Degradation kinetics of catechins in green tea powder: Effects of temperature and relative humidity

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 11, 2011, Pages 6082-6090

  Li, Na ^a   Taylor, Lynne S ^b   Mauer, Lisa J ^a  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

EGCG; glass transition; kinetic model; shelf life; solid state; stability

Indexed keywords

DEGRADATION KINETICS; DILUTE SOLUTION; DOMINANT FACTOR; EFFECTS OF TEMPERATURE; EGCG; GREEN TEA; GREEN TEA EXTRACTS; HEALTH BENEFITS; KINETIC MODEL; KINETIC MODELS; KINETIC STUDY; POWDER SYSTEMS; PRODUCT SHELF LIFE; RELATIVE HUMIDITIES; SHELF LIFE; SOLID-STATE KINETICS;

ATMOSPHERIC HUMIDITY; GLASS; GLASS TRANSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETIC THEORY; KINETICS; ORGANIC COMPOUNDS; PHENOLS; POWDERS; RATE CONSTANTS; TEMPERATURE; VITAMINS;

DEGRADATION;

CATECHIN; PLANT EXTRACT;

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; HUMIDITY; KINETICS; METHODOLOGY; TEA; TEMPERATURE;

CATECHIN; FOOD HANDLING; HUMIDITY; KINETICS; PLANT EXTRACTS; TEA; TEMPERATURE;

EID: 79958002019     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200203n     Document Type: Article

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