https://nova.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:29801 Wed 11 Apr 2018 15:10:41 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:12147 Wed 11 Apr 2018 14:02:16 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:11649 Wed 11 Apr 2018 13:21:18 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:11461 Wed 11 Apr 2018 09:22:09 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:13252 Sat 24 Mar 2018 08:15:58 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:18221 Sat 24 Mar 2018 08:04:40 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:17132 90% EGCG was in the strawberry sorbets after storage for 16 weeks. EGCG were also more stable in the strawberry sorbets than in distilled water under the simulated intestinal digestion significantly (p<0.05).]]> Sat 24 Mar 2018 08:02:30 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:17131 Sat 24 Mar 2018 08:02:30 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:20090 Sat 24 Mar 2018 08:00:08 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:21219 Camellia sinensis) catechins are strong antioxidants linked with potential health benefits. Based on previous studies, it was hypothesised that the typical household conditions for brewing green tea in a teabag – 200 mL freshly boiled water for 2–3 min, as per the manufacturers’ instructions – were not sufficient to extract all the catechins and that a household microwave oven could be used to improve the extraction. The catechins and the two other main green tea components, caffeine and theanine, were monitored by HPLC. The typical household conditions only extracted 62% (61 mg/g tea), 76% (24 mg/g) and 80% (10 mg/g) of the catechins, caffeine and theanine, respectively, from the five varieties of teabags analysed. However, using microwave assisted extraction (MAE) by first brewing a teabag in 200 mL freshly boiled water for 0.5 min before irradiation for 1 min in a microwave oven (hot MAE), improved the extraction of the catechins and caffeine to 80% (80 mg/g) and 92% (29 mg/g), respectively, although the extraction of theanine was not affected. Therefore, the hot MAE technique could help maximise the extraction of the catechins for those who consume green tea for the potential health benefits of the catechins.]]> Sat 24 Mar 2018 07:55:29 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:21231 Sat 24 Mar 2018 07:53:04 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:21347 Sat 24 Mar 2018 07:51:29 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:27971 0.05) influenced by time and temperature, compared with controls. Drying conditions of 65°C for 120 min are recommended for optimization of drying.]]> Sat 24 Mar 2018 07:38:44 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:27326 Sat 24 Mar 2018 07:38:36 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:37936 Camellia sinensis var. sinensis) grown in NSW, Australia. Harvested material underwent a processing delay of 6, 12, 18 or 24 h at temperatures of 0, 5 and 25 °C. Targeted green tea constituents: theanine, caffeine and catechins were determined using HPLC with UV detection. Product quality and commercial value were determined using the Quality Index (QI) Tool. Reductions in constituent levels were evident within all storage delays, with nominal quality preservation achieved by reducing the temperature. The green tea material stored at 25 °C for 24 h created the most commercially valued product, despite it having visual characteristics more akin to a semi-fermented tea. These visual characteristics are traditionally con-sidered markers of green tea damage and are discarded; however, QI-Tool scoring suggests that this raw material presents as a commercially favourable source of food loss and waste (FLW). The findings of this study extend our understanding of post-harvest processing delays and storage on green tea quality and suggest the viability of a commercially valuable semi-fermented produced from FLW.]]> Mon 05 Jul 2021 16:33:35 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:42601 Fri 26 Aug 2022 12:03:17 AEST ]]>