Comparative characterisation of green tea and black tea cream: Physicochemical and phytochemical nature

Food Chemistry

Volumn 173, Issue , 2015, Pages 432-440

  Lin, Xiaorong ^a   Chen, Zhongzheng ^a   Zhang, Yuanyuan ^a   Luo, Wei ^a   Tang, Hao ^a,b   Deng, Baibiao ^a   Deng, Jian ^a   Li, Bin ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Black tea; Green tea; Physical chemistry; Phytochemistry; Tea cream

Indexed keywords

FLAVONOIDS; PHENOLS; PHYSICAL CHEMISTRY; PROTEINS;

BIOACCESSIBILITY; BLACK TEA; GREEN TEA; PHYSICOCHEMICAL CHARACTERISTICS; PHYTOCHEMICAL COMPOSITION; PHYTOCHEMISTRY; SIMULATED DIGESTION; TEA CREAMS;

EMULSIFICATION;

AMINO ACID; CAFFEINE; CARBOHYDRATE; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; GALLIC ACID; GALLOCATECHIN; METHYLXANTHINE; THEAFLAVIN; THEOBROMINE; THEOPHYLLINE; VEGETABLE PROTEIN; BIFLAVONOID; PLANT MEDICINAL PRODUCT; TEA; XANTHINE DERIVATIVE;

ARTICLE; BINDING AFFINITY; BUD; CAMELLIA SINENSIS; COMPARATIVE STUDY; CONTROLLED STUDY; IN VITRO STUDY; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY; SHOOT; TEA; BIOAVAILABILITY; CHEMISTRY; DIGESTION; FOOD HANDLING; PROCEDURES;

BIFLAVONOIDS; BIOLOGICAL AVAILABILITY; CAMELLIA SINENSIS; CATECHIN; DIGESTION; FOOD HANDLING; PHYSICOCHEMICAL PHENOMENA; PHYTOCHEMICALS; TEA; XANTHINES;

EID: 84908440152     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.048     Document Type: Article

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