Determination of optimal parameters to extraction and formulation of functional drink from green tea and determining its physicochemical and rheological properties
In this research, optimization of extraction process of green tea extract to maximize extracted solid yield and minimize turbidity of the samples was carried out using response surface methodology (RSM). The effects of two factors, extraction temperature in three levers 40, 70 and 100ºC and extracti...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2014-06-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67270_8d318a8bc1fbd17a18d677004056a3c5.pdf |