منابع مشابه
Creaming in black tea.
Tea cream is the precipitate formed as tea cools. Its formation has been studied by X-ray scattering, and it is shown that a higher tea concentration leads to earlier onset of creaming and larger particles and that addition of theaflavin and calcium promotes creaming. Association constants between the major components of black tea have been obtained using NMR and show that calcium and glucose e...
متن کاملHealth benefits of black tea
_____________________________________________________________________________________________ Tea is the most common beverage in the world. It is consumed mostly as green tea, oolong, or black tea. Depending on the manufacturing process, different varieties of tea can be produced. As tea is one of the most popular beverages, it could be a tremendously important source of polyphenolic constituen...
متن کاملBlack Tea Extract Mediated Green Synthesis of Copper Oxide Nanoparticles
Copper oxide nanoparticles were synthesized using black tea extract and copper nitrate as thecopper source by the green method at different calcination temperatures. This method has manyadvantages such as nontoxic, economic viability, ease to scale up, less time consuming andenvironmental friendly approach for the synthesis of CuO nanoparticles without using any organicchemicals. The synthesize...
متن کاملAntioxidant activity of black tea vs. green tea.
Dear Editor: A recent article by Leung et al. (1) reported that drinking black tea has benefits equal to those of drinking green tea in terms of their antioxidant capacities because theaflavins present in black tea possess at least the same antioxidant potency as catechins present in green tea. As reported in related studies (2–4), it is clear that a group of theaflavins (TF) in black tea, spec...
متن کاملOptimization of Fermentation Time for Iranian Black Tea Production
The optimum fermentation times of black tea manufactured by two systems of Orthodox and CTC (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly polymerized substances and total liquid colour during the fermentation stage. Optimum fermentation times from the beginning of fermentation were determined to be 60 min and 15...
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ژورنال
عنوان ژورنال: Chagyo Kenkyu Hokoku (Tea Research Journal)
سال: 1970
ISSN: 0366-6190
DOI: 10.5979/cha.1970.53