The Effects of Roasting Conditions on the Physical Appearance Traits and Aroma and Taste Components of Roasted Stem Tea-Reference-Cited by-同舟云学术

The Effects of Roasting Conditions on the Physical Appearance Traits and Aroma and Taste Components of Roasted Stem Tea

Published:2020 Issue:5 Volume:26 Page:643-654
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Sasaki Tetsuya¹,Yuikawa Natsuko²,Tanihiro Nana²,Michihata Toshihide¹,Enomoto Toshiki²

Affiliation:

1. Chemistry/Food Department, Industrial Research Institute of Ishikawa

2. Department of Food Science, Ishikawa Prefectural University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/26/5/26_643/_pdf

Reference33 articles.

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3. Borrelli, R. C., Visconti, A., Mennella, C., Anese, M., and Fogliano, V. (2002). Chemical characterization and antioxidant properties of coffee melanoidins. J. Agric. Food Chem., 50, 6527-6533.

4. Franca, A. S., Oliveira, L. S., Oliveira, R. C. S., Agresti, P. C. M., and Augusti, R. (2009). A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment. J. Food Eng., 92, 345-352.

5. Hara, T. and Kubota, E. (1973). Changes in aroma components during heating of green tea. J. Jpn. Soc. Food Sci. Technol. (Nippon Syokuhin Kogyo Gakkaiishi), 21, 465-498 (in Japanese).

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