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Journal articles on the topic 'Instant tea'

Author: Grafiati

Published: 11 December 2022

Last updated: 26 January 2023

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1

Whyte, Michael P., William G. Totty, Vivienne T. Lim, and Gary M. Whitford. "Skeletal Fluorosis From Instant Tea." Journal of Bone and Mineral Research 23, no. 5 (2008): 759–69. http://dx.doi.org/10.1359/jbmr.080101.

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2

Whyte, Michael P., Kevan Essmyer, Francis H. Gannon, and William R. Reinus. "Skeletal fluorosis and instant tea." American Journal of Medicine 118, no. 1 (2005): 78–82. http://dx.doi.org/10.1016/j.amjmed.2004.07.046.

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3

Vanos, V., S. Hofstaetter, and L. Cox. "The microbiology of instant tea." Food Microbiology 4, no. 1 (1987): 19–33. http://dx.doi.org/10.1016/0740-0020(87)90015-3.

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4

Li, Hui-hui, Qing-qing Xie, Qing-mei Pan, Si-yun He, and Hong-wei Sui. "Technology optimization study on high fragrance cold solubility instant powder of Hubei Qingzhuan tea produced by freeze-drying method." E3S Web of Conferences 185 (2020): 04030. http://dx.doi.org/10.1051/e3sconf/202018504030.

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Although Chinese instant tea powder production ranks first in the world, instant dark tea powder was rare in the market. Zhaoliqiao, Changshengchuan and Yangloudong Qingzhuan tea were used to optimize the technology process of high fragrance cold solubility instant powder while absorbance value was taken as detection index by single factor experiments combined with orthogonal experiments, which could provide a beneficial reference for deep utilization of Hubei Qingzhuan tea. The data showed the particle size of tea, tea-water ratio and extracting temperature significantly affected the extraction efficiency while extraction time did little. The extraction efficiency was the highest when using 120-mesh dark tea, extracting with 1:40 tea-water ratio, and extracting temperature of 100℃.

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5

Cahyanto, Heru Agus. "KOMBINASI HERBA SELEDRI (Apium graveolens, L) DAN DAUN LIDAH BUAYA (Aloe vera, L) SEBAGAI MINUMAN HERBAL INSTAN." Jurnal Riset Industri Hasil Hutan 6, no. 2 (2014): 37. http://dx.doi.org/10.24111/jrihh.v6i2.1236.

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The purpose of this study was to determine the quality of herbal raw materials and consumer acceptability to the instan tea. Celery and aloe vera leaf have an ability to lower blood pressure. The combination of these two herbs are expected to have a synergistic effect in this instant tea. The formulation tea showed the appropriate with the requirements and no difference in taste, color and odor in statistic of the three formulations.Keywords: formulation, celery, aloe vera

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6

Zhang, Ting, Hui Ni, Xu-Jian Qiu, et al. "Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products." Molecules 24, no. 24 (2019): 4473. http://dx.doi.org/10.3390/molecules24244473.

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The unpleasant stale note is a negative factor hindering the consumption of instant ripened Pu-erh tea products. This study focused on investigating volatile chemicals in instant ripened Pu-erh tea that could mask the stale note via sensory evaluation, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O) analyses. GC-MS and GC-O analyses showed that linalool, linalool oxides, trans-β-ionone, benzeneacetaldehyde, and methoxybenzenes were the major aroma contributors to the simultaneous distillation and extraction (SDE) extract of instant ripened Pu-erh tea. Sensory evaluation showed that the SDE extract had a strong stale note, which was due to methoxybenzenes. By investigating suppressive interaction among flavour components, the stale note from methoxybenzenes was shown to have reciprocal masking interactions with sweet, floral, and green notes. Moreover, the validation experiment showed that the addition of 40 μg/mL of trans-β-ionone in the instant ripened Pu-erh tea completely masked the stale note and improved the overall aromatic acceptance. These results elucidate the volatile chemicals that could mask the stale note of instant ripened Pu-erh tea products, which might help to develop high quality products made from instant ripened Pu-erh tea.

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7

Manchón, N., L. Mateo-Vivaracho, D. Arrigo M, et al. "Distribution patterns of polyphenols and alkaloids in instant coffee, soft and energy drinks, and tea." Czech Journal of Food Sciences 31, No. 5 (2013): 483–500. http://dx.doi.org/10.17221/443/2012-cjfs.

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A previously developed method of HPLC-DAD-Fl has been used for the determination of phytochemical profiles in different types of drinks: instant coffee, soft drinks, energy drinks, and different types of tea (green, white, black, and red tea). Using data on the concentrations of 20 main phytochemicals (phenolic acids, flavan-3-ols, flavonols, flavones, and alkaloids) it was possible to identify most of the sample types. Chlorogenic and caffeic acids, and caffeine are the main target compounds in instant coffee; in soft and energy drinks, only caffeine was found. Tea has a more complex phytochemical composition. Unfermented tea is mainly composed of flavan-3-ols and alkaloids, with a high caffeine concentration. Black tea is composed of alkaloids and low levels of flavan-3-ols, which are affected by oxidative reactions during the fermentation. Flavonols are present in lower concentrations in all kinds of teas. The identified phytochemical distribution patterns were used to correctly differentiate instant coffee, soft drinks, energy drinks, unfermented tea and fermented tea (within fermented tea, black tea from red tea can also be differentiated).

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8

Lian, Ming, Yu Fang Jiang, Shi Dong Lv, Yi Long He, Jiang Sheng Zhou, and Qing Xiong Meng. "The Anti-Obesity Effect of Instant Pu-Erh Black Tea in Mice with Hydrogenated Oil Diet-Induced Obesity." Applied Mechanics and Materials 644-650 (September 2014): 5248–51. http://dx.doi.org/10.4028/www.scientific.net/amm.644-650.5248.

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Obesity is becoming a worldwide epidemic disease, and the incidence is increasing year by year. Drinking tea has been demonstrated to have multiple beneficial effects to obese patients. This article tested the effect of instant Pu-erh black tea on weight loss in diet-induced obese (DIO) mice. The results demonstrated that instant Pu-erh black tea was be able to reduce the mouse weight dose-dependently. Its effect is stronger than that of L-carnitine, a weight loss drug currently on the market. Instant Pu-erh black tea also accelerated lipid metabolism and eased the high-fat diet-induced liver injury.

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9

Liu, Hong-Yan, Yi Liu, Ying-Hui Mai, et al. "Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods." Foods 10, no. 8 (2021): 1930. http://dx.doi.org/10.3390/foods10081930.

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This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities (p < 0.01). The freeze-dried instant sweet tea produced by young leaves (prepared by oven-drying) showed the highest TPC, TFC, and antioxidant capacities, compared with other raw materials and drying methods.

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10

CHANG, R. L., H. Y. HSU, and C. F. LI. "Technical note: Studies on instant tea." International Journal of Food Science & Technology 8, no. 2 (2007): 217–20. http://dx.doi.org/10.1111/j.1365-2621.1973.tb01709.x.

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11

Lian, Ming, Yu Fang Jiang, Shi Dong Lv, Yi Long He, Jiang Sheng Zhou, and Qing Xiong Meng. "The Anti-Obesity Effect of Instant Pu-Erh Ripe Tea in Mice with Hydrogenated Oil Diet-Induced Obesity." Applied Mechanics and Materials 644-650 (September 2014): 5239–43. http://dx.doi.org/10.4028/www.scientific.net/amm.644-650.5239.

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Obesity has become a fast growing epidemic in developing countries, as well as in some of the developing countries. Drinking Chinese tea has been demonstrated to have multiple beneficial effects to obese patients. It showed strong effect in reducing body fat and lowering blood sugar. This article tested the effect of instant Pu-erh ripe tea on weight loss in diet-induced obese (DIO) mice. The results demonstrated that instant Pu-erh ripe tea was be able to reduce the mouse weight dose-dependently. Its effect is stronger than that of L-carnitine, a weight loss drug currently on the market. Instant Pu-erh ripe tea also accelerated lipid metabolism and eased the high-fat diet-induced liver injury.

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12

Zhang, Yan-Hong, Gen-Sheng Chen, Jian-Xin Chen та ін. "Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage". Journal of Chemistry 2019 (24 квітня 2019): 1–7. http://dx.doi.org/10.1155/2019/5618723.

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The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that addition of both β-cyclodextrin (6%, w/w) and sodium ascorbate (2%, w/w) reduced the changes of moisture, polyphenols, and catechins contents, helped to maintain the sensory quality, and limited the microbial count. The low temperature (4°C) was also found to maintain the sensory quality and limit of the microbial count of instant green tea powder. The combination of low temperature and addition of β-cyclodextrin with sodium ascorbate were the best treatment for the storage of instant green tea powder. These results could provide useful information for the quality improvement of instant green tea powder during storage.

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13

Setiani, Lusi Agus, and Bina Lohita Sari. "Activity of Antioxidant and Inhibitor ?-Glucosidase Instant Granul Ethanol Tea Leaf Extract (Camellia sinensis) and Tea Benalu (Scurulla atropurpureea BL Dans)." Journal of Science Innovare 1, no. 01 (2018): 05–08. http://dx.doi.org/10.33751/jsi.v1i01.676.

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Tea leaves are plants that are widely spread especially in the area of West Java, while parasites are parasitic plants in tea trees that empirically have various properties such as antioxidants and anti diabetic. The ?-glucosidase inhibitor is one of the therapeutic drugs for diabetic that works by inhibiting carbohydrate metabolism. Instant granule preparation is one form of dosage used by dissolving in water. This study aims to determine the antioxidant activity and inhibitors of instant granular ?-glucosidase ethanolic extract of Tea and Tea Tea leaves. The extract was obtained from extraction with 60% ethanol solvent-assisted extraction (MAE) method. Research was done by making 3 formula (Formula 1, 2 and 3) with comparison of tea leaf extract, parasite, Polivinil pyrrolidone (PVP) and cyclodextrin ie 26,88%, 1,8%, 2%, 0% (Formula 1) 26.88%, 0%, 3%, 12% and 0% (Formula 2), 1.8%, 4%, 15% (Formula 3). Formula 2 is active as an antioxidant and ?-glucosidase enzyme inhibitor with IC50 values of 68.21 and 56.76 ppm. Keywords: Tea Leaves, Benalu Tea, Antioxidants, ?-glucosidase Inhibitors, Instant Granules

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14

Ye, Jian-Hui, Yue-Rong Liang, Jing Jin, et al. "Preparation of Partially Decaffeinated Instant Green Tea." Journal of Agricultural and Food Chemistry 55, no. 9 (2007): 3498–502. http://dx.doi.org/10.1021/jf070046c.

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15

JACKSON, LAUREN S., and KEN LEE. "Chemical Forms of Iron, Calcium, Magnesium, Zinc, and Copper from Rats Diets Containing Tea." Journal of Food Protection 51, no. 9 (1988): 711–14. http://dx.doi.org/10.4315/0362-028x-51.9.711.

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Chemical forms of iron, calcium, magnesium, zinc and copper were measured in rat diets containing 0–3.5% instant black tea. As instant tea in diets increased, more iron was soluble and ionic. Diets containing tea had more complexed iron than without. Calcium had low solubility (10–12%) while almost all magnesium (92–98%) was soluble in all diets. Solubility of zinc and copper increased as the level of tea in diets increased. Chemical availability of iron, calcium, magnesium and zinc was measured in a rat diet without tea (control), containing 2.31% black tea solids and containing 2.31% green tea solids. The control had more soluble (56%), ionic (37%) and complexed (19%) iron than green tea (18%, 2.3%, 16%, respectively) or black tea (8.7%, 4.8%, 3.9%, respectively) diets. Diets did not differ in calcium or magnesium solubility. Zinc was more soluble in both tea diets than the control. Some mineral profiles of the rat diets could be predicted by mineral profiles of teas alone. Changes in mineral profiles were induced by mixing tea with diet components or by freeze drying tea. Chemical availability of minerals in rat diets predicted some but not all results from a rat bioavailability assay.

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16

Nhan, Nguyen Phu Thuong, Nguyen Duong Vu, Le Van Thanh, Than Thi Minh Phuong, Long Giang Bach, and Tran Quoc Toan. "Instant tea from Condonopsis javanica L. root extract via spray drying." Foods and Raw Materials 8, no. 2 (2020): 385–91. http://dx.doi.org/10.21603/2308-4057-2020-2-385-391.

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Introduction. Codonopsis javanica L. root is a gingsen-like medicinal material with valuable bioactive compounds and alkaloids in its composition. However, the diversification of commercial products from Codonopsis javanica root extract is limited and poorly represented on the market. This study presents a new production process of an instant tea product from Codonopsis javanica root extract, which involved spray drying with maltodextrin as a drying additive. Study objects and methods. The research featured different process parameters including a drying additive concentration, a drying temperature, and a feed flow rate. Moisture content and drying yield were selected as the main outcomes. Results and discussion. In general, the improved drying yield was associated with an increased drying additive concentration, a lower drying temperature, and a higher feed flow rate. The best drying yield (78.35%) was obtained at the drying additive concentration of 30% (w/w), the drying temperature of 140°C, and the feed flow rate of 300 mL/h. The total saponin content in the product was 0.29% (w/w), and the ABTS free radical scavenging ability reached 59.48 μgAA/g. The obtained powder was spherical and exhibited fairly uniform particle morphology with shriveled and concave outer surface. Conclusion. The research results justified the use of Codonopsis javanica as an ingredient in beverage industry and suggested maltodextrin as an appropriate substrate for spray-drying natural extracts.

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17

Wu, Wells W., Paul A. Chadik, William M. Davis, David H. Powell, and Joseph J. Delfino. "Disinfection Byproduct Formation from the Preparation of Instant Tea." Journal of Agricultural and Food Chemistry 46, no. 8 (1998): 3272–79. http://dx.doi.org/10.1021/jf9801466.

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18

Bond, Tom, Seeheen C. Tang, Nigel Graham, and Michael R. Templeton. "Emerging investigators series: formation of disinfection byproducts during the preparation of tea and coffee." Environmental Science: Water Research & Technology 2, no. 1 (2016): 196–205. http://dx.doi.org/10.1039/c5ew00222b.

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19

DESROSIERS, T., and F. M. CLYDESDALE. "Zinc and Calcium Solubility from Instant Tea and Coffee With and Without the Addition of Milk." Journal of Food Protection 54, no. 6 (1991): 451–53. http://dx.doi.org/10.4315/0362-028x-54.6.451.

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The effect of tea and coffee, with and without milk, on the solubility of added zinc and calcium after a sequential pH change to 2 and 6 was investigated. The addition of milk did not decrease the solubility of endogenous zinc or calcium in tea but did in coffee. Liquid tea decreased (P&lt;0.01) the solubility of added zinc but not of added calcium. However, the addition of milk to tea containing added zinc and calcium decreased (P&lt;0.01) the solubility of both elements. This decrease reached a plateau after 100 or 150 ml of milk was added to 100 or 50 ml of tea, respectively. In coffee, when the minerals were added, the solubility of zinc did not depend on the presence of milk, whereas the solubility of calcium decreased proportionally to the amount of milk added (P&lt;0.05).

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20

Cahyana, Emita Dwi, Luh Putu Wrasiati, and Lutfi Suhendra. "Karakteristik Enkapsulat Teh Instan Daun Kenikir (Cosmos caudatus Kunth.) pada Perlakuan Penambahan Emulsifier Tween 80." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 9, no. 1 (2021): 130. http://dx.doi.org/10.24843/jrma.2021.v09.i01.p13.

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The aims of research were to know the effect of addition emulsifier tween 80 on the making of Cosmos caudatus Kunth. instant tea, and to determine the addition of the best tween 80 emulsifier to the Cosmos caudatus Kunth. instant tea. This research used a simple randomized block design, wich the concentration of tween 80 as the factor. The concentration of tween 80 used in this research are 0%, 0.5%, 1%, 1.5%, 2%, 2.5%. The data obtained were analyzed by analysis of variance and then processed by the Tukey test. The results showed that the concentration of tween 80 influenced the yield, solubility, total flavonoids, brightness level, redness level, yellowish level, and texture organoleptic tests which included stickiness, dryness and smoothness. The best treatment based on physicochemistry was obtained by adding 1% concentration of tween 80, with a yield value at 11.08 %, solubility at 96.77%, total flavonoids at 9.1041 mg QE/g, the level of brightness (L*) at 36.49, the level of redness (a*) at 19.36, and the level of yellowish (b*) at 30.63. Based on the results of the organoleptic test, respondendts chose treatment without the addition of tween 80, with a stickiness texture value at 4.20 (not sticky),, dryness at 4.60 (dry), and smoothness at 4.75 (smooth). Keywords : Cosmos caudatus Kunth. leaves, instant tea, encapsulation, tween 80

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21

Sun, Yemei, Yujie Wang, Jing Huang, et al. "Quality assessment of instant green tea using portable NIR spectrometer." Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 240 (October 2020): 118576. http://dx.doi.org/10.1016/j.saa.2020.118576.

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22

Tournas, V. H., and E. J. Katsoudas. "Microbiological Quality of Various Medicinal Herbal Teas and Coffee Substitutes." Microbiology Insights 1 (January 2008): MBI.S943. http://dx.doi.org/10.4137/mbi.s943.

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Various herbal teas including German chamomile, Chrysanthemum Vascuflow herb tea, hop, jasmine and orange flowers, sweet marjoram, spearmint and thyme leaves, and papaya-mint tea as well as coffee substitutes (Bambu instant Swiss, Teeccino chocolate-mint, and Teeccino Mediterranean Espresso) were analyzed for fungal contamination and the presence of aerobic mesophilic bacteria (APC). The results of this investigation showed that fungal counts reached levels as high as 5.8 × 105 colony forming units (cfu) per gram. German chamomile harbored the highest fungal contamination. The most common fungi found in herbal teas were Aspergillus niger, Penicillium spp., Eurotium rubrum, E. chevalieri, A. flavus, Fusarium spp., Alternaria alternata, and yeasts. Among the coffee substitutes, only the chocolate-mint coffee was contaminated with low numbers (<1.0 × 103 cfu g-1) of E. rubrum, Ulocladium spp. and Phoma spp., and with yeasts (< 100–6.8 × 103 cfu g-1). Aerobic mesophilic bacteria were recovered from 100% of the herbal tea, chocolate-mint and Mediterranean Espresso, and from 50% of the Bambu instant Swiss coffee samples. The highest APC counts of 1.2 × 107 cfu g-1 were observed in spearmint leaves.

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23

Kong, Junhao, Xiufang Yang, Xiaobo Zuo, Xiaoqin Su, Bing Hu, and Xinle Liang. "High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing." Food Science and Human Wellness 11, no. 3 (2022): 676–85. http://dx.doi.org/10.1016/j.fshw.2021.12.025.

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24

Someswararao, Ch, and P. P. Srivastav. "A novel technology for production of instant tea powder from the existing black tea manufacturing process." Innovative Food Science & Emerging Technologies 16 (October 2012): 143–47. http://dx.doi.org/10.1016/j.ifset.2012.05.005.

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25

Barreira, Sérgio, André M. N. Silva, Carla Moutinho, et al. "Effect of Extraction Methodology on the Phytochemical Composition for Camelia sinensis “Powdered Tea Extracts” from Different Provenances." Beverages 8, no. 1 (2022): 13. http://dx.doi.org/10.3390/beverages8010013.

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(1) Background: beverages based on extracts from Camellia sinensis are popular worldwide. Due to an increasing number of processed teas on the market, there is a need to develop unified classification standards based on chemical analysis. Meanwhile, phytochemical characterizations are mainly performed on tea samples from China (~80%). Hence, data on teas of other provenances is recommended. (2) Methods: in the present investigation, we characterized lyophilised extracts obtained by infusion, maceration and methanolic extraction derived from tea samples from China, Japan, Sri Lanka and Portugal by phytochemistry (catechins, oxyaromatic acids, flavonols, alkaloids and theanine). The real benefits of drinking the tea were analysed based on the bioavailability of the determined phytochemicals. (3) Results: the infusions revealed the highest total phenolic contents (TPC) amounts, while methanolic extracts yielded the lowest. The correlation matrix indicated that the levels of phenolic compounds were similar in the infusions and methanolic samples, while extractions made by maceration were significantly different. The differences could be partially explained by the different amounts of (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG) and gallic acids (GA). The catechin percentages were significantly lower in the macerations, especially the quantity of EGCG decreases by 4- to 5-fold after this process. (4) Conclusions: the results highlight the importance of the processing methodology to obtain “instant tea”; the composition of the extracts obtained with the same methodology is not significantly affected by the provenance of the tea. However, attention should be drawn to the specificities of the Japanese samples (the tea analysed in the present work was of Sencha quality). In contrast, the extraction methodology significantly affects the phytochemical composition, especially concerning the content of polyphenols. As such, our results indicate that instant tea classification based on chemical composition is sensible, but there is a need for a standard extraction methodology, namely concerning the temperature and time of contact of the tea leaves with the extraction solvent.

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26

Zhang, Qing-An, Xiao-Li Zhang, Yan-Ying Yan, and Xue-Hui Fan. "Antioxidant Evaluation and Composition Analysis of Extracts from Fuzhuan Brick Tea and Its Comparison with Two Instant Tea Products." Journal of AOAC INTERNATIONAL 100, no. 3 (2017): 653–60. http://dx.doi.org/10.5740/jaoacint.16-0403.

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Abstract In this paper, the antioxidant capacities and compositions of two commercialized tea products and extracts from Fuzhuan brick tea (FBT) were investigated using three HPLC methods comparing the retention times of injected standards. Principal component analysis and DPPH-spiking HPLC analysis were used to analyze correlation between antioxidant capacity and the compounds detected to screen which compounds contribute to antioxidant activity. Results indicated that all samples contained high amounts of polysaccharides, phenols, and flavonoids and had good antioxidant activity and a high level of correlation among them. Furthermore, gallic acid, epigallocatechin, epicatechin, and epigallocatechin gallate were screened and found to be stronger antioxidant candidates. In summary, the quality of the FBT extracts was not inferior to that of commercialized tea products, suggesting the feasibility that extracts may directly act as instant tea products.

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27

Ye, Danrong, Ling Zhang, Shenlu Sun, Jinquan Chen, and Ting Fang. "Production of High-Aroma Instant Tea Powder Using Various Novel Technologies." Journal of Food Process Engineering 37, no. 3 (2014): 273–84. http://dx.doi.org/10.1111/jfpe.12083.

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28

Pelvan, Ebru, and Mustafa Özilgen. "Assessment of energy and exergy efficiencies and renewability of black tea, instant tea and ice tea production and waste valorization processes." Sustainable Production and Consumption 12 (October 2017): 59–77. http://dx.doi.org/10.1016/j.spc.2017.05.003.

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29

Jiang, Qing-xiang, Li-jun Li, Feng Chen, Bo Rong, Hui Ni та Fu-ping Zheng. "β-Glucosidase improve the aroma of the tea infusion made from a spray-dried Oolong tea instant". LWT 159 (квітень 2022): 113175. http://dx.doi.org/10.1016/j.lwt.2022.113175.

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30

Gao, Xueling, Bin Zhang, Zenglang Shao, Yong Yang, and Pengxiang Yue. "Separation of Caffeine and Tea Poly-phenols from Instant (Soluble) Tea Waste Liquor by Macro-porous Resins." Advance Journal of Food Science and Technology 6, no. 6 (2014): 768–73. http://dx.doi.org/10.19026/ajfst.6.108.

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31

Sinija, V. R., and H. N. Mishra. "Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules." Journal of Food Engineering 86, no. 4 (2008): 494–500. http://dx.doi.org/10.1016/j.jfoodeng.2007.10.026.

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32

Čížková, H., M. Voldřich, J. Mlejnecká, and F. Kvasnička. "Authenticity evaluation of tea-based products." Czech Journal of Food Sciences 26, No. 4 (2008): 259–67. http://dx.doi.org/10.17221/10/2008-cjfs.

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This study proposes a method for estimating the content of tea in tea-based products. Broadly, this methodology is based on selecting chemical markers of the quality and authenticity of tea (and, therefore, of tea-based products), optimising the relevant analytical methods, and determining variations (type, origin, quality) among samples of green and black leaf teas. The contents of the selected markers (theobromine, caffeine, theanine, and total polyphenols) in tea-based products (iced teas, instant teas) were determined. Then, the dry tea content in these products, expressed as the equivalent amount of dry tea leaves, was calculated on the basis of two sets of mean data for these analytes: average literature data, and the mean experimental data obtained with our samples of leaf tea. With regards to the latter, we propose to use of the following averages for caffeine, theobromine, theanine, and polyphenols: for 100 g of black tea-based products 1.9 g, 0.13 g, 1.3 g, and 9.1 g, respectively; for 100 g of green tea-based products 1.9 g, 0.16, 1.7 g, and 14.7 g, respectively. Using this method, we found that approximately one third of the analysed samples failed to meet the tea extract levels required by German and Austrian legislations, while about 10% did not comply with the less demanding Czech legislative requirements.

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33

Perdana, Fachruddin, and Hardinsyah Hardinsyah. "ANALISIS JENIS, JUMLAH, DAN MUTU GIZI KONSUMSI SARAPAN ANAK INDONESIA." Jurnal Gizi dan Pangan 8, no. 1 (2013): 39. http://dx.doi.org/10.25182/jgp.2013.8.1.39-46.

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The objective of this study was to analyze type, amount, and nutritional quality of breakfast among Indonesian children aged 3—12 years old. Data used for this study was secondary data of Basic Health Survey 2010 (Riskesdas 2010). Data was collected from June until August 2010 by applying a cross sectional design. This study covered 33 provinces of Indonesia, with total 40,437 children consisted of 20,659 boys and 19,778 girls. The results of this study showed that ten major type of foods consumed during breakfast were rice, swamp cabbage, egg, fish, tempe, instant noodles, tofu, bread, chicken and biscuits; and five major type of beverages consumed during breakfast were drinking water, tea, milk, coffee, and syrup. The food consumed on average of more than 5 g a day during breakfast were rice, swamp cabbage, egg, fish, tempe, instant noodles; and the beverages consumed on average of more than 15 mL a day were water, tea, and milk. Only 10.6% of children breakfast met energy intake&gt;30% RDA.<br /><br />

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Apriyani, Tri Wahyuni, Supriyadi Supriyadi, and Rachmad Gunadi. "Improve ment of Antioxidant Activity and Sensory Quality of Pagilaran’s Tea Clones Treated by Tannase." agriTECH 42, no. 3 (2022): 218. http://dx.doi.org/10.22146/agritech.57006.

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PT. Pagilaran was developing five new clones that were named as PGL 9, PGL 10, PGL 11, PGL 12 and PGL 15 as superior clones for black tea. That clones are very potential to be used as ready to drink (RTD) instant tea beverages. Ready to Drink (RTD) from black tea have a weakness, which was low antioxidant activity. Tannase was an industrial enzyme of the great potential for application in the food industry. Tannase has used to hydrolyze gallated ester green tea catechin. There was no study about the changes in chemical composition by tannase enzymatic treatment of PT Pagilaran’s tea clones. The objectives of this study were to observe the effects of tannase treatment on five clones black tea extracts to the antioxidant activity, profile of phenolic compounds, the tea brew color, consumer acceptance, and volatile compounds. Tea leaves of medium plucking were traditionally processed into black tea. The tea brew was added with tannase at a concentration of 100mg/100mL then incubating for 1 hour at a temperature of 37ºC. Additional tannase tent to increase their antioxidant activities, the gallic acid, EC, and EGC concentrations due to hydrolysis of ECG, EGCG, or their derivatives. The color of tea brew was getting brighter and yellowing than untreated ones. Even so, the level of consumer acceptance was still good. Profile aroma and volatile compounds of tea brew showed that there were no significant changes after enzymatic treatment.

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Chen, Bin, Xiaohui Xiong, Zhong Yao, Na Yin, Ze-Xian Low, and Zhaoxiang Zhong. "Integrated membrane process for wastewater treatment from production of instant tea powders." Desalination 355 (January 2015): 147–54. http://dx.doi.org/10.1016/j.desal.2014.10.029.

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FUKUSHIMA, Masako, and Akio TANIMURA. "Action and Absorption Possibility of Aluminium in Infused Green Tea, Black Tea, Oolong Tea and Instant Coffee Solution at Simulated Human Gastric Juice." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 43, no. 8 (1996): 939–45. http://dx.doi.org/10.3136/nskkk.43.939.

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Wang, Lei, Pengyue Zhao, Fengzu Zhang, Aijuan Bai, and Canping Pan. "Detection of Caffeine in Tea, Instant Coffee, Green Tea Beverage, and Soft Drink by Direct Analysis in Real Time (DART) Source Coupled to Single-Quadrupole Mass Spectrometry." Journal of AOAC INTERNATIONAL 96, no. 2 (2013): 353–56. http://dx.doi.org/10.5740/jaoacint.12-160.

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Abstract Ambient ionization direct analysis in real time (DART) coupled to single-quadrupole MS (DART-MS) was evaluated for rapid detection of caffeine in commercial samples without chromatographic separation or sample preparation. Four commercial samples were examined: tea, instant coffee, green tea beverage, and soft drink. The response-related parameters were optimized for the DART temperature and MS fragmentor. Under optimal conditions, the molecular ion (M+H)+ was the major ion for identification of caffeine. The results showed that DART-MS is a promising tool for the quick analysis of important marker molecules in commercial samples. Furthermore, this system has demonstrated significant potential for high sample throughput and real-time analysis.

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Ahmed, Taslima, and Nazmul Sarwar. "Evaluation of quality and antioxidant activity of developed instant black tea and commercial tea (camellia sinensis) available in Bangladesh." Ukrainian Journal of Food Science 6, no. 2 (2018): 184–97. http://dx.doi.org/10.24263/2310-1008-2018-6-2-4.

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Heggy, Alaa, Aisha Masoumi, Maryam Al-Yafei, Fatima Al-Bader, Tamara Al-Abdi, and Zumin Shi. "Habitual Tea and Coffee Consumption and Mean Reaction Time Among Qatari Adults." Journal of Alzheimer's Disease 84, no. 2 (2021): 767–76. http://dx.doi.org/10.3233/jad-215130.

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Background: Tea and coffee consumption is associated with cognitive function in some studies. Objective: We aimed to identify tea and coffee drinking patterns and their association with mean reaction time among Qatari adults. Method: The study included 1,000 adults aged 20 years and above attending the Qatar Biobank Study (QBB). Habitual tea and coffee consumption during the previous year was assessed by questionnaire. Tea and coffee drinking patterns were identified using factor analysis. In a computer-based self-administered touch screens test, mean reaction time (MRT) was used as an indicator of cognitive function. Results: The mean age of the participants was 35.8 (SD 10.3) years. Herbal tea and regular coffee consumption was inversely associated with MRT. In the multivariable model, compared with non-consumers, the regression coefficients for MRT were –34.3 (–65.4, –3.3) and –37.9 (–71.0, –4.7) for daily consumers of herbal tea and regular coffee, respectively. Of the two tea and coffee drinking patterns identified, pattern 1 (high consumption of tea, Arabic coffee, and herbal tea) was not associated with MRT but pattern 2 (high loadings of instant coffee, regular coffee, and Karak) was inversely associated with MRT in the unadjusted model. There was a significant interaction between pattern 2 and low-density lipoprotein (LDL) in relation to MRT. Pattern 2 was inversely associated with MRT among those with a low LDL. Conclusion: There was an inverse association between regular coffee and herbal tea consumption with mean reaction time. There was an interaction between Western coffee pattern and LDL.

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Oktaviyanti, Dwi, Masyhuri Masyhuri, and Jangkung Handoyo Mulyo. "ANALYSIS OF MARKETING MIX AND SALES PERFORMANCE OF “INDUSTRI HILIR TEH WALINI” PRODUCT." Agro Ekonomi 26, no. 2 (2016): 168. http://dx.doi.org/10.22146/agroekonomi.17269.

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This research as a case study in “Industri Hilir Teh Walini” aimed to: (1) describe the marketing mix strategy, (2) examine the influence of marketing mix strategy on sales, (3) know the sales performance of products, (4) forecast the future demand of primary products, and (5) explore the strengths, weaknesses, opportunities, and threats (SWOT).Descriptive explanation, multiple linear regression analysis, one way analysis of variance, moving average forecasting, and SWOT analysis were conducted. This research showed that in the product mix as a component of marketing mix, this business unit offers tea products in various packaging and flavoring. The price determination conducted based on cost, market competition, and standards in certain lines. The promotion mix used are Above and Below The Line communication strategy. The place mix conducted by distributing products through selective distribution channel and direct channel. Promotion cost and flavor variants variables of the marketing mix were proven to have positive significant influence on the sales. Based on the one way analysis of variance, grouped tea product sales of tea bag, loose and instant tea, and ready to drink tea were significantly different. Forecast of black tea bag, lemon flavored black tea bag, and green tea bag sales volume in 2014 which give the best sales performance tend to be fluctuated. The SWOT analysis showed that this business unit’s position is in quadrant 1 which supports the SO (Strengths-Opportunities) strategy.

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Ni, Hui, Qing-Xiang Jiang, Ting Zhang, Gao-Ling Huang, Li-Jun Li, and Feng Chen. "Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying." Molecules 25, no. 16 (2020): 3628. http://dx.doi.org/10.3390/molecules25163628.

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The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.

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Sinija, V. R., and H. N. Mishra. "FT-NIR spectroscopy for caffeine estimation in instant green tea powder and granules." LWT - Food Science and Technology 42, no. 5 (2009): 998–1002. http://dx.doi.org/10.1016/j.lwt.2008.12.013.

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Kraujalytė, Vilma, Ebru Pelvan, and Cesarettin Alasalvar. "Volatile compounds and sensory characteristics of various instant teas produced from black tea." Food Chemistry 194 (March 2016): 864–72. http://dx.doi.org/10.1016/j.foodchem.2015.08.051.

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Zhang, Ting, Ke Fang, Hui Ni та ін. "Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase". Food Chemistry 315 (червень 2020): 126287. http://dx.doi.org/10.1016/j.foodchem.2020.126287.

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Izuora, Kenneth, Jennifer G. Twombly, Gary M. Whitford, Jennifer Demertzis, Roberto Pacifici, and Michael P. Whyte. "Skeletal Fluorosis from Brewed Tea." Journal of Clinical Endocrinology & Metabolism 96, no. 8 (2011): 2318–24. http://dx.doi.org/10.1210/jc.2010-2891.

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Abstract Background: High fluoride ion (F−) levels are found in many surface and well waters. Drinking F−-contaminated water typically explains endemic skeletal fluorosis (SF). In some regions of Asia, however, poor quality “brick tea” also causes this disorder. The plant source of brick, black, green, orange pekoe, and oolong tea, Camellia sinensis, can contain substantial amounts of F−. Exposure to 20 mg F− per day for 20 yr of adult life is expected to cause symptomatic SF. High F− levels stimulate osteoblasts and enhance bone apposition but substitute for OH− groups in hydroxyapatite crystals and thereby result in skeletal fragility and perhaps lead to secondary hyperparathyroidism. Beginning in 2005, we showed that daily consumption of 1–2 gallons of instant tea made from this plant can lead to SF. Aim: We describe a 48-yr-old American woman who developed SF from brewed tea. Patient and Methods: Our patient had elevated bone mineral density revealed by dual-energy x-ray absorptiometry (spine Z-score, +9.9), severe chronic bone and joint pain, and kyphosis after consuming 1–2 gallons of brewed orange pekoe tea daily for more than three decades. F− levels were high in her serum, urine, and clippings of fingernails and toenails, as well as in our reproduction of her beverage. Renal function was normal. She had vitamin D deficiency. Elevated serum PTH levels were unresponsive to adequate vitamin D supplementation. Pain resolved over several months when she stopped drinking tea and continued ergocalciferol. Conclusion: Our patient shows that SF can result from chronic consumption of large volumes of brewed tea.

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Isbell, T. Scott, and Reina Villareal-Armamento. "What Is Your Guess? A Case of Thick but Brittle Bones and Instant Tea." Clinical Chemistry 56, no. 6 (2010): 1041–42. http://dx.doi.org/10.1373/clinchem.2010.147413.

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Lu, Hengqian, Pengxiang Yue, Yuwan Wang, Ruiyan Fu, Jun Jiang, and Xueling Gao. "Optimization of Submerged Fermentation Parameters for Instant Dark Tea Production by E urotium cristatum." Journal of Food Processing and Preservation 40, no. 5 (2015): 1134–44. http://dx.doi.org/10.1111/jfpp.12694.

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Fernández, P. L., M. J. Martín, A. G. González, and F. Pablos. "HPLC determination of catechins and caffeine in tea. Differentiation of green, black and instant teas." Analyst 125, no. 3 (2000): 421–25. http://dx.doi.org/10.1039/a909219f.

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Dandan, Kang, Peng Shaodan, Li Jihua, and Cao Yupo. "Study on the Effect of Extraction Process of Moringa Instant Tea on Its Sensory Quality." IOP Conference Series: Earth and Environmental Science 153, no. 2 (2018): 022026. http://dx.doi.org/10.1088/1755-1315/153/2/022026.

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Wang, Yuwan, Mingyue Zhang, Zhengzhu Zhang, Jun Jiang, Xueling Gao, and Pengxiang Yue. "Multiple responses optimization of instant dark tea production by submerged fermentation using response surface methodology." Journal of Food Science and Technology 55, no. 7 (2018): 2579–86. http://dx.doi.org/10.1007/s13197-018-3178-y.

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