Journal of Tea Science Research. 2015, Vol. 5, No. 3, 1-12
12
2012, Study of antioxidant property in different types of tea and its
utilization in the development of some popular items like tea ice cream,
Two and a Bud, 59(2): 102-105
Baruah S., Bordoloi A. K., and. Hazarika M., 2007, Tea Toffee - A Value
Added Products of Tea. Two and a Bud, 54: 48-49
Baruah S., Bordoloi A.K., and Hazarika M., 2008, Diversified Products:
Bakery items of tea – tea biscuits and tea cakes. Two and a Bud,
55(1&2): 48-49
Chen P., Yongjun Z., Liyun Z., Hui J., Gaofan Z., Dongyang S., and Jia L.,
2013, Chemical analysis and antioxidant activity in vitro of
polysaccharides extracted from lower grade green tea. Adv. J. Food Sci.
Technol., 5(10): pp.1355-1360
Chen Z., Zhu Q. Y., Tsang D. and Huang Y., 2001, Degradation of green tea
catechins in tea drinks, J. Agric. Food Chem., 49(1): 477-482
Dufrêne B., 2014, Active components of tea and their many applications.
Tea & Coffee Trade J. 186(5): pp.40-41
Ghosh Hajra N., 2006, Tea and Health – Science Behind the Myths, UBS
Publisher’s Distributors Ltd., New Delhi, India, pp.161
Graham H. N., 1992, Green tea composition, consumption, and polyphenol
chemistry, Prev. Med., 2: 334-350
Gram L., and Dalgaard P., 2002, Fish spoilage bacteria—problems and
solutions. Current Opinion Biotechnol., 13: 262-266
Haak L., Raes K., and Smet, S. D. 2009. Effect of plant phenolics,
tocopherol and ascorbic acid on oxidative stability of pork patties. J.
Sci. Food Agric., 89: 1360-1365
Hara Y., 2001, Green tea: health benefits and application, Marcel Dekker,
New York, USA, pp.252
Kakuda T., Takihara T., Sakane I., and Mortelmans K., 1994,
Antimicrobial activity of tea extracts against peridontopathic bacteria,
Nippon Nogeikagaku Kaishi 68: 241-243
Kumar S., Singh N., and Shweta A., 2012, Green tea polyphenols: versatile
cosmetic ingredient., IJARPB, 1(3): 348- 362
Kuroda Y., and Hara Y., 2004, Health effects of tea and its catechin. Kluwer
Academic/ Plenum Publishers, NewYork, USA, pp.109
Lin Z., 2004, Development of tea beverage and new products in China,
Proceedings of the International Conference on O-Cha (tea) culture and
science, 4-6, November, Shizuoka, Japan, pp.773-776
Miyazawa T., and Nakagawa K., eds. John S., Chi-Tang H., and Fereidoon
S., 2005, Functional foods and products from Japanese green tea, In:
Asian functional foods. Marcel Dekker/CRC Press, USA, pp.525-530
Sahari M. A., Zarringhlami, S., Barzegar, M., and Hamidi-Esfehani, Z. 2013.
Fat bloom and polymorphism in chocolate prepared with tea seed oil. J.
Tea Sci. Res., 3(1): 1-6
Saito M., Saito K., Kunisaki N., Kimura S., 2002, Green tea polyphenols
inhibit metalloproteinase activities in the skin, muscle, and blood of
rainbow trout. J. Agric. Food Chem., 50: 7169-7174
Sakanaka S., Aizawa M., Kim M., and Yamamoto T., 1996, Inhibitory
effects of green tea polyphenols on growth and cellular adherence of an
oral bacterium,
Porphyromonas gingivalis
, Biosci. Biotech. Biochem.,
60: 745-749
Tamura M., and Ochiai K., 2012, Exploring the possible applications of tea
catechin (gel) for oral care of the elderly and disabled individuals.
Japanese Dental Sci. Rev., 48(2): 126-134
Tanaka T., Matsuo Y., and Kouno I., 2013, eds., Lekh R., Juneja M., Kapoor,
P., Tsutomu O., and Rao T., Biochemical and physiochemicals
characteristics of green tea polyphenols. In: Green tea polyphenols:
nutraceuticals of modern life. CRC Press, Taylor & Francis Group,
New York, pp.312
Vuong Q., Stathopoulos C. E., Nguyen M. H., Golding J. B., and Roach, P.
D., 2011, Isolation of green tea catechins and their utilization in the
food industry, Food Rev. Intl., .27(3): 227-247
