Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds
Published 2016 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds
Authors
Keywords
Black tea waste, Extraction of phenolics, Catechins, Theaflavins, Antioxidant, Antimicrobial
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 242, Issue 9, Pages 1523-1532
Publisher
Springer Nature
Online
2016-02-26
DOI
10.1007/s00217-016-2653-9
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Changes in polyphenol content during production of grape juice concentrate
- (2013) Esra Capanoglu et al. FOOD CHEMISTRY
- Tea: A native source of antimicrobial agents
- (2013) Sumit Bansal et al. FOOD RESEARCH INTERNATIONAL
- Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey
- (2012) Arda Serpen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas
- (2010) Svetli Dubeau et al. FOOD CHEMISTRY
- Variation in antioxidant potential and total polyphenol content of fresh and fully-fermented Sri Lankan tea
- (2010) S. Jayasekera et al. FOOD CHEMISTRY
- Simultaneous determination of theanine, gallic acid, purine alkaloids, catechins, and theaflavins in black tea using HPLC
- (2010) Yuanyuan Wang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Antioxidant properties of tropical and temperate herbal teas
- (2010) E.W.C. Chan et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Flavanol database for green and black teas utilising ISO 14502-1 and ISO 14502-2 as analytical tools
- (2010) Jacek Obuchowicz et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Antifungal Activity of Black Tea Polyphenols (Catechins and Theaflavins) against Candida Species
- (2009) M.A.M. Sitheeque et al. CHEMOTHERAPY
- Investigation of the Site-Specific Accumulation of Catechins in the Tea Plant (Camellia sinensis (L.) O. Kuntze) via Vanillin−HCl Staining
- (2009) Yajun Liu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Extraction of caffeine from tea stalk and fiber wastes using supercritical carbon dioxide
- (2009) Hacer İçen et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentina
- (2008) Claudia Anesini et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of Pressurized Low Polarity Water Extraction Parameters on Antioxidant Properties and Composition of Cow Cockle Seed Extracts
- (2008) Özlem Güçlü-Üstündağ et al. PLANT FOODS FOR HUMAN NUTRITION
- Antioxidant and antimicrobial activities of tea infusions
- (2007) M. Pilar Almajano et al. FOOD CHEMISTRY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started