The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves

The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves

Fermented tea (Cha-miang in Thai) is a local product made by traditional food preservation processes in Northern Thailand that involve steaming fresh tea leaves followed by fermenting in the dark. Information on changes in nutritive values, bioactive compounds, antioxidant activities, and health pro...

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Bibliographic Details
Main Authors: Chaowanee Chupeerach, Amornrat Aursalung, Thareerat Watcharachaisoponsiri, Kanyawee Whanmek, Parunya Thiyajai, Kachakot Yosphan, Varittha Sritalahareuthai, Yuraporn Sahasakul, Chalat Santivarangkna, Uthaiwan Suttisansanee
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
Cha-miang
fermented tea
bioactive compounds
nutritive values
enzyme inhibitory activities
Online Access:https://www.mdpi.com/2304-8158/10/1/117

Internet

https://www.mdpi.com/2304-8158/10/1/117

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