Cargando…
Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea
Tea (Camellia sinensis) is the most widely consumed beverage in the world, with an excellent source of bioactive compounds such as catechins, caffeine, and epigallocatechin. There is an increasing trend to extract these bioactive compounds to deliver them as value-added products. Generally, the extr...
Autores principales: | Raghunath, Sonali, Budaraju, Sravanthi, Gharibzahedi, Seyed Mohammad Taghi, Koubaa, Mohamed, Roohinejad, Shahin, Mallikarjunan, Kumar |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer US
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9961310/ http://dx.doi.org/10.1007/s12393-023-09338-2 |
Ejemplares similares
-
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
por: Munekata, Paulo E. S., et al.
Publicado: (2020) -
Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
por: Putnik, Predrag, et al.
Publicado: (2018) -
Electronic Sensor Technologies in Monitoring Quality of Tea: A Review
por: Gharibzahedi, Seyed Mohammad Taghi, et al.
Publicado: (2022) -
Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability
por: Gharibzahedi, Seyed Mohammad Taghi, et al.
Publicado: (2022) -
Ultrasound-Assisted Alcoholic Extraction of Lesser Mealworm Larvae Oil: Process Optimization, Physicochemical Characteristics, and Energy Consumption
por: Gharibzahedi, Seyed Mohammad Taghi, et al.
Publicado: (2022)