Valorisation of theanine from decaffeinated tea dust in bakery functional food

International Journal of Food Science and Technology

Volumn 50, Issue 2, 2015, Pages 413-420

  Culetu, Alina ^a,b   Héritier, Julien ^a   Andlauer, Wilfried ^a  

^a UNIVERSITY OF APPLIED SCIENCES WESTERN SWITZERLAND   (Switzerland)

^b Interdisciplinary Researches Department   (Romania)

Author keywords

Black tea dust; Bread; Functional food; Theanine; Valorisation

Indexed keywords

AMINO ACIDS; BAKERIES; BAKERY PRODUCTS; DUST; FOOD PRODUCTS;

BLACK TEA; BREAD; COLUMN SEPARATION; DECAFFEINATED TEAS; POLAR COMPOUNDS; POLYPHENOLIC CONTENT; THEANINE; VALORISATION;

FUNCTIONAL FOOD;

CAMELLIA SINENSIS;

EID: 85027919801     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12625     Document Type: Article

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