Kinetics and equilibria of tea infusion, Part 14. Surface films formed in hard water by black tea brews containing milk

Food Chemistry

Volumn 59, Issue 2, 1997, Pages 247-252

  Spiro, Michael ^a   Chong, Yuen Ying ^a  

^a IMPERIAL COLLEGE LONDON   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM ION; CASEIN; MILK FAT; POLYPHENOL; WATER;

ARTICLE; CHEMICAL ANALYSIS; CREAM; INFRARED SPECTROSCOPY; KINETICS; MICELLE; MICROANALYSIS; MILK; TEA; WATER HARDNESS;

EID: 0030937770     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00255-5     Document Type: Article

References (13)

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3. Jacobson, R. L. & Langmuir, D. (1974). Dissociation constants of calcite and calcium bicarbonate(+) ion from O to 50°. Geochim. Cosmochim. Acta, 38, 301-318.
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9. Spiro, M. & Jaganyi, D. (1994a). Kinetics and equilibria of tea infusion. Part 10. The composition and structure of tea scum. Food Chem., 49, 351-357.
10. Spiro, M. & Jaganyi, D. (19946). Kinetics and equilibria of tea infusion. Part 11. The kinetics of the formation of tea scum. Food Chem., 49, 359-365.
11. Spiro, M., Chong, Y. Y. & Jaganyi, D. (1996). Kinetics and equilibria of tea infusion. Part 13. Further studies on tea scum: the effects of calcium carbonate, lemon juice, and sugar. Food Chem., 57, 295-298.
12. Vaquero, M. P., Veldhuizen, M., van Dokkum, W., van den Hamer, C. J. A. & Schaafsma, G. (1994). Copper bioavailability from breakfasts containing tea. Influence of the addition of milk. J. Sci. Food Agric., 64, 475-481.
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