Banon, S., Diaz, P., Rodriguez, M., Garrido, M. D & Price, A., 2007, Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Science.
Bazinet, B., Labbe, D & Tremblay A., 2007, Production of green tea EGC- and EGCG-enriched fractions by a two-step extraction procedure. Separation and Purification Technology٫ 56: 53–56.
Hara, Y., 2001. Green tea health benefits and applications. Marcel Dekker Inc٫ New York.
ISO/FDIS 14502-1., 2004, Determination of substances characteristic of green and black tea. Part 1
Kumamoto, M & Sonda, T., 1998, Evaluation of the antioxidative activity of tea by an oxygen electrode method, Bioscience Biotechnology Biochemistry. 62: 175–177.
Kumudavally, K. V., Phanindrakumar, H. S., Tabassum, A., Radhakrishna, K & Bawa, A. S., 2007, Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25+2˚C). Food Chemistry.
Labbe, D., Tremblay, A & Bazinet, L., 2006. Effect of brewing temperature and duration on green tea catechin solubilization: Basis for production of EGC and EGCG-enriched fractions.Separation and Purification Technology٫ 49:1-9.
Lin, M. L., 2004, How to Brew and Taste Tea, Taiwan Tea Research and Extension Station, Taoyuan, Taiwan (in Chinese).
Price, W. E & Spitzer J. C., 1994, The kinetics of extraction of individual flavanols and caffeine from a Japanese green tea (Sen Cha Uji Tsuyu) as a function of temperature. Food Chemistry 50: 19–23.
Rusak٫ G. Komes ٫D. Likić ٫S . Horžić ٫D. Kovač ٫M. (2006). Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry.
Sharma, V., Gulati, A & Ravindranath, S. D., 2005, Extractability of tea catechins as a function of manufacture procedure and temperature of infusion. Food Chemistry٫ 93: 141–148.
Tea institute of Chinese academy of agricultural sciences., 1983, Experiment hand book of tea tree physiology and tea leaves biochemistry. Press of Chinese agriculture٫Beijing ٫China.
Wang, H & Helliwell, K., 2000, Epimerisation of catechins in green tea infusions. Food Chemistry٫70: 337-344.
Yusuf, N., Irby, C., Katiyar S. K & Elmets, C. A., 2007, Photoprotective effects of green tea polyphenols. Photodermatol Photoimmunol Photomed٫23: 48–56.
)
ارسال نظر در مورد این مقاله