Effect of pH on cream particle formation and solids extraction yield of black tea

Food Chemistry

Volumn 74, Issue 2, 2001, Pages 155-160

  Liang, Yuerong ^a   Xu, Yuerong ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CAFFEINE; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN GALLATE; GALLIC ACID; INFUSION FLUID; POLYPHENOL; THEAFLAVIN; THEAFLAVIN 3,3' DIGALLATE; THEAFLAVINE 3 GALLATE; THEAFLAVINE 3' GALLATE; UNCLASSIFIED DRUG;

ARTICLE; COLOR; CREAM; DEGRADATION; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PARTICLE SIZE; PH; SOLID PHASE EXTRACTION; TEA; TEMPERATURE;

CAMELLIA SINENSIS;

EID: 0034942581     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00108-X     Document Type: Article

References (18)

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2. Polyphenol interactions, (II). Covalent binding of procyanidins to proteins during acid catalyzed decomposition: observations on some polymeric proanthocyanidins
3. Auto-oxidative phenolic ring opening under alkaline conditions as a model for natural polyphenols in food
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6. Analysis of theaflavins by HPLC-photodiode array detector
7. The optical characteristics of Chinese famous green teas
8. Effect of extraction temperature on cream and haze of tea infusion
9. Flavonol glycosides in black tea
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11. The phenolic substances of manufactured tea. I. Fraction and paper chromatography of water soluble substances
12. Spectro-photometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teas
13. Kinetics and equilibria of tea infusion - part 6; the effects of salts and of pH on the concentrations and partition constants of theaflavins ans caffeine in Kapchorua Pekoe Fannings
14. Kinetics and equilibria of tea infusion - part 8; the effects of salts and of pH on the rate of extraction of theaflavins from black tea leaf
15. Selection and improvement of methods of chemically inspecting green tea quality