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- Sharma, Amber, et al. Show all 2 Author
- Food chemistry 2011 v.126 no.2 pp. 568-573
- baking; biscuits; dough; flavanols; flour; green tea; pH; quantitative analysis
- ... A green tea extract (GTE) was incorporated into biscuit as a source of tea catechins. The stability of tea catechins in the biscuit making process was studied. A method was developed for the separation and quantification of tea catechins in GTE, dough, and biscuit samples using a RP-HPLC system. GTEs at 150, 200, and 300mg per 100g of flour were formulated. The results obtained showed that green t ...
- Sharma, Amber, et al. Show all 3 Authors
- Food research international 2013 v.50 no.2 pp. 469-479
- capillary electrophoresis; catechin; equations; food processing; green tea; ingredients; liquid chromatography; metal ions; models; oxidation; oxygen; pH; polymerization; reaction kinetics; relative humidity; storage conditions; temperature
- ... Green tea catechins can undergo degradation, oxidation, epimerization and polymerization during food processing. Many factors could contribute to the chemical changes of green tea catechins, such as temperature, pH of the system, oxygen availability, the presence of metal ions as well as the ingredients added. Several detection methods have been developed for tea catechin analysis, which are large ...