Subramanian, R. and Chandini, S. Kumar and Pankaj, Sharma (2014) Membrane Clarification of Tea Extracts. Critical Reviews in Food Science and Nutrition, 54. pp. 1151-1157.
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Abstract
The ready-to-drink (RTD) tea beverages are becoming increasingly popular owing to the health benefits associated with tea
polyphenols, but instability due to development of haze and formation of tea cream is a common problem encountered in
the product. Membrane technology provides a scope to produce natural, additive-free RTD teas while overcoming the major
disadvantages associated with the conventional decreaming methods. Approaches employing membranes for the clarification
of extracts from black and green tea have been discussed together with their relative advantages and limitations. The article
also outlines the concerns to be addressed in the future attempts employing membrane technology.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Black tea, green tea, membrane technology, polyphenols, RTD teas, tea cream |
| Subjects: | 600 Technology > 07 Beverage Technology > 08 Tea 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 Apr 2014 09:05 |
| Last Modified: | 25 Apr 2014 09:05 |
| URI: | http://ir.cftri.res.in/id/eprint/11456 |
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