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Dynamic changes in the diversity and function of bacterial community during black tea processing
Dynamic changes diversity function bacterial community black tea
2024/7/30
Among all types of tea, black tea is produced in the largest amount worldwide, and its consumption is still increasing. Enzymatic fermentation is considered majorly contribute to quality formation of ...
Tea taste assessments generally rely on panel sensory evaluation, which often yield inconsistent results. Therefore, the rapid and nondestructive assessment of the taste attributes of tea is important...
Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system
红茶 发酵质量 NIRS CVS SVM
2023/4/20
Intelligent identification of black tea fermentation quality is becoming a bottleneck to industrial automation. This study presents at-line rapid detection of black tea fermentation quality at industr...
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 ...
Consumption of flavonoids in onions and black tea: lack of effect on F2-isoprostanes and autoantibodies to oxidized LDL in healthy humans
Flavonoid onions black tea antioxidant
2016/6/13
Oxidative damage to lipids in vivo may be
involved in the development of atherosclerosis and cancer.
Onions and black tea are foods rich in flavonoids, predominantly
the flavonoid quercetin, which ...
Consumption of high doses of chlorogenic acid, present in coffee, or of black tea increases plasma total homocysteine concentrations in humans
Polyphenol coffee tea
2016/6/12
In population studies, high intakes of coffee are
associated with raised concentrations of plasma homocysteine, a
predictor of risk of cardiovascular disease. Chlorogenic acid is a
major polyphenol...
he effects of theaflavin-enriched black tea extract on muscle soreness,oxidative stress,inflammation,and endocrine responses to acute anaerobic interval training:a randomized,double-blind,crossover study
theaflavin-enriched black tea extract muscle soreness oxidative stress inflammation endocrine responses acute anaerobic interval training randomized double-blind crossover study
2015/7/20
Muscle soreness and decreased performance often follow a bout of high-intensity exercise. By reducing these effects, an athlete can train more frequently and increase long-term performance. The purpos...
Fermentation Characteristics, Tannin Contents and In vitro Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures
Tea By-product Silage Fermentation Tannin In vitro Ruminal Degradation
2016/5/16
Green and black tea by-products, obtained from ready-made tea industry, were ensiled at 10°C, 20°C, and 30°C. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, ...
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...
Mineral Contents of Different Classes of Black Tea Produced by Orthodox and Çaykur Methods
Mineral Contents Different Classes Black Tea Orthodox Ç aykur Methods
2009/1/15
Potassium, calcium, phosphor, manganese, magnesium, iron, copper and zinc contents were determined for seven different classes of tea produced by orthodox and Çaykur methods in 3 shooting perio...
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...
Can black tea influence plasma total homocysteine concentrations?
Black tea total homocysteine polyphenols
2016/12/30
Polyphenols can act as acceptors of methyl groups during the metabolism of methionine to homocysteine. This may result in elevations in plasma total homocysteine (tHcy) concentrations after ingestion ...