2017Journal article

Chemical Components of Matcha and Powdered Green Tea

Hideki Horie, Kaori Ema, Osamu Sumikawa

日本調理科学会誌

No online link was recorded for this study.

Abstract

No abstract is available for this record.

Study type

Not classified (no abstract)

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and quality

Matcha is a main subject here (named in the title).

Keywords and subject terms

matcha chemical composition tea constituents green tea powder

Cite this study

Hideki Horie, Kaori Ema, Osamu Sumikawa. (2017). Chemical Components of Matcha and Powdered Green Tea. 日本調理科学会誌.

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2019Journal article

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2021Journal article

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.

Guo Z, Barimah AO, Yin L, et al. — Food chemistry

Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…

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2019Journal article

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms.

Wang J, Zareef M, He P, et al. — Journal of the science of food and agriculture

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2023Journal article

Monitoring chlorophyll changes during Tencha processing using portable near-infrared spectroscopy.

Liu L, Zareef M, Wang Z, et al. — Food chemistry

Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…

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