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Original Articles

Application of Enzymes in the Production of RTD Black Tea Beverages: A Review

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Pages 180-197 | Published online: 16 Oct 2012

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Maria C. Vaz Patto, Ryszard Amarowicz, Alberta N. A. Aryee, Joyce I. Boye, Hyun-Jung Chung, Maria A. Martín-Cabrejas & Claire Domoney. (2015) Achievements and Challenges in Improving the Nutritional Quality of Food Legumes. Critical Reviews in Plant Sciences 34:1-3, pages 105-143.
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Iain. S. Argyle & Michael. R. Bird. (2015) Microfiltration of high concentration black tea streams for haze removal using polymeric membranes. Desalination and Water Treatment 53:6, pages 1516-1531.
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Thangsei Nengneilhing Baite, Bishnupada Mandal & Mihir Kumar Purkait. 2024. Extraction Processes in the Food Industry. Extraction Processes in the Food Industry 247 277 .
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Dan Wang, Fanzhen Lin, Zhao Qin, Ruoshi Luo, Tinglan Li & Wenjin Zou. 2023. Value-Addition in Beverages through Enzyme Technology. Value-Addition in Beverages through Enzyme Technology 105 124 .
Sibel Uzuner. (2022) Ultrasonication Effects on Quality of Tea-Based Beverages. Beverages 9:1, pages 1.
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D. O. Osipov, V. Yu. Matys, V. A. Nemashkalov, A. M. Rozhkova, I. A. Shashkov, A. D. Satrutdinov, E. G. Kondratyeva & A. P. Sinitsyn. (2022) Cloning, Isolation, and Properties of a New Recombinant Tannase from the Aspergillus niger Fungus. Applied Biochemistry and Microbiology 58:9, pages 958-965.
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Siti Nurmilah, Yana Cahyana & Gemilang Lara Utama. (2022) Metagenomics analysis of the polymeric and monomeric phenolic dynamic changes related to the indigenous bacteria of black tea spontaneous fermentation. Biotechnology Reports 36, pages e00774.
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Junhao Kong, Xiufang Yang, Xiaobo Zuo, Xiaoqin Su, Bing Hu & Xinle Liang. (2022) High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing. Food Science and Human Wellness 11:3, pages 676-685.
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YongCheng Song, Xiufang Bi, Min Zhou, Zhongyu Zhou, Lei Chen, Xiaoqiong Wang & Yuan Ma. (2021) Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf‐life of cold brew tea. International Journal of Food Science & Technology 56:11, pages 5977-5988.
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V.Yu. Matys, V.A. Nemashkalov, A.M. Rozhkova, I.A. Shashkov, A.D. Satrutdinov, E.G. Kondratyeva & A.P. Sinitsyn. (2021) Cloning, Isolation, and Properties of a New Recombinant Tannase from the Aspergillus niger Fungus. Biotekhnologiya 37:6, pages 25-33.
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Raveendran Sindhu, Sugathan Shiburaj, A. Sabu, Pedro Fernandes, Rekha Singhal, Gincy Marina Mathew, Indu C. Nair, K. Jayachandran, Jalaja Vidya, Luciana Porto de Souza Vandenberghe, Irem Deniz, Aravind Madhavan, Parameswaran Binod, Rajeev K. Sukumaran, Swaroop S. Kumar, M. Anusree, Nupur Nagavekar, Manikandan Soumya, Aswathy Jayakumar, E.K. Radhakrishnan, Susan Grace Karp, Maria Giovana, Maria Giovana Binder Pagnoncelli, Gilberto Vinicius de Melo Pereira, Carlos Riccardo Soccol, Salih Dogan & Ashok Pandey. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies 191 215 .
Mingli Liu, Haofen Xie, Yan Ma, Hongye Li, Chongping Li, Lijiao Chen, Bin Jiang, Bo Nian, Tianjie Guo, Zhengyan Zhang, Wenwen Jiao, Qianting Liu, Tiejun Ling & Ming Zhao. (2020) High Performance Liquid Chromatography and Metabolomics Analysis of Tannase Metabolism of Gallic Acid and Gallates in Tea Leaves. Journal of Agricultural and Food Chemistry 68:17, pages 4946-4954.
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Hamza Alaşalvar & Mustafa Çam. (2018) Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying. Food Science and Biotechnology 28:3, pages 779-785.
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Amitabh Aharwar & Dharmendra Kumar Parihar. (2019) Talaromyces verruculosus tannase production, characterization and application in fruit juices detannification. Biocatalysis and Agricultural Biotechnology 18, pages 101014.
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Amitabh Aharwar & Dharmendra Kumar Parihar. (2018) Tannases: Production, properties, applications. Biocatalysis and Agricultural Biotechnology 15, pages 322-334.
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Edward Shih-Tse Wang & Jia-Rong Yu. (2016) Means-end chain approach for exploring the motivation of ready-to-drink tea consumers. Asia Pacific Journal of Marketing and Logistics 28:3, pages 384-395.
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Gustavo Molina, Fabiano Contesini, Hélia Sato & Gláucia Pastore. 2015. Enzymes in Food and Beverage Processing. Enzymes in Food and Beverage Processing 281 303 .
Pravin Vasantrao Gadkari & Manohar Balaraman. (2015) Catechins: Sources, extraction and encapsulation: A review. Food and Bioproducts Processing 93, pages 122-138.
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E. Yetkiner, F. Wegehaupt, A. Wiegand, R. Attin & T. Attin. (2014) Colour improvement and stability of white spot lesions following infiltration, micro-abrasion, or fluoride treatments in vitro. The European Journal of Orthodontics 36:5, pages 595-602.
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Kentaro Suzuki, Akane Hori, Kazusa Kawamoto, Ratna Rajesh Thangudu, Takuya Ishida, Kiyohiko Igarashi, Masahiro Samejima, Chihaya Yamada, Takatoshi Arakawa, Takayoshi Wakagi, Takuya Koseki & Shinya Fushinobu. (2014) Crystal structure of a feruloyl esterase belonging to the tannase family: A disulfide bond near a catalytic triad. Proteins: Structure, Function, and Bioinformatics 82:10, pages 2857-2867.
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C.S. Murugesh & R. Subramanian. 2014. Processing and Impact on Antioxidants in Beverages. Processing and Impact on Antioxidants in Beverages 99 108 .
Shantha Kumar Chandini, Lingamallu Jaganmohan Rao & Rangaswamy Subramanian. (2012) Membrane Clarification of Black Tea Extracts. Food and Bioprocess Technology 6:8, pages 1926-1943.
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Yan Lu & Jian-Guo Jiang. (2013) Application of Enzymatic Method in the Extraction and Transformation of Natural Botanical Active Ingredients. Applied Biochemistry and Biotechnology 169:3, pages 923-940.
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Siti Nurmilah, Yana Cahyana & Gemilang Lara Utama. (2022) Metagenomics Analysis of the Polymeric and Monomeric Phenolic Dynamic Changes Related to the Indigenous Bacteria of Black Tea Spontaneous Fermentation. SSRN Electronic Journal.
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