Preservation of Kombucha Tea—Effect of Temperature on Tea Components and Free Radical Scavenging Properties-Reference-Cited by-同舟云学术

Preservation of Kombucha Tea—Effect of Temperature on Tea Components and Free Radical Scavenging Properties

Published:2008-09-10 Issue:19 Volume:56 Page:9064-9071
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jayabalan Rasu¹,Marimuthu Subbaiya¹,Thangaraj Periyasamy¹,Sathishkumar Muthuswamy¹,Binupriya Arthur Raj¹,Swaminathan Krishnaswami¹,Yun Sei Eok¹

Affiliation:

1. Microbial Biotechnology Division, Department of Biotechnology, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India, Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University, Jeonju 561-756, Republic of Korea, and R&D Centre, Parry Agro Industries Limited, Murugalli Estate, Valparai, Tamil Nadu, India

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8020893

Reference30 articles.

1. A review of latest research findings on the health promotion properties of tea

2. Microbial fermented tea – a potential source of natural food preservatives

3. Changes in content of organic acids and tea polyphenols during kombucha tea fermentation

4. Thermal Inactivation of Yeasts in Fruit Juices Supplemented with Food Preservatives and Sucrose

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