Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea powder (BTP)] were used in noodle processing, and the cooking prop...

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Detalles Bibliográficos
Autores principales: Kayama, Kayama, Wei, Ran, Zhang, Yuanping, Wu, Fenghua, Su, Zhucheng, Dong, Junjie, Liu, Xingquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8949524/
https://www.ncbi.nlm.nih.gov/pubmed/35327280
http://dx.doi.org/10.3390/foods11060858

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8949524/
https://www.ncbi.nlm.nih.gov/pubmed/35327280
http://dx.doi.org/10.3390/foods11060858

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