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      KCI등재 SCIE SCOPUS

      Effects of Temperature, Illumination, and Sodium Ascorbate on Browning of Green Tea Infusion

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      https://www.riss.kr/link?id=A82730809

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      다국어 초록 (Multilingual Abstract)

      Browning of tea infusion is an obstructive factor influencing shelf life of ready-to-drink green tea. Effects of temperature and illumination on the browning of green tea infusion were investigated. It was shown that both elevated temperature and illumination led to the browning of green tea infusion, but temperature had greater effect on infusion color and level of catechins than illumination. The levels of unoxidized catechins such as (-)-epigallocatechin gallate (EGCg), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), (-)-epicatechin (EC), and total catechins remaining in the tea infusion were significantly correlated to color parameters of the tea infusion. Sodium ascorbate inhibited the infusion browning by suppressing the oxidation of tea catechins and it is considered to be a more suitable preservative for prolonging shelf life of ready-to-drink green tea than ascorbic acid because it has less effect on tea taste. The effects of temperature and illumination on the epimerization of catechins were also discussed.
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      Browning of tea infusion is an obstructive factor influencing shelf life of ready-to-drink green tea. Effects of temperature and illumination on the browning of green tea infusion were investigated. It was shown that both elevated temperature and illu...

      Browning of tea infusion is an obstructive factor influencing shelf life of ready-to-drink green tea. Effects of temperature and illumination on the browning of green tea infusion were investigated. It was shown that both elevated temperature and illumination led to the browning of green tea infusion, but temperature had greater effect on infusion color and level of catechins than illumination. The levels of unoxidized catechins such as (-)-epigallocatechin gallate (EGCg), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg), (-)-epicatechin (EC), and total catechins remaining in the tea infusion were significantly correlated to color parameters of the tea infusion. Sodium ascorbate inhibited the infusion browning by suppressing the oxidation of tea catechins and it is considered to be a more suitable preservative for prolonging shelf life of ready-to-drink green tea than ascorbic acid because it has less effect on tea taste. The effects of temperature and illumination on the epimerization of catechins were also discussed.

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      목차 (Table of Contents)

      • Abstract
      • Introduction
      • Materials and Methods
      • Results and Discussion
      • Acknowledgment
      • Abstract
      • Introduction
      • Materials and Methods
      • Results and Discussion
      • Acknowledgment
      • References
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      참고문헌 (Reference)

      1 Wang LF, "Various antibrowning agents and green tea extract during processing and storage" 27 : 213-225, 2003

      2 Wang LF, "The compounds contributing to the greenness of green tea" 69 : S301-S305, 2004

      3 Liang H, "Tea extraction methods in relation to control of epimerization of tea catechins" 87 : 1748-1752, 2007

      4 Chen ZY, "Stabilizing effect of ascorbic acid on green tea catechins" 46 : 2512-2516, 1998

      5 Ok-Hee Lee, "Sensory Characteristics and Consumer Acceptability of Various Green Teas" 한국식품과학회 17 (17): 349-356, 2008

      6 Seto R, "Preparation of epimers of tea catechines by heat treatment" 61 : 1434-1439, 1997

      7 Wan XC, "New type of tea pigment from the chemical oxidation of epicatechin gallate and isolated from te" 74 : 401-408, 1997

      8 li-feiwang, "Interaction of flavanols in green tea extract during heat processing and storage" 한국식품과학회 11 (11): 608-612, 2002

      9 Mcevily AJ, "Inhibition of enzymatic browning in foods and beverages" 32 : 253-273, 1992

      10 Kim ES, "Impact of heating on chemical compositions of green tea infusion" 103 : 1263-1267, 2007

      1 Wang LF, "Various antibrowning agents and green tea extract during processing and storage" 27 : 213-225, 2003

      2 Wang LF, "The compounds contributing to the greenness of green tea" 69 : S301-S305, 2004

      3 Liang H, "Tea extraction methods in relation to control of epimerization of tea catechins" 87 : 1748-1752, 2007

      4 Chen ZY, "Stabilizing effect of ascorbic acid on green tea catechins" 46 : 2512-2516, 1998

      5 Ok-Hee Lee, "Sensory Characteristics and Consumer Acceptability of Various Green Teas" 한국식품과학회 17 (17): 349-356, 2008

      6 Seto R, "Preparation of epimers of tea catechines by heat treatment" 61 : 1434-1439, 1997

      7 Wan XC, "New type of tea pigment from the chemical oxidation of epicatechin gallate and isolated from te" 74 : 401-408, 1997

      8 li-feiwang, "Interaction of flavanols in green tea extract during heat processing and storage" 한국식품과학회 11 (11): 608-612, 2002

      9 Mcevily AJ, "Inhibition of enzymatic browning in foods and beverages" 32 : 253-273, 1992

      10 Kim ES, "Impact of heating on chemical compositions of green tea infusion" 103 : 1263-1267, 2007

      11 Jensen JM, "Enhancement solution effects on shelf-life, color, and sensory characteristics of pork chops during retail display" 26 : 271-283, 2003

      12 Wang LF, "Effect of heat processing and storage on flavanols and sensory qualities of green tea beverage" 48 : 4227-4232, 2000

      13 Nicoli MC, "Effect of enzymatic and chemical oxidation on the antioxidation capacity of catechin Model systems and apple derivatives" 48 : 4576-4580, 2000

      14 Roberts EAH, "Economic importance of flavonoid substances: Tea fermentation" Pergamon Press, Oxford, UK 468-512, 1962

      15 Clydesdale FM, "Color perception and food quality" 14 : 61-74, 1991

      16 Jung Hyen Jang, "Assessing Geographic Origins of Green Teas Using Instruments" 한국식품과학회 17 (17): 1016-1020, 2008

      17 Jong-Sang Kim, "Antiproliferative and Anticarcinogenic Enzyme-Inducing Activities of Green Tea Seed Extract in Hepatoma Cells" 한국식품과학회 15 (15): 914-919, 2006

      18 Karori SM, "Antioxidant capacity of different types of tea products" 6 : 2287-2296, 2007

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      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2010-11-23 학회명변경 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2006-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2004-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2001-07-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      1999-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.75 0.17 0.56
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.49 0.43 0.364 0.06
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