کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10545326 | 963632 | 2005 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Nutritional and medicinal improvement of black tea by yeast fermentation
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Black tea fermentation with Dabaryomyces hansenii for 10 days resulted in accumulation of major vitamins, such as A, B1, B2, B12 and C in sufficient quantities to fulfil the recommended dietary allowances (RDA). Fermentation of tea by yeast resulted in reduction of caffeine and excess tannins in significant amounts. After fermentation, the amount of theophylline was increased to make fermented tea a potent bronchodilator. Tea fermentation with D. hansenii improved its nutritional and medicinal values. Our observations suggest that intake of fermented tea is advantageous over black tea in terms of its nutritive and therapeutic values.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 89, Issue 3, February 2005, Pages 449-453
Journal: Food Chemistry - Volume 89, Issue 3, February 2005, Pages 449-453
نویسندگان
Chand Pasha, Gopal Reddy,