Enzymatic treatment to improve the quality of black tea extracts

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1039-1045

  Chandini, S K ^a   Rao, L Jaganmohan ^a   Gowthaman, M K ^b   Haware, D J ^a   Subramanian, R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b CENTRAL LEATHER RESEARCH INSTITUTE   (India)

Author keywords

Black tea; Enzymatic extraction; Extractable solids yield (ESY); Pectinase; Polyphenols; Tannase

Indexed keywords

BLACK TEA; ENZYMATIC EXTRACTION; EXTRACTABLE SOLIDS YIELD (ESY); PECTINASE; POLYPHENOLS; TANNASE;

CLARIFICATION; PHENOLS; RECOVERY; TURBIDITY;

EXTRACTION;

BLACK TEA EXTRACT; GALLIC ACID; POLYPHENOL; TANNASE;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; EXTRACTION; HYDROLYSIS; NONHUMAN; SOLUBILITY; TEA; THEA NIGRA; TURBIDITY;

CAMELLIA SINENSIS;

EID: 79952536326     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.078     Document Type: Article

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