Development of infusion tea formulations with food wastes: Evaluation of temperature and time effects on quality parameters

Author:

Acar Ayşenur,Aydın Merve,Arslan Derya

Publisher

Elsevier BV

Reference63 articles.

1. Total phenolic content and antioxidant activity of infusions from two by-products: Walnut (Juglans regia L.) shell and onion (Allium cepa L.);Amariei;Food and Environment Safety Journal,2016

2. Utilization of some plant based wastes for a possible formulation of tea infusion;Arslan;Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi,2021

3. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues;Babbar;Food Research International,2011

4. Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability;Bao;Journal of Agricultural and Food Chemistry,2005

5. Antioxidant activities, sensory and anti-influenza activity of grape skin tea infusion;Bekhit;Food Chemistry,2011

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