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Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS
(Elsevier Science, 2016-05)
Volatile profiles of 63 black and 38 green teas from different countries were analysed with Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) both for tea leaves and tea infusion. The headspace volatile ...
Tea: aspects related to the quality and prospectsChá: Aspectos relacionados à qualidade e perspectivas
(2009-01-01)
Camellia sinensis, which is cultivated in more than 30 countries, assuming a great socioeconomic importance. Several studies suggest that tea has protective effects against cancer and cardiovascular disease, due to the ...
Immobilized Tannase Treatment Alters Polyphenolic Composition In Teas And Their Potential Anti-obesity And Hypoglycemic Activities In Vitro
(Royal Soc ChemistryCambridge, 2016)
Analysis of polyphenolic content in teas using sensors
(2019-01-01)
Tea is one of the most consumed beverages in the world. Green tea and Black tea are the most common and are both made from the same plant called Camellia sinensis. In South America, the most consumed tea is Mate tea from ...
Neural Networks for Tea Leaf Classification
(Institute of Physics Publishing, 2020-01-07)
The process of classification of the raw material, is one of the most important procedures in any tea dryer, being responsible for ensuring a good quality of the final product. Currently, this process in most tea processing ...
Vine tea (Ampelopsis grossedentata): A review of chemical composition, functional properties, and potential food applications
(Elsevier B.V., 2021-01-01)
Herbal teas like vine tea (Ampelopsis grossedentata) have been traditionally consumed worldwide because of their health-promotion and pleasant taste. Vine tea and its main bioactive component, dihydromyricetin, have gained ...