Green tea catechins during food processing and storage: A review on stability and detection

Food Research International

Volumn 50, Issue 2, 2013, Pages 469-479

  Ananingsih, Victoria K ^a   Sharma, Amber ^a   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Detection method; Epimerization; Food processing; Green tea catechins; Kinetic model; Stability; Thermal degradation

Indexed keywords

ARRHENIUS EQUATION; CHEMICAL CHANGE; DETECTION METHODS; EPIMERIZATION; FIRST-ORDER KINETIC MODELS; FOOD SYSTEM; GREEN TEA; KINETIC MODELS; STORAGE CONDITION; TEA CATECHIN; TEMPERATURE AND RELATIVE HUMIDITY;

CAPILLARY ELECTROPHORESIS; CONVERGENCE OF NUMERICAL METHODS; FLAVONOIDS; FOOD STORAGE; KINETIC THEORY; KINETICS; LIQUID CHROMATOGRAPHY; METAL IONS; ORGANIC COMPOUNDS; PHENOLS; PYROLYSIS; RATE CONSTANTS; REACTION KINETICS; STABILITY; VITAMINS;

FOOD PROCESSING;

EID: 84874359477     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.004     Document Type: Article

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