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Volumn 25, Issue 1, 2006, Pages 39-44

Optimization of fermentation time for Iranian black tea production

Author keywords

CTC; Fermentation; Iranian black tea; Optimum time; Orthodox; Theaflavin; Thearubigin

Indexed keywords


EID: 33745443269     PISSN: 10219986     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (13)

References (13)
  • 1
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    • History of tea and tea industry in Iran
    • Arzpeima, F.A., "History of tea and tea industry in Iran", Tea Org. of Iran Pubs., 220, 65 (1999).
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    • Arzpeima, F.A.1
  • 2
    • 38249043195 scopus 로고
    • Optimizing fermentation time in Black Tea Manufacture
    • Owuor, P. O. and Reeves S. G., Optimizing fermentation time in Black Tea Manufacture, Food Chemistry, 2l, 195 (1986).
    • (1986) Food Chemistry , vol.2 , pp. 195
    • Owuor, P.O.1    Reeves, S.G.2
  • 3
    • 0000227265 scopus 로고
    • Effects of physical and chemical conditions on the in VITRO oxidation of tea leaf catechins
    • Robertson, A., Effects of physical and chemical conditions on the IN VITRO oxidation of tea leaf catechins, Phytochemistry, 22 (4), 889 (1983).
    • (1983) Phytochemistry , vol.22 , Issue.4 , pp. 889
    • Robertson, A.1
  • 4
    • 0042823578 scopus 로고    scopus 로고
    • Thoughts on thearubigins
    • Haslam, E., Thoughts on thearubigins, Phytochemistry, 64, 61 (2003).
    • (2003) Phytochemistry , vol.64 , pp. 61
    • Haslam, E.1
  • 5
    • 0027933846 scopus 로고
    • Changes in theaflavin composition and astringency during black tea fermentation
    • Owuor, P. O. and McDowell I., Changes in theaflavin composition and astringency during black tea fermentation, Food Chemistry, 51, 251 (1994).
    • (1994) Food Chemistry , vol.51 , pp. 251
    • Owuor, P.O.1    McDowell, I.2
  • 6
    • 0342617646 scopus 로고    scopus 로고
    • The determination of optimum fermentation time in Turkish black tea manufacture
    • Tufekci, M. and Guner, S., The determination of optimum fermentation time in Turkish black tea manufacture, Food Chemistry, 60, 53 (1997).
    • (1997) Food Chemistry , vol.60 , pp. 53
    • Tufekci, M.1    Guner, S.2
  • 9
    • 0032168190 scopus 로고    scopus 로고
    • The impact of mechanization of tea harvesting on the quality of south Indian CTC teas
    • Ravichandran, R. and Parthiban, R., The impact of mechanization of tea harvesting on the quality of south Indian CTC teas, Food Chemistry, 63 (1), 61 (1998).
    • (1998) Food Chemistry , vol.63 , Issue.1 , pp. 61
    • Ravichandran, R.1    Parthiban, R.2
  • 10
    • 0347480505 scopus 로고    scopus 로고
    • Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea brightness and total colour
    • Obanda, M., Owuor, P. O., Mang'oka, R. and Kavoi, M. M., Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea brightness and total colour, Food Chemistry, 85, 163 (2004).
    • (2004) Food Chemistry , vol.85 , pp. 163
    • Obanda, M.1    Owuor, P.O.2    Mang'oka, R.3    Kavoi, M.M.4
  • 11
    • 0032054689 scopus 로고    scopus 로고
    • The changes in black tea quality due to variations of plucking standard and fermentation time
    • Owuor, P. O. and Obanda, M., The changes in black tea quality due to variations of plucking standard and fermentation time, Food Chemistry, 61 (4), 435 (1998).
    • (1998) Food Chemistry , vol.61 , Issue.4 , pp. 435
    • Owuor, P.O.1    Obanda, M.2
  • 12
    • 84985323146 scopus 로고
    • The effect of fermentation temperature on the quality parameters and price evaluation of central African black teas
    • Cloughley, J. B., The Effect of Fermentation Temperature on the Quality Parameters and Price Evaluation of Central African Black Teas, J. Sci. Food Agric., 31, 911 (1980).
    • (1980) J. Sci. Food Agric. , vol.31 , pp. 911
    • Cloughley, J.B.1
  • 13
    • 0035142322 scopus 로고    scopus 로고
    • Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration
    • Owuor, P. O., Obanda, M., Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration, Food Chemistry, 72, 319-327 (2001).
    • (2001) Food Chemistry , vol.72 , pp. 319-327
    • Owuor, P.O.1    Obanda, M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.