Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process

Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process

This study aimed to examine the influence of drying approaches (convective and infrared (IR)), sonication, and brewing time on the total phenolic content (TPC), antioxidant activity (AA), viscosity, color indexes, and sensory attributes of quince tea infusion (QTI). The AA and TPC in the QTI dried i...

書誌詳細
主要な著者:	Fakhreddin Salehi, Helia Razavi Kamran, Kimia Goharpour
フォーマット:	論文
言語:	English
出版事項:	Elsevier 2023-10-01
シリーズ:	Ultrasonics Sonochemistry
主題:	Antioxidant activity Brewing time Color indexes Infrared
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S1350417723003036

類似資料

Brewing /
著者:: Hornsey, Ian S. (Ian Spencer)
出版事項: (2013)

Handbook of brewing /
著者:: Priest, Fergus G., 等
出版事項: (2006)

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water
著者:: Hui-Ling Tan, 等
出版事項: (2023-02-01)

Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions
著者:: Yan Jin, 等
出版事項: (2019-05-01)

Brewing : science and practice /
著者:: Briggs, D. E. (Dennis Edward)
出版事項: (2004)

Brewing : new technologies /
著者:: Bamforth, C. W.
出版事項: (2006)

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times
著者:: Jeehyun Lee, 等
出版事項: (2013-11-01)

Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste
著者:: FU Bao-shang, 等
出版事項: (2022-03-01)

Handbook of brewing : processes, technology, markets /
著者:: Esslinger, Hans Michael
出版事項: (2009)

The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution
著者:: Fuqing Bai, 等
出版事項: (2023-06-01)

Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (<em>Aspalathus linearis</em>) Herbal Tea
著者:: Elisabetta Damiani, 等
出版事項: (2019-10-01)

Oxalate Content of Different Drinkable Dilutions of Tea Infusions after Different Brewing Times
著者:: Neda Lotfi Yagin, 等
出版事項: (2012-12-01)

Blending techniques at the Theo. Hamm Brewing Co
著者:: 392378 Chapin, Thomas G., 等
出版事項: (1968)

Profiling Real-Time Aroma from Green Tea Infusion during Brewing
著者:: Litao Sun, 等
出版事項: (2022-02-01)

Effect of Brewing Time on the Level of Fluoride Released from Black and Green Tea
著者:: firoz zadfatah, 等
出版事項: (2019-10-01)

Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes
著者:: Shih-Hao Chiu, 等
出版事項: (2024-06-01)

Acids in brewed coffees: Chemical composition and sensory threshold
著者:: Christina J.Birke Rune, 等
出版事項: (2023-01-01)

Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of <i>Camellia sinensis</i>
著者:: Jolanta Kowalska, 等
出版事項: (2021-08-01)

Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices
著者:: Fakhreddin Salehi, 等
出版事項: (2024-03-01)

Effects of ultrasound and microwave pretreatments of carrot slices before drying on the color indexes and drying rate
著者:: Fakhreddin Salehi, 等
出版事項: (2023-12-01)

Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology
著者:: Fakhreddin Salehi, 等
出版事項: (2023-08-01)

Brewing optimization for functional properties and visual appearance of Dampit Robusta coffee leaves tea
著者:: Kiki Fibrianto, 等
出版事項: (2021-07-01)

The History of Brewing in Slavkov at Brno, Czech Republic
著者:: Filip Vrána
出版事項: (2015-12-01)

Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods
著者:: Xingchen Zhai, 等
出版事項: (2022-03-01)

Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas
著者:: Yuan-Yuan Ma, 等
出版事項: (2024-03-01)

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
著者:: Mackenzie E. Batali, 等
出版事項: (2022-08-01)

The effect of brewing time on the antioxidant properties and consumer's preference of green tea and jasmine tea
著者:: Dwi Hartanti, 等
出版事項: (2023-06-01)

Study on brewing technology of black tea with suitable taste
著者:: WANG Rong, 等
出版事項: (2023-04-01)

Hot Water Extraction of Antioxidants from Tea Leaves—Optimization of Brewing Conditions for Preparing Antioxidant-Rich Tea Drinks
著者:: Yan Cheng, 等
出版事項: (2023-03-01)

The consistency of brewing process and beer quality.
著者:: J. ŠAVEL
出版事項: (2000-03-01)

Impact of Brewing Methods on Total Phenolic Content (TPC) in Various Types of Coffee
著者:: Ewa Olechno, 等
出版事項: (2020-11-01)

Determination of chlorinated phenols in brewing liquor and beer using SPE.
著者:: Tomáš HORÁK, 等
出版事項: (2008-01-01)

By-Products in the Malting and Brewing Industries—Re-Usage Possibilities
著者:: Andrea Karlović, 等
出版事項: (2020-08-01)

„Give God Czechs fortune!“ Czech Nationalism in Brewing
著者:: Jan Grisa
出版事項: (2017-04-01)

Effects of regional location on the genotype and phenotype of historical Irish brewing yeast
著者:: Daniel W. M. Kerruish, 等
出版事項: (2025-03-01)

Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea
著者:: Hyunho Yeo, 等
出版事項: (2024-01-01)

Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety
著者:: Raven Kwok, 等
出版事項: (2020-10-01)

Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards
著者:: Linda Claassen, 等
出版事項: (2021-04-01)

Microwave and traditional brewing methods of Iranian black tea: bioactive compounds, antioxidant activity and heavy metals
著者:: Reza Farahmandfar, 等
出版事項: (2023-01-01)

The effect of formulation with ginger (Zingiber officinale var. Roscoe) and different brewing techniques on physicochemical and organoleptic characteristics of cascara tea
著者:: Wenny Bekti Sunarharum, 等
出版事項: (2023-09-01)