scholarly journals Application of Green Tea Extract as Food Preservative to Improve Shelf Life of Overnight Pickled Cucumber

2009 ◽  
Vol 56 (12) ◽  
pp. 660-664 ◽  
Author(s):  
Takahisa Miyamoto ◽  
Motokazu Nakayama ◽  
Naofumi Shigemune ◽  
Hajime Tokuda ◽  
Tomoyo Matsushita ◽  
...  
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Food Preservative ◽  
Tea Extract

Extension of shelf life of two fatty foods using a new antioxidant multilayer packaging containing green tea extract

2016 ◽  
Vol 33 ◽  
pp. 534-541 ◽  
Author(s):  
Daniel Carrizo ◽  
Gonzalo Taborda ◽  
Cristina Nerín ◽  
Osvaldo Bosetti
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Tea Extract

Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 559-564 ◽  
Author(s):  
A.M. López de Lacey ◽  
M.E. López-Caballero ◽  
P. Montero
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Probiotic Bacteria ◽  
Tea Extract

scholarly journals Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

2008 ◽  
Vol 9 (4) ◽  
pp. 593-603 ◽  
Author(s):  
Ana B. Martín-Diana ◽  
Daniel Rico ◽  
Catherine Barry-Ryan
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Natural Antioxidant ◽  
Fresh Cut ◽  
Tea Extract

Chitosan–green tea extract powder composite pouches for extending the shelf life of raw meat

2017 ◽  
Vol 74 (8) ◽  
pp. 3399-3419 ◽  
Author(s):  
P. Mujeeb Rahman ◽  
V. M. Abdul Mujeeb ◽  
K. Muraleedharan
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Powder Composite ◽  
Raw Meat ◽  
Tea Extract

Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract

2020 ◽  
Vol 100 (12) ◽  
pp. 4474-4482
Author(s):  
Parastoo Pourashouri ◽  
Bahareh Shabanpour ◽  
Moazameh Kordjazi ◽  
Aniseh Jamshidi
Keyword(s):  
Fish Oil ◽  
Shelf Life ◽  
Green Tea ◽  
Green Tea Extract ◽  
Tea Extract

scholarly journals A STUDY ON AN EFFECT OF THE GREEN TEA EXTRACT ON QUALITY AND SHELF LIFE OF ANIMAL FATS DURING STORAGE

2020 ◽  
Vol 5 (1) ◽  
pp. 32-42
Author(s):  
Konstantin A. Lehukov ◽  
Sergei S. Tsikin
Keyword(s):  
Shelf Life ◽  
Green Tea ◽  
Peroxide Value ◽  
Storage Temperature ◽  
Acid Value ◽  
Green Tea Extract ◽  
Animal Fats ◽  
Fat Hydrolysis ◽  
Tea Extract ◽  
Quality And Shelf Life

An analysis of an effect of the green tea extract on quality and shelf life of animal fats is presented. It is shown that the rate and depth of fat hydrolysis depend on a storage temperature. The higher the storage temperature, the higher the rate of fat hydrolysis and, consequently, the acid value. During storage for more than 3 days at any temperature, fats (except mutton fat) begin to change their properties. Mutton fat shows the first signs of spoilage (an increase in the acid value of more than 2.2 mg КОН, MAC ND) after 10 days of storage. An insignificant variation in the peroxide value of all tested fats during 10 days of storage, which was within the range of MAC, was established. After 10 days of storage, the rate of formation of peroxides and hydroperoxides rose sharply, which was confirmed by the peroxide value of these fats. Addition of antioxidants of the green tea extract in an amount of 10 g per 100 kg fat ensured appropriate storage of all fat types upon storage conditions that corresponded to the normative and technical documentation.

Green Tea Extract May Prevent PIN Progression

2005 ◽  
Vol 35 (16) ◽  
pp. 48
Author(s):  
ROBERT FINN
Keyword(s):  
Green Tea ◽  
Green Tea Extract ◽  
Tea Extract
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