Evaluation of hot and cold extraction of bioactive compounds in teas-Reference-Cited by-同舟云学术

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Evaluation of hot and cold extraction of bioactive compounds in teas

Published:2015-06-20 Issue:9 Volume:50 Page:2038-2045
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

de Carvalho Rodrigues Vanessa¹,da Silva Marcos V.²,dos Santos Adriele R.²,Zielinski Acácio A. F.³,Haminiuk Charles W. I.¹

Affiliation:

1. Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA); Universidade Tecnológica Federal do Paraná; Campo Mourão CEP (87301-899) Brasil

2. Departamento Acadêmico de Alimentos (DALIM); Universidade Tecnológica Federal do Paraná; Campo Mourão CEP (87301-899) Brasil

3. Programa de Pós-Graduação em Engenharia de Alimentos (PPGEAL); Universidade Federal do Paraná; Curitiba CEP (81531-980) Brasil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Araucária

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference42 articles.

1. Antioxidant and antimicrobial activities of tea infusions;Almajano;Food Chemistry,2008

2. Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends;Awe;Food Research International,2013

3. Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: method development and optimization of extraction process;Bae;Food Chemistry,2015

4. Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006

5. Comparison of catechins and aromas among different green teas using HPLC/SPME-GC;Baptista;Food Research International,1998

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4. Photoprotective action, antioxidant activity, and toxicity of aqueous extracts of Campomanesia sessiliflora O. Berg;Revista Colombiana de Química;2022-06-29

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