[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Membrane Clarification of Tea Extracts.

Subramanian, R. and Chandini, S. Kumar and Pankaj, Sharma (2014) Membrane Clarification of Tea Extracts. Critical Reviews in Food Science and Nutrition, 54. pp. 1151-1157.

[img] PDF
CRC Rev in Food Sci & Nutr_2014_54_9_1151.pdf - Published Version
Restricted to Registered users only

Download (259kB)

Abstract

The ready-to-drink (RTD) tea beverages are becoming increasingly popular owing to the health benefits associated with tea polyphenols, but instability due to development of haze and formation of tea cream is a common problem encountered in the product. Membrane technology provides a scope to produce natural, additive-free RTD teas while overcoming the major disadvantages associated with the conventional decreaming methods. Approaches employing membranes for the clarification of extracts from black and green tea have been discussed together with their relative advantages and limitations. The article also outlines the concerns to be addressed in the future attempts employing membrane technology.

Item Type: Article
Uncontrolled Keywords: Black tea, green tea, membrane technology, polyphenols, RTD teas, tea cream
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2014 09:05
Last Modified: 25 Apr 2014 09:05
URI: http://ir.cftri.com/id/eprint/11456

Actions (login required)

View Item View Item