Extraction of antioxidants and caffeine from green tea (Camelia sinensis) leaves: Kinetics and modeling

Food Science and Technology International

Volumn 16, Issue 6, 2010, Pages 505-510

  Ziaedini, A ^a   Jafari, A ^a   Zakeri, A ^a  

^a AVICENNA RESEARCH INSTITUTE   (Iran)

Author keywords

caffeine; catechins; diffusivity coefficients; green tea; mass transfer

Indexed keywords

CAFFEINE; CATECHINS; DIFFUSION PROCESS; DIFFUSIVITIES; DIFFUSIVITY COEFFICIENT; EFFECT OF TEMPERATURE; EFFECTS OF TEMPERATURE; EPICATECHIN; EPIGALLOCATECHIN GALLATE; EXTRACTION PROCESS; EXTRACTION TEMPERATURES; FICK'S SECOND LAW; GALLATE; GREEN TEA; INTRA-PARTICLE DIFFUSION;

DIFFUSION; ELECTROCARDIOGRAPHY; ELECTROCHROMIC DEVICES; MATHEMATICAL MODELS; PHENOLS; TEMPERATURE; VITAMINS;

SOLVENT EXTRACTION;

ANTIOXIDANT; CAFFEINE; CATECHIN; DRUG DERIVATIVE; EPICATECHIN GALLATE; EPIGALLOCATECHIN GALLATE; GALLOCATECHIN;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; DIFFUSION; FOOD HANDLING; HEAT; IRAN; ISOMERISM; KINETICS; METHODOLOGY; PLANT LEAF; SOLUBILITY; TEA;

ANTIOXIDANTS; CAFFEINE; CAMELLIA SINENSIS; CATECHIN; DIFFUSION; FOOD HANDLING; HOT TEMPERATURE; IRAN; ISOMERISM; KINETICS; MODELS, CHEMICAL; PLANT LEAVES; SOLUBILITY; TEA;

EID: 78650590340     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210367567     Document Type: Article

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