Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

This review will discuss recent progress in the chemistry of secondary polyphenols produced during food processing. The production mechanism of the secondary polyphenols in black tea, whisky, cinnamon, and persimmon fruits will be introduced. In the process of black tea production, tea leaf catechin...

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Bibliographic Details
Main Authors: Takashi Tanaka, Yosuke Matsuo, Isao Kouno
Format: Article
Language:English
Published: MDPI AG 2009-12-01
Series:International Journal of Molecular Sciences
Subjects:
polyphenol
oxidation
black tea
catechin
proanthocyanidin
ellagitannin
Online Access:http://www.mdpi.com/1422-0067/11/1/14/

Internet

http://www.mdpi.com/1422-0067/11/1/14/

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