Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk-tea beverage

Food Chemistry

Volumn 158, Issue , 2014, Pages 262-269

  Zhao, Danyue ^a   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Antioxidant capacity; HPLC; pH stability; Soymilk fermentation; Tea polyphenol

Indexed keywords

FERMENTATION; PH EFFECTS;

ANTIOXIDANT CAPACITY; HPLC; PH STABILITY; SOY MILK; TEA POLYPHENOL;

BEVERAGES;

CAFFEINE; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN GALLATE; GALLIC ACID; GREEN TEA EXTRACT; HYDROXYL RADICAL; POLYPHENOL; THEAFLAVIN; THEAFLAVIN 3,3' DIGALLATE; THEAFLAVINE 3 GALLATE; UNCLASSIFIED DRUG; TEA;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL GROWTH; BIFIDOBACTERIUM LONGUM; CRYOPRESERVATION; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS DELBRUECKII; NONHUMAN; PH; SOYBEAN MILK; STREPTOCOCCUS THERMOPHILUS; TEA; BEVERAGE; CHEMISTRY; FOOD CONTROL; PROCEDURES;

BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD MICROBIOLOGY; POLYPHENOLS; SOY MILK; TEA;

EID: 84896517558     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.119     Document Type: Article

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