Application of Enzymes in the Production of RTD Black Tea Beverages: A Review

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 2, 2013, Pages 180-197

  Kumar, Chandini S ^a   Subramanian, R ^a   Rao, L Jaganmohan ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

cold stability; cold water solubility; RTD black tea beverage; tannase; tea cream

Indexed keywords

BLACK TEA; CHEMICAL STABILIZATION; COLD WATERS; ENZYMATIC CLARIFICATION; ENZYMATIC METHODS; ENZYMATIC TREATMENTS; ENZYME TREATMENT; GREEN TEA; STABILITY REQUIREMENTS; TANNASE; TEA CREAM; COLD STABILITIES; COLD WATER SOLUBILITIES; RTD BLACK TEA BEVERAGES; TEA CREAMS;

CLARIFICATION; ENZYMES; SOLUBILITY; EXTRACTION;

BEVERAGES;

CARBOXYLESTERASE; IMMOBILIZED ENZYME; PLANT EXTRACT; POLYPHENOL; TANNASE; WATER;

BEVERAGE; CHEMISTRY; COLD; DRUG STABILITY; FERMENTATION; FOOD HANDLING; METABOLISM; METHODOLOGY; PLANT LEAF; PRECIPITATION; REVIEW; SOLUBILITY; TEA;

BEVERAGES; CAMELLIA SINENSIS; CARBOXYLIC ESTER HYDROLASES; CHEMICAL PRECIPITATION; COLD TEMPERATURE; DRUG STABILITY; ENZYMES, IMMOBILIZED; FERMENTATION; FOOD HANDLING; PLANT EXTRACTS; PLANT LEAVES; POLYPHENOLS; SOLUBILITY; TEA; WATER;

EID: 84867519663     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.520098     Document Type: Article

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