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Changes in O-methylated Catechin and Chemical Component Contents of ‘Benifuuki’ Green Tea （Camellia sinensis L.）Beverage under Various Extraction Conditions
green tea beverage epigallocatechin-3-O-(3-O-methyl) gallate gallocatechin-3-O-(3-O-methyl) gallate
2009/6/10
We examined the effects of extraction conditions on the anti-allergic components, epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3″Me) and strictinin during the manufacture of anti-allergic ‘Benifuuki...
Development and Storage Studies on Whey-Based Banana Herbal (Mentha arvensis) Beverage
Development and Storage Studies Whey-Based Banana Herbal
2016/5/31
This study was carried out on the development and storage of Whey-Based Banana Herbal (WBBH) beverage with the incorporation of Mentha arvensis extract (0 to 4%). The amount of banana juice and sugar ...
Maintaining the Anthocyanin Content and Improvement of the Aroma of an Alcoholic Fermented Beverage Produced from Raw Purple-Fleshed Sweet Potato
purple-fleshed sweet potato anthocyanin alcoholic beverage
2009/5/20
We have been developing and studying an alcoholic fermented beverage produced from a raw purple-fleshed sweet potato cultivar (Ipomoea babatas cv. Ayamurasaki) containing high amounts of anthocyanin. ...
Innovation Drivers in the Cypriot Food and Beverage Industry
Cypriot Food Beverage Industry
2009/2/20
The Food and Beverage industry, a leading sector of the Cypriot manufacturing industry is under investigation in our study. The influence of innovation as a development vehicle is considered and facto...
Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry（Morus alba L.）Leaves
mulberry leaves extrusion instant cereal beverage powders
2010/2/3
On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RS...