The Function of Oxidative Enzymes in Black Tea Fermentation
نویسندگان
چکیده
منابع مشابه
Optimization 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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15 صفحه اولDynamic Chemical and Flavor Changes in Black Tea During Fermentation
Fermentation is one of the key steps to produce high-quality black tea, during which the chemical compositions change dramatically. However, the dynamic changes of this sophisticated process are far from clear, and are often characterized through identifying a few compounds. A nontargeted metabolomics approach using Agilent ultrahigh performance liquid chromatography coupled with quadrupole tim...
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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Consumption of tea has been shown to improve endothelial function. It is assumed that catechins are the tea components responsible for these beneficial effects. In black tea, catechin concentrations are significantly lower than in green tea. The present study was designed to compare green and black tea with regard to amelioration of endothelial function. Endothelial function in response to both...
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ژورنال
عنوان ژورنال: Chagyo Kenkyu Hokoku (Tea Research Journal)
سال: 1956
ISSN: 0366-6190
DOI: 10.5979/cha.1956.8_72