Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves
出版年份 2015 全文链接
标题
Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves
作者
关键词
Green tea, Drying, Temperature, Quality, DPPH
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 1, Pages 721-729
出版商
Springer Nature
发表日期
2015-09-17
DOI
10.1007/s13197-015-2030-x
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Drying effect on flavonoid composition and antioxidant activity of immature kumquat
- (2015) Shyi-Neng Lou et al. FOOD CHEMISTRY
- Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: Method development and optimization of extraction process
- (2015) In Kyung Bae et al. FOOD CHEMISTRY
- Chlorophyll as an indicator of green tea quality
- (2015) Martina Ošťádalová et al. ACTA VETERINARIA BRNO
- Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties
- (2014) Óscar Rodríguez et al. JOURNAL OF FOOD ENGINEERING
- Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea
- (2013) Sathira Hirun et al. DRYING TECHNOLOGY
- Image analysis and green tea color change kinetics during thin-layer drying
- (2013) Mohammad Shahabi et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Total phenolic content and antioxidant activity of three Iranian endemic Achillea species
- (2013) Shima Gharibi et al. INDUSTRIAL CROPS AND PRODUCTS
- Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papaya L.)
- (2013) H. V. Annegowda et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Total Phenolics, Flavonoids, and Antioxidant Activity of Sage (Salvia officinalis L.) Plants as Affected by Different Drying Methods
- (2012) Ibtissem Hamrouni-Sellami et al. Food and Bioprocess Technology
- Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods
- (2012) José Pinela et al. FOOD CHEMISTRY
- Evaluation of six drying treatments with respect to essential oil yield, composition and color characteristics of Thymys daenensis subsp. daenensis. Celak leaves
- (2012) Mehdi Rahimmalek et al. INDUSTRIAL CROPS AND PRODUCTS
- Evaluation of Drying Methods with Respect to Drying Kinetics, Mineral Content, and Color Characteristics of Savory Leaves
- (2011) Derya Arslan et al. Food and Bioprocess Technology
- Phenolic Profile, Antioxidant Capacity, and Antimicrobial Activity of Leaf Extracts from SixVitis viniferaL. Varieties
- (2011) Višnja Katalinic et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leaves
- (2011) Quan V. Vuong et al. JOURNAL OF FOOD ENGINEERING
- Effect of drying method on the antioxidant capacity of six Lamiaceae herbs
- (2010) M.B. Hossain et al. FOOD CHEMISTRY
- ANTIPEROXIDATIVE, FREE RADICAL SCAVENGING AND METAL CHELATING ACTIVITIES OF BOERHAAVIA DIFFUSA L.
- (2010) A. PRATHAPAN et al. JOURNAL OF FOOD BIOCHEMISTRY
- Hepatotoxicity from green tea: a review of the literature and two unpublished cases
- (2009) Gabriela Mazzanti et al. EUROPEAN JOURNAL OF CLINICAL PHARMACOLOGY
- Effect of Drying on the Color of Tarragon (Artemisia dracunculus L.) Leaves
- (2009) Akbar Arabhosseini et al. Food and Bioprocess Technology
- Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
- (2009) Antonio Vega-Gálvez et al. FOOD CHEMISTRY
- Green tea preparation and its influence on the content of bioactive compounds
- (2009) Draženka Komes et al. FOOD RESEARCH INTERNATIONAL
- Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome
- (2009) A. Prathapan et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Caffeine extraction from green tea leaves assisted by high pressure processing
- (2009) Xi Jun JOURNAL OF FOOD ENGINEERING
- Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves
- (2007) Derya Arslan et al. ENERGY CONVERSION AND MANAGEMENT
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More