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| Content Provider | Springer Nature Link |
|---|---|
| Author | Banerjee, Satarupa Chatterjee, Jyotirmoy |
| Copyright Year | 2014 |
| Abstract | Tea is a popular daily beverage worldwide. Modulation and modifications of its basic components like catechins, alkaloids, proteins and carbohydrate during fermentation or extraction process changes organoleptic, gustatory and medicinal properties of tea. Through these processes increase or decrease in yield of desired components are evident. Considering the varied impacts of parameters in tea production, storage and processes that affect the yield, extraction of tea biomolecules at optimized condition is thought to be challenging. Implementation of technological advancements in green chemistry approaches can minimize the deviation retaining maximum qualitative properties in environment friendly way. Existed extraction processes with optimization parameters of tea have been discussed in this paper including its prospects and limitations. This exhaustive review of various extraction parameters, decaffeination process of tea and large scale cost effective isolation of tea components with aid of modern technology can assist people to choose extraction condition of tea according to necessity. |
| Starting Page | 3158 |
| Ending Page | 3168 |
| Page Count | 11 |
| File Format | |
| ISSN | 00221155 |
| Journal | Journal of Food Science and Technology |
| Volume Number | 52 |
| Issue Number | 6 |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer India |
| Publisher Date | 2014-08-06 |
| Publisher Place | New Delhi |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Tea Biomolecules Extraction Optimization Food Science Nutrition Chemistry/Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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