treatments and three replications. Amino acid content in tea leaves increased due to soil appl...
Use of a Fungal Lipase for Enhancement of Aroma in Black Tea
lipase for tea processing lipase for aroma enhancement Rhizomucor miehei
2009/6/17
Lipases produced extracellularly by bacteria and fungi are being widely used in the food industry for flavour development. During tea processing, the possibility of enhancing the flavour of tea by the...
Radical Scavenging Activity of Japanese Black Tea, Toyama Kurocha
radical scavenging activity DPPH method late-fermented tea
2009/6/17
The radical scavenging activity of the Japanese late-fermented black tea, Toyama Kurocha, was investigated. The activity was determined by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method, and its radi...
Impact of Magnesium Sulphate on Biochemical and Quality Constituents of Black Tea
Biochemical and Quality Constituents Black Tea
2016/5/31
Field experiment was laid out in Randomized Block Design (RBD) at UPASI tea experimental farm, with eight treatments and three replications. Amino acid content in tea leaves increased due to soil appl...
Quantitative Analysis of in Traditional Egyptian Foods (Koushary and Foul Medams), Black Tea, Instant Coffee and Bottled Waters by Solid Phase Extraction-Capillary Gas Chromatography-Mass Spectroscopy
Phthalates Plasticizers Egyptian Foods
2016/5/31
In the present study, method of solid-phase extraction followed by capillary gas chromatography coupled to mass spectrometry (SPE-GC-MS) was used for quantitative analysis of trace levels of phthalate...
Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tea Aroma Complex
fermentation under enriched oxygen atmosphere volatile flavor compounds quality
2010/11/23
Enriching the atmosphere of fermenting “dhool” (macerated leaf) with oxygen led to faster production of some black tea volatile flavor compounds (VFC). There was a general rise in the total amounts of...
The Effects of Some Agronomic and Processing Practices and Clones on the Relative Composition of the Theaflavins in Black Tea
agronomic practices black tea processing clones
2010/11/23
Four main theaflavins:-theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate and theaflavin-3,3'-digallate are produced during black tea processing. For tea fermented for same duration the relative ...