Kinetics of tea infusion: The effect of the manufacturing process on the rate of extraction of caffeine

Food Chemistry

Volumn 64, Issue 1, 1999, Pages 27-31

  Jaganyi, Deogratius ^a   Price, Robert D ^a  

^a UNIVERSITY OF KWAZULU NATAL   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

CAFFEINE;

ARTICLE; DIFFUSION COEFFICIENT; EXTRACTION; FOOD ANALYSIS; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; PARTICLE SIZE; PLANT LEAF; TEA; WATER TEMPERATURE;

EID: 0032889618     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00101-0     Document Type: Article

References (13)

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3. Price, W. E. and Spiro, M. (1985b) Kinetics and equilibria of tea infusion, Rates of extraction of theaflavin, caffeine and theobromine from several whole teas and sieved fractions. Journal of the Science of Food and Agriculture 36, 1309-1314.
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