Semantic Scholar Open Access 2021 58 sitasi

Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview

Débora Gonçalves Bortolini Charles Windson Isidoro Haminiuk Alessandra Cristina Pedro Isabela de Andrade Arruda Fernandes Giselle Maria Maciel

Lihat Sumber DOI

Abstrak

Highlights • The oxidation degree of phenolic compounds (PC) results in different types of teas.• Flavan-3-ols, 60% of PC in teas, highly contribute to biological activities.• New methods for teas manufacturing are required to ensure higher stability of PC.• Phenolic compounds from teas are also unstable to gastrointestinal digestion.• Biosorption and encapsulation of PC are alternatives for their preservation.

Topik & Kata Kunci

Medicine

Penulis (5)

Débora Gonçalves Bortolini

Charles Windson Isidoro Haminiuk

Alessandra Cristina Pedro

Isabela de Andrade Arruda Fernandes

Giselle Maria Maciel

Format Sitasi

APA MLA BibTeX

Bortolini, D.G., Haminiuk, C.W.I., Pedro, A.C., Fernandes, I.d.A.A., Maciel, G.M. (2021). Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview. https://doi.org/10.1016/j.fochx.2021.100160

Akses Cepat

Lihat di Sumber doi.org/10.1016/j.fochx.2021.100160

Informasi Jurnal

Tahun Terbit: 2021
Bahasa: en
Total Sitasi: 58×
Sumber Database: Semantic Scholar
DOI: 10.1016/j.fochx.2021.100160
Akses: Open Access ✓