Importance of Handcrafting Methods on Quality of Tea

被引：0
|
作者：
Maitra, Debapriya [1 ]
Roy, Bedaprana [1 ]
Roy, Sejuti [1 ]
Choubey, Sony [2 ]
Roy Chowdhury, Anindita [3 ]
Biswas, Anwesha [3 ]
Saha, Bipasha [3 ]
Chatterjee, Abhas [3 ]
Thakur, Sruti [3 ]
Sen, Srimoyee [3 ]
Ganguly, Biswanath [4 ]
Choudhury, Sudeshna Shyam [5 ]
Mitra, Arup Kumar [6 ]
机构：
[1] Microbiology Department, St. Xavier’s College, Kolkata, India
[2] Microbiology Department, St. Xavier’s College, Kolkata, India
[3] Microbiology Department, St. Xavier’s College, Kolkata, India
[4] Managing Director VVTea, Jalpaiguri, India
[5] Microbiology Department, St. Xavier’s College, Kolkata, India
[6] Microbiology Department, Controller of Examination, St. Xavier’s College, Kolkata, India
来源：
SSRN |
关键词：
Drying methods - Drying process - FTIR - Green tea - Hotwater - Quality parameters - Shadedry - Sun drying - Sundry - Therapeutic values;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
30
引用
收藏
相关论文
共 50 条
  • [1] The Importance of Tea
    Leichhardt, Ludwig
    MEANJIN, 2012, 71 (02): : 29 - 29
  • [2] Effects of Scenting Methods on the Quality of Rose Black Tea
    Meng X.
    Zhu Y.
    Wang F.
    Du Q.
    Yin J.
    Xu Y.
    Journal of Chinese Institute of Food Science and Technology, 2024, 24 (04) : 266 - 277
  • [3] Effect of Different Brewing Methods on Quality of Green Tea
    Lin, Sheng-Dun
    Yang, Joan-Hwa
    Hsieh, Yun-Jung
    Liu, En-Hui
    Mau, Jeng-Leun
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 38 (03) : 1234 - 1243
  • [4] Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols
    P. V. Sujith Kumar
    Shabana Basheer
    R. Ravi
    M. S. Thakur
    Journal of Food Science and Technology, 2011, 48 : 440 - 446
  • [5] Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols
    Kumar, P. V. Sujith
    Basheer, Shabana
    Ravi, R.
    Thakur, M. S.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2011, 48 (04): : 440 - 446
  • [6] Effects of Different Storage Temperatures and Methods for Fresh Tea Leaves on the Quality of Broken Black Tea
    Lin D.
    Hu D.
    Chen W.
    Xia H.
    Qiao X.
    Miao A.
    Ma C.
    Shipin Kexue/Food Science, 2024, 45 (09): : 212 - 218
  • [7] Effect of Different Fixation Methods on the Quality of Citrus Flower Tea
    Yang H.
    Li Y.
    Wu S.
    Chen C.
    Yang X.
    Shipin Kexue/Food Science, 2023, 44 (03): : 105 - 111
  • [8] Effect of different drying methods on quality of orange dark tea
    Jiao, Yuanfang
    Tang, Haiyan
    Yan, Zhi
    Wu, Zhuanrong
    Zhang, De
    Yu, Zhi
    Chen, Yuqiong
    Ni, Dejiang
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024, 18 (05) : 3244 - 3254
  • [9] Effect of Aroma Enhancement Methods on the Quality of Congou Black Tea
    Qiu, Fangfang
    Zeng, Weichao
    Qu, Fengfeng
    Yu, Zhi
    Chen, Yuqiong
    Zheng, Shibing
    Ni, Dejiang
    Shipin Kexue/Food Science, 2019, 40 (11): : 82 - 87
  • [10] Effects of different fixation methods on the aroma quality of Anjibai tea
    Xia, Dongzhou
    Zhang, Jixin
    Xiong, Zhichao
    Huang, Wenjing
    Wei, Yuming
    Feng, Wanzhen
    Huang, Junlan
    Ning, Jingming
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 204
12345