to evaluate the most suitable method as well as different conditions of blanching in the process of green tea production from local tea green leaves, this research was conducted in split plot in time and on the basis of a randomized complete block design of six treatments in 3 replications (different plucking times). two common methods of blanching by steaming and panning were used. green leaf ...

Fixation is essential in green tea processing to inactivate the polyphenol oxidase enzyme. In Indonesia, made from Assam variety and produced using panning method. Few studies are reported on Indonesian clones of Sinensis variety. This study aims identify chemical characteristics, antioxidant activity, sensory evaluation local (GMBS 2, GMBS 4, 5) with different fixation methods (panning steamin...

The target of this study was to investigate the possibility of MDF productionfrom Eucalyptus camaldulensis wood. MDF fibers were produced applying threelevels of steaming time. Laboratory MDF boards were produced using thegenerated fibers and different pressing temperature and time. Physical andmechanical properties of MDF panels were measured using relevant EU testmethods and were statisticall...

BACKGROUND Steaming of ginseng is known to change its chemical composition and biological activity. This study was carried out to investigate the effect of different steaming time-scales on chemical constituents and antiproliferative activity of Vietnamese ginseng (VG). METHODS VG was steamed at 105°C for 2-20 h. Its saponin constituents and antiproliferative activity were studied. The simila...

The metabolic profiles of Panax quinquefolius and its associated therapeutic values are critically affected by the repetitious steaming times. The times-dependent steaming effect of P. quinquefolius is not well-characterized and there is also no official guideline on its times of steaming. In this paper, a UPLC-Q-TOF-MS/MS method was developed for the qualitative profiling of multi-parametric m...

medium density fiberboard (mdf) was produced using moist depithed bagasse stored dry or wet. the duration of storage for either method varied between 0 to 4 months. two steaming temperatures of 175c and 185c were also used. mdf boards were produced in the laboratory and the common mechanical and physical properties were measured and compared. results showed that an increased steaming temperat...

Four crossbred steers (395 kg) with cannulas in the rumen, proximal duodenum and distal ileum were used to evaluate effects of steaming time of corn on characteristics of digestion. The basal diet contained (DM basis) 12% forage-and 75% corn. The corn portion of the diet was provided as either dry-rolled (DR) or steam-flaked (SF), which had been exposed to steam for 34, 47 or 67 min prior to fl...

Flavor quality of Liriopis tuber tea that was made using a steaming process was studied by measuring changes in headspace volatile compounds. Headspace volatile compounds of the prepared samples were isolated, separated and identified by the combined system of purge & trap, automatic thermal desorber, gas chromatography, and mass selective detector. As steaming frequencies were increased, the a...

The most efficient steaming conditions below 200 degrees C for extracting antioxidants from used tea leaves and their reaction behavior during the steaming treatment were investigated. The antioxidative activity of the steamed extracts increased with increasing steaming temperature, and the yield of the ethyl acetate extract fraction from each steamed extract showing the greatest antioxidative ...

Molluscs are consumed by many communities and believed to use as a reliable drug. This research was aimed to study the changes of proxymate composition, cholesterol, and fatty acid composition due to processing methods and to determine the best method resulting in the best quality product. The experiment consisted of preparation and characterization of raw materials, determination of salt conce...