Academic literature on the topic 'Tea'
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Journal articles on the topic "Tea"
Harfouche, Tieme Breternitz, Ana Paula Dalla Corte, Marieli Ruza, and Alexandre Behling. "USO DE APLICATIVOS EM SMARTPHONE PARA MEDIÇÕES DE ÁRVORES." BIOFIX Scientific Journal 4, no. 1 (January 6, 2019): 07. http://dx.doi.org/10.5380/biofix.v4i1.62532.
Full textChen, Yuhong, Ying Gao, Yifan Li, and Junfeng Yin. "Anti-Biofilm Activity of Assamsaponin A, Theasaponin E1, and Theasaponin E2 against Candida albicans." International Journal of Molecular Sciences 25, no. 7 (March 22, 2024): 3599. http://dx.doi.org/10.3390/ijms25073599.
Full textRahman, M., I. A. Jahan, S. Ahmed, K. S. Ahmed, M. Roy, W. Zzaman, and I. Ahmad. "Bioactive compounds and antioxidant activity of black and green tea available in Bangladesh." Food Research 5, no. 3 (May 16, 2021): 107–11. http://dx.doi.org/10.26656/fr.2017.5(3).491.
Full textYoung, Bradley L., Shawna L. Watson, Jorge L. Perez, Gerald McGwin, Jasvinder A. Singh, and Brent A. Ponce. "Trends in Joint Replacement Surgery in Patients with Rheumatoid Arthritis." Journal of Rheumatology 45, no. 2 (December 1, 2017): 158–64. http://dx.doi.org/10.3899/jrheum.170001.
Full textSong, H. S. "Antioxidant effects of green tea extracts on lipid oxidation of half-dried eels." Food Research 5, no. 2 (February 21, 2021): 62–66. http://dx.doi.org/10.26656/fr.2017.5(2).620.
Full textRecord, Ian R., Jennifer K. McInerney, and Ivor E. Dreosti. "Black tea, green tea, and tea polyphenols." Biological Trace Element Research 53, no. 1-3 (June 1996): 27–43. http://dx.doi.org/10.1007/bf02784542.
Full textO'Leary, M. E., and R. Horn. "Internal block of human heart sodium channels by symmetrical tetra-alkylammoniums." Journal of General Physiology 104, no. 3 (September 1, 1994): 507–22. http://dx.doi.org/10.1085/jgp.104.3.507.
Full textMaheswari, C., R. Venkatnarayanan, P. Babu, and C. S. Kandasamy. "Green Tea (Cardiac Tea) vs Java Tea (Kidney Tea): A Review." Research Journal of Pharmacy and Technology 8, no. 1 (2015): 94. http://dx.doi.org/10.5958/0974-360x.2015.00018.9.
Full textYen Nhi, Tran Thi, Vo Tan Thanh, Nguyen Phu Thuong Nhan, Nguyen Ngoc Quy, Nguyen Thi Mong Tho, Nguyen Thi Bay, Tran Quoc Toan, et al. "Studies on Polyphenol Content, Flavonoid Content and Antioxidant Activity of Graviola Tea pulp (Annona muricata L.) from Tien Giang Province, Vietnam." Asian Journal of Chemistry 32, no. 12 (2020): 3075–78. http://dx.doi.org/10.14233/ajchem.2020.22468.
Full textZhao, Cai-Ning, Guo-Yi Tang, Shi-Yu Cao, Xiao-Yu Xu, Ren-You Gan, Qing Liu, Qian-Qian Mao, Ao Shang, and Hua-Bin Li. "Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas." Antioxidants 8, no. 7 (July 10, 2019): 215. http://dx.doi.org/10.3390/antiox8070215.
Full textDissertations / Theses on the topic "Tea"
劉浩然 and Ho-yin Lau. "Tea vale: a tea appreciation resort." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1998. http://hub.hku.hk/bib/B31983960.
Full textLau, Ho-yin. "Tea vale : a tea appreciation resort /." Hong Kong : University of Hong Kong, 1998. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25952596.
Full textSeptoe, Nina Lee. "Effect of fluid substitutions on the total antioxidant capacity of breads :comparing the indigenous herbal teas rooibos and honeybush with black tea." Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/769.
Full textOxidative stress has been implicated in the development of a number of chronic degenerative diseases. These diseases can often be prevented by dietary and lifestyle changes. One major dietary aspect is increasing the intake of plant foods, such as fruit and vegetables as they are rich in the major nutrient and nonnutrient antioxidants. The South African population does not have an adequate intake of fruit and vegetables and many barriers have been noted against increasing the intake of these foods. Other avenues should therefore be sought to increase the antioxidant intake. One such avenue is to use a basic food item consumed often as an antioxidant carrier to increase the antioxidant intake. Much interest has developed in functional foods and their therapeutic effects as well as the use of nutraceuticals in food product development and food fortification. Tea and its polyphenols, due to the antioxidant properties, is a potentially viable option for nutraceutical and functional food use. Rooibos and honeybush herbal teas, native to South Africa, can be potential nutraceutical sources to increase antioxidant levels of food due to their unique polyphenol content. The objective of the study was to increase the total antioxidant capacity (TAC) of a basic food item consumed regularly by most South Africans, such as brown bread through fluid manipulation using rooibos, honeybush and black teas respectively, as the replacement fluid for water in a standardised bread recipe formulation. The TAC of these experimental breads were compared to the TAC of the bread produced with no fluid manipulation (control bread) and a commercially processed bread (reference bread). The experimental breads were prepared using 2% weight per volume (w/v) and 5% (w/v) concentration levels for rooibos, honeybush and black tea respectively. To ascertain the TAC of the experimental breads, the fluorescein(FL)-based oxygen radical absorbance capacity (ORACFL) method was used. The hydrophilic (H)-ORACFL assay was used as the teas contain polyphenols which favour a water environment. The results indicated that the H-ORACFL of the control bread using water as the fluid and the commercial reference bread was significantly different (p < 0.05 for each) to all the experimental bread formulations besides for the 2% (w/v) honeybush experimental bread formulation. The 2% (w/v) honeybush experimental bread formulation was therefore not considered for the consumer acceptance testing. There was no significant difference (p > 0.05) in the H-ORACFL of the 2% (w/v) rooibos and black tea experimental bread formulations, but the H-ORACFL of the 5% (w/v) black tea experimental bread formulation was significantly (p < 0.05) higher than that of the 5% (w/v) rooibos experimental bread formulation. This particular experimental bread formulation had a “golden-orange” colour with a pungent smell due to the increase in rooibos concentration. The 5% (w/v) black tea experimental bread formulation, however, had noted negative sensory attributes of being densely textured with a very dark colour and a pungent and overpowering taste of black tea. These sensory attributes and TAC results lead to the rooibos experimental breads containing 5% (w/v) (as bread A) and 2% (w/v) (as bread B) chosen for the consumer acceptance testing and rooibos being a proudly South African product. The participants (n = 85) of the consumer acceptance testing participated voluntarily and were regular bread consumers. The sample was mostly female (57.6%), in the age group of 18 to 24 years (54.1%), with an education level of between three to four years post-matric/-grade 12 (71.7%) and single, living on their own without children (76.4%). They also represented a sample which had characteristics of a healthy lifestyle. Most participants perceived themselves as being of an optimal body weight (55.2%) and the majority was non-smokers (74.1%), physically active (63.5%), having no family history of chronic disease (69.4%) and not consuming dietary supplements (70.5%). Three sensory attributes of the experimental breads were rated for the acceptance testing and included appearance/colour, flavour/taste and texture/mouthfeel. Both the experimental bread formulations was accepted favourably regarding the above-mentioned sensory attributes. The three liking acceptance categories, ‘neither like nor dislike’ (neutral response), ‘like’ and ‘like very much’ were the most commonly indicated by the participants which also resulted in the experimental breads being rated as fair, good and very good according to the development scores. Although both breads were very similarly scored, there was a trend for bread A to be rated slightly higher regarding the above-mentioned sensory attributes. The acceptance category, ‘like’/good was scored the highest for bread A according to the sensory attributes of appearance/colour (56.5%), flavour/taste (55.3%) and texture/mouthfeel (50.6%). There was no significant association/difference (p > 0.05 for each) between the participants’ demographic characteristics and their overall acceptance of the experimental breads. Most of the participant biographic characteristics also had no significant (p > 0.05 for each) impact on the sensory attribute acceptance of the experimental breads. Although the majority (75%) of the participants consumed rooibos, there was no significant (p > 0.05) association/difference between the participants’ tea consumption and their acceptance of the experimental breads. Although most participants (64%) had no awareness of functional foods, most indicated willingness to purchase foods with added health benefits (93%) and to pay more for foods with added health benefits (73%). These results indicated a general acceptance of bread with functional food characteristics and the possibility of purchasing such products with added health benefits and even at a higher price premium.
Otty, Caralyn May. "Effect on the total antioxidant capacity of substituting water with rooibos herbal teas in popular soup recipes." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/770.
Full textOxidative stress had been linked to the development of certain chronic diseases, but can be delayed or prevented by the consumption of dietary antioxidants. Fruits, vegetables, wholegrains and beverages, such as, teas are the major dietary antioxidant contributors. The majority of South Africans do not consume adequate daily servings of fruits and vegetables, neither sufficient minimally processed grains nor wholegrains. One way to incorporate antioxidants in the South African diet is by adding antioxidant-rich foods or beverages to recipes as ingredients. The objective of this study was to determine the effect on the total antioxidant capacity (TAC) of substituting water with rooibos herbal tea in soup recipe formulations. Rooibos is a proudly South African beverage rich in antioxidants. Soup is a readily available and relatively inexpensive meal item regularly consumed during the winter months in South Africa. Three popularly consumed soups in the City of Cape Town Metropolitan Municipality namely chunky vegetable, butternut and chicken noodle were selected for the experimental study. The water in each of the soup recipe formulations (control) was substituted with fermented and unfermented / “green” rooibos (experimental recipe formulations). The study was of comparative nature as the results (i.e. the TAC as the factor investigated) of three different soup recipe formulations on fluid manipulations of each (with fermented and unfermented rooibos) was compared to the control soup recipe formulations of each (no fluid manipulation). The results (i.e. the TAC) of the three prepared control and experimental soup recipe formulations were also compared to that of the raw soup mixtures of each of the soup recipe formulations to determine the effect of thermal processing on each. The main variable identified in the preparation of the soup recipe formulations that may impact the TAC (the dependent variable) and needed to be controlled was the heat application. Other variables that may influence the results were the soup recipe formulation ingredients, the prepreparation of the raw ingredients, the standing time of ingredients before use and the equipment used. Before determination of the heat applications and the fixed time allocations of the soup recipe formulations to ensure recipe standardisation, the pre-preparation procedures of the raw recipe ingredients were also standardised.
Hubbard, Colton M. "Tea Songs." University of Cincinnati / OhioLINK, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1116378208.
Full textToughchi, Mehrdad Abbasi. "Chemical quality of Iranian tea. Comparison with foreign tea." Master's thesis, ISA, 2017. http://hdl.handle.net/10400.5/15091.
Full text余詩德 and Sze-tak Yu. "Effects of Chinese green tea and tea catechins on lipolysis." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31969677.
Full textYang, Yi. "The Place of Tea: On Modern Architecture and Tea Culture." University of Cincinnati / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1397477800.
Full textYu, Sze-tak. "Effects of Chinese green tea and tea catechins on lipolysis." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21106137.
Full textOpie, Shaun Charles. "Black tea thearubigins." Thesis, University of Surrey, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314578.
Full textBooks on the topic "Tea"
Reade, Arthur. Tea and tea drinking. London: Attic Discoveries, 1986.
Find full textPress, Running, and Miniature Book Collection (Library of Congress), eds. Tea time. Philadelphia, Pa: Running Press, 1992.
Find full textDiane, Sedo, ed. Taking tea with Alice: Looking-glass tea parties & fanciful Victorian teas. Perryville, KY: Benjamin Press, 2008.
Find full textWillson, K. C., and M. N. Clifford, eds. Tea. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6.
Full textHalff, Bro. Tea. [United States]: Bro Halff, 1987.
Find full textZhen, Yong-Su. Tea. London: Taylor & Francis Inc, 2002.
Find full textPowell, D. A. Tea. Hanover, NH: Wesleyan University Press, 1998.
Find full textAgnew, Antonia. Tea, trade and tea canisters. London: Stockspring Antiques, 2002.
Find full textEaston, Ellen. Tea travels. New York: Red Wagon Press, 1997.
Find full textundifferentiated, Michael Smith. The afternoon tea book. New York: Atheneum, 1986.
Find full textBook chapters on the topic "Tea"
Weatherstone, J. "Historical introduction." In Tea, 1–23. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_1.
Full textRattan, P. S. "Pest and disease control in Africa." In Tea, 331–52. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_10.
Full textArulpragasam, P. V. "Disease control in Asia." In Tea, 353–74. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_11.
Full textMuraleedharan, N. "Pest control in Asia." In Tea, 375–412. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_12.
Full textTakeo, T. "Green and semi-fermented teas." In Tea, 413–57. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_13.
Full textHampton, M. G. "Production of black tea." In Tea, 459–511. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_14.
Full textGill, M. "Speciality and herbal teas." In Tea, 513–34. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_15.
Full textSaltmarsh, M. "Instant tea." In Tea, 535–54. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_16.
Full textRobertson, A. "The chemistry and biochemistry of black tea production — the non-volatiles." In Tea, 555–601. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_17.
Full textRobinson, J. M., and P. O. Owuor. "Tea aroma." In Tea, 603–47. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2326-6_18.
Full textConference papers on the topic "Tea"
Jun, Eunice, Maureen Daum, Jared Roesch, Sarah Chasins, Emery Berger, Rene Just, and Katharina Reinecke. "Tea." In UIST '19: The 32nd Annual ACM Symposium on User Interface Software and Technology. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3332165.3347940.
Full textXu, Bin, Jianzhong Huang, Qiang Cao, and Xiao Qin. "TEA." In ICPP 2019: 48th International Conference on Parallel Processing. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3337821.3337826.
Full textKim, Daehyeok, Zaoxing Liu, Yibo Zhu, Changhoon Kim, Jeongkeun Lee, Vyas Sekar, and Srinivasan Seshan. "TEA." In SIGCOMM '20: Annual conference of the ACM Special Interest Group on Data Communication on the applications, technologies, architectures, and protocols for computer communication. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3387514.3405855.
Full textWu, Dan, and Daqing He. "Ice-tea." In the 31st annual international ACM SIGIR conference. New York, New York, USA: ACM Press, 2008. http://dx.doi.org/10.1145/1390334.1390556.
Full textMoire, Coline. "Tea time." In SIGGRAPH '16: Special Interest Group on Computer Graphics and Interactive Techniques Conference. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2897841.2942347.
Full textZhou, Chendi, Hao Tian, Hong Zhang, Jin Zhang, Mianxiong Dong, and Juncheng Jia. "TEA-fed." In CF '21: Computing Frontiers Conference. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3457388.3458655.
Full textROMUALDO, Lucas Oliveira. "GUAXINIM TEA." In 1º CONGRESSO INTERNACIONAL DE AUTISTA PARA AUTISTA - A VEZ E VOZ DO AUTISTA. Recife, Brasil: Even3, 2020. http://dx.doi.org/10.29327/134508.2-12.
Full textSchreiber, Daniel, and William Ray. "Tea 43." In ACM SIGGRAPH 2006 Teapot. New York, New York, USA: ACM Press, 2006. http://dx.doi.org/10.1145/1180098.1180142.
Full textSchraefel, M. C., Gareth Hughes, Hugo Mills, Graham Smith, and Jeremy Frey. "Making tea." In the 2004 conference. New York, New York, USA: ACM Press, 2004. http://dx.doi.org/10.1145/1013115.1013124.
Full textCai, Weijia, Le Zhang, Lei Huang, Xinran Yu, and Zhengbo Zou. "TEA-bot." In BuildSys '22: The 9th ACM International Conference on Systems for Energy-Efficient Buildings, Cities, and Transportation. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3563357.3564054.
Full textReports on the topic "Tea"
Nazar, I. The Hyper Text Coffee Pot Control Protocol for Tea Efflux Appliances (HTCPCP-TEA). RFC Editor, April 2014. http://dx.doi.org/10.17487/rfc7168.
Full textGAFNER, STEFAN, and Ashley Dowell. Tea Tree Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, October 2018. http://dx.doi.org/10.59520/bapp.lgd/ldfd8529.
Full textKharel, Paras. Brewing new markets for Nepal’s tea trade. East Asia Forum, June 2024. http://dx.doi.org/10.59425/eabc.1718661600.
Full textMukhtar, Hasan. Green Tea in Prevention and Therapy of Prostate Cancer. Fort Belvoir, VA: Defense Technical Information Center, July 2001. http://dx.doi.org/10.21236/ada398205.
Full textMochain, Daniel, Wolfgang Weinmann, Chimwemwe Kachepa, Helen Jeans, Hyton Lefu, Linda Mtegha-Kawamba, and Edward Thole. Malawi2020: Vulnerability and Risk Assessment in the tea industry. Oxfam, October 2016. http://dx.doi.org/10.21201/2016.620101.
Full textCobrinik, David E. Effect on Green Tea Polyphenols on Breast Cancer Signaling. Fort Belvoir, VA: Defense Technical Information Center, April 1999. http://dx.doi.org/10.21236/ada367380.
Full textGupta, Sanjay. Green Tea in Prevention and Therapy of Prostate Cancer. Fort Belvoir, VA: Defense Technical Information Center, September 2002. http://dx.doi.org/10.21236/ada410754.
Full textSamavat, Hamed. Green Tea Modulation of Obesity and Breast Cancer Risk. Fort Belvoir, VA: Defense Technical Information Center, April 2013. http://dx.doi.org/10.21236/ada581017.
Full textCobrinik, David. Effect of Green Tea Polyphenols on Breast Cancer Signaling. Fort Belvoir, VA: Defense Technical Information Center, April 2000. http://dx.doi.org/10.21236/ada392163.
Full textMukhtar, Hasan. Sustained Release Oral Nanoformulated Green Tea for Prostate Cancer. Fort Belvoir, VA: Defense Technical Information Center, May 2011. http://dx.doi.org/10.21236/ada545577.
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