Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract
Tea is the third most consumed beverage in the world. It has bioactive compounds that provide health benefits; for that reason, concentrating this product is a good alternative for different industries. Block freeze-concentration is a technology with the potential to be used to concentrate food solu...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/334232 |
| Acceso en línea: | https://hdl.handle.net/2117/334232 https://dx.doi.org/10.1016/j.jfoodeng.2020.110381 |
| Access Level: | acceso abierto |
| Palabra clave: | Green tea Cryoconcentration Tea Catechins Sensory Antioxidant activity Te verd Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Begudes |
| Sumario: | Tea is the third most consumed beverage in the world. It has bioactive compounds that provide health benefits; for that reason, concentrating this product is a good alternative for different industries. Block freeze-concentration is a technology with the potential to be used to concentrate food solutions, preserving functional compounds. The aim of this work was to study the effect of block freeze-concentration on the total solids content, catechin content, polyphenol content, antioxidant activity and sensorial profile of green tea. |
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