Influence of water quality on nutritional and sensory characteristics of green tea infusion-Reference-Cited by-同舟云学术

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Influence of water quality on nutritional and sensory characteristics of green tea infusion

Published:2017-01-11 Issue:5 Volume:40 Page:e12532
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Murugesh C. S.¹²,Manoj J. B.¹,Haware D. J.³,Ravi R.⁴,Subramanian R.¹²

Affiliation:

1. Food Engineering Department, CSIRCentral Food Technological Research Institute; Mysore 570020 India

2. Academy of Scientific and Innovative Research; CSIR-Central Food Technological Research Institute; Mysore 570020 India

3. Food Safety and Analytical Quality Control Laboratory; CSIR-Central Food Technological Research Institute; Mysore 570020 India

4. Department of Traditional Food and Sensory Science; CSIR-Central Food Technological Research Institute; Mysore 570020 India

Funder

CSIR, New Delhi, India, for the award of Senior Research Fellowship

CSIR New Delhi, India for project

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12532/fullpdf

Reference34 articles.

1. Thermal kinetics of colour degradation and storage characteristics of onion paste;Ahmed;LWT-Food Science and Technology,2001

2. Rheological characteristics and kinetics of colour degradation of green chilli puree;Ahmed;Journal of Food Engineering,2000

3. Green tea catechins during food processing and storage: A review on stability and detection;Ananingsih;Food Research International,2013

4. Influence of extraction conditions on polyphenols content and cream constituents in black tea extracts;Chandini;International Journal of Food Science and Technology,2011

5. A comparison of thermal processing, freeze drying and forward osmosis for the downstream processing of anthocyanin from rose petals;Chanukya;Journal of Food Processing and Preservation,2016

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