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Food Hydrocolloids, ISSN 0268-005X, 2010, Volume 24, Issue 8, pp. 770 - 775
An active film from chitosan incorporated with aqueous green tea extract (GTE) was developed. The effects of GTE concentrations including 2, 5, 10 and 20%... 
Green tea polyphenols | Chitosan film | Film properties | Active packaging | Antioxidant activity | GELATIN | STORAGE | QUALITY | OILS | FOOD SCIENCE & TECHNOLOGY | LEAVES | SHELF-LIFE | CHEMISTRY, APPLIED | NATURAL ANTIOXIDANTS | Antioxidants | Fourier transforms | Spectrometry | Infrared | Spectra | Chitosan | Green tea | Physical properties
Journal Article
Green Chemistry, ISSN 1463-9262, 2008, Volume 10, Issue 8, pp. 859 - 862
An extremely simple green approach that generates bulk quantities of nanocrystals of noble metals such as silver (Ag) and palladium (Pd) using coffee and tea... 
GOLD | GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY | NANOCOMPOSITES | OIL | NANOCRYSTALS | GROWTH | NANORODS | BULK | CHEMISTRY, MULTIDISCIPLINARY
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2012, Volume 27, Issue 1, pp. 102 - 108
Chitosan film incorporating green tea extract (CGT-film) was used as active packaging for shelf life extension of pork sausages. The physical, chemical,... 
Green tea polyphenols | Antimicrobial | Chitosan film | Shelf life | Antioxidant | Active packaging | ANTIOXIDANT ACTIVITY | STORAGE | QUALITY | CAMELLIA-SINENSIS | FOOD SCIENCE & TECHNOLOGY | LEAVES | ANTIBACTERIAL | FOOD APPLICATIONS | LACTIC-ACID BACTERIA | GROWTH | CHEMISTRY, APPLIED | ANTIMICROBIAL FILMS | Antioxidants | Microbiology | Green tea | Analysis | Pork | Microorganisms | Surface layer | Sausages | Bacteria | Chitosan | Texture
Journal Article
SCIENTIFIC REPORTS, ISSN 2045-2322, 03/2019, Volume 9, Issue 1, pp. 3842 - 9
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 10/2013, Volume 5, Issue 4, pp. 1529 - 1541
Green tea is one of the most popular and extensively used dietary supplement in the United States. Diverse health claims have made for green tea as a trendy... 
Green tea extract | Catechins | Food application | Antioxidant | Flavour constituents | Lipid oxidation | OILS | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | CHICKEN MEAT | DIFFERENT LIPID SYSTEMS | ALPHA-TOCOPHEROL | PEROXIDATION | PRODUCTS | BLACK TEA | OXIDATIVE STABILITY
Journal Article
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2013, Volume 32, Issue 1, pp. 42 - 51
An active film from silver carp skin gelatin incorporated with green tea extract (GTE) was developed. The effects of GTE concentrations including 0.3 and 0.7%... 
Green tea extract | Physical properties | Antioxidant activity | Silver carp skin gelatin | Active film | OXIDATION | COLLAGEN | FOOD SCIENCE & TECHNOLOGY | LEAVES | SHELF-LIFE | EDIBLE FILMS | FISH GELATIN | CHEMISTRY, APPLIED | Antioxidants | Skin | Carp | Permeability | Green tea | Silver | Scavenging | Gelatins | Radicals
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 05/2017, Volume 200, pp. 13 - 21
We evaluated the decaffeination of green tea extract via montmorillonite (MMT) to develop a selective and versatile decaffeination technology. MMT is a clay... 
Tea | Montmorillonite | Activated carbon | Decaffeination | Langmuir isotherm | Caffeine | CAFFEINE CONSUMPTION | BENTONITE | CAMELLIA-SINENSIS | IV ALLERGY | FOOD SCIENCE & TECHNOLOGY | SUPERCRITICAL CARBON-DIOXIDE | CATECHINS | OOLONG TEA | ADSORPTION | ENGINEERING, CHEMICAL | GREEN TEA | BLACK TEA | Clay | Evaluation | Adsorption | Green tea
Journal Article
Clinical Nutrition, ISSN 0261-5614, 2015, Volume 35, Issue 3, pp. 592 - 599
Journal Article