The Global Matcha Research Library

Nghiên cứu ảnh hưởng của công đoạn lựa chọn nguyên liệu và chế độ xử lý nhiệt đến một số chỉ tiêu chất lượng của bột matcha chè truồi (Camellia sinensis) trồng tại Phú Lộc, Thừa Thiên Huế

Ảnh hưởng của nguyên liệu và chế độ xử lý nhiệt (chần, hấp, sấy) trong quy trình công nghệ sản xuất bột matcha chè xanh đã được thực hiện trong nghiên cứu này. Nguyên liệu lá chè Truồi tại xã Lộc An, huyện Phú Lộc, tỉnh Thừa Thiên Huế được…

IDENTIFIKASI SENYAWA AKTIF ALKALOID, CATECHIN DAN GENISTEIN PADA PRODUK DARK CHOCOLATE DENGAN PENAMBAHAN GREEN TEA MATCHA DAN SOY POWDER

… yang mengandung banyak nilai manfaat seperti senyawa aktif catechin dari green tea matcha sebagai polifenol dan genistein dari soy powder sebagai antioksidan. Dengan penelitian ini diharapkan menjadi benefit yang baik bagi Indonesia dalam …

Metody zpracování a analýzy bioaktivních látek v potravinách a nápojích

… these compounds. The second area of focus was to investigate the influence of processing techniques and storage on functional powders, where attention is given to the effect of storage humidity on moisture sorption and particle size …

Characteristic Odorants Isolated from Japanese Matcha Compared to that Produced in Foreign Countries

世界的な抹茶需要により，外国での抹茶生産が増え，輸出戦略の構築のためには国産抹茶の特徴を把握する必要がある。本研究では香りに着目し，国産抹茶と外国産抹茶の香りを区別する香気寄与成分を主成分分析により特定し，抹茶の香りに重要な低沸点成分とともに定量した。その結果，低沸点成分であるdimethyl sulfide，methyl aldehydes (2-methyl propanal, 3-methyl butanal, 2-methyl…

Production and characterization of fine matcha [powdered tea leaf] for processed food

The production of Matcha for processed food is increasing in recent years. However, Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome these…

Sensory Evaluation of Matcha

抹茶の品質特性は，碾茶が微粉砕されることにより生まれる。そこで，抹茶の性状に適する審査について，用具や実施方法，実施上の着眼点を述べた。

Objective Evaluation of Astringent and Umami Taste Intensities of Matcha using a Taste Sensor System

Matcha is a kind of Japanese green tea that is traditionally used for the Japanese tea ceremony, Sado, and has, in recent years, also been used as a food ingredient. In addition, Sado and food items containing matcha are becoming popular …

Identification of the Geographical Origins of Matcha Using Three Spectroscopic Methods and Machine Learning

… identify the origin of matcha and is expected to be applicable to other teas and agricultural products. This new approach contributes to the verification of the authenticity of food and improvement in its traceability.

NGHIÊN CỨU ẢNH HƯỞNG CỦA CHIỀU CAO CHE SÁNG TRƯỚC KHI HÁI ĐẾN NĂNG SUẤT, CHẤT LƯỢNG NGUYÊN LIỆU GIỐNG CHÈ LCT1 CHO CHẾ BIẾN CHÈ MATCHA TẠI PHÚ THỌ

Nghiên cứu ảnh hưởng của chiều cao che sáng đối với giống chè LCT1 để sản xuất nguyên liệu chế biến chè xanh Matcha tại Phú Thọ cho thấy, các công thức với chiều cao che sáng mặt tán chè khác nhau như không che (CT1), cao 0,8 m (CT2), 1,2…

Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes.

Bioactive compounds present in the powdered leaves of matcha green tea (Camellia sinensis L.) (MGTP) and moringa (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility …

Color stability and surface roughness of novel single-shade universal composite resins exposed to staining solutions: an in vitro study.

… four different staining solutions (artificial saliva, coffee, red wine, matcha tea). Color changes (ΔE₀₀) were assessed at five time points using the eLAB system, and surface roughness (Sa, Sz) was analyzed via 3D laser scanning …

Changes on Matcha Quality According to Different Shading Types

하동지역은 비단일품종(재래종)의 차나무가 주로 경사지에 재배되고 있어 고급 말차 생산이 열악한 조건이다. 하지만 지속적으로 성장하는 말차 시장에 경쟁력을 갖춘 고급 말차 생산을 위해 경사지에 가장 적합한 차광 형태(직접차광, FRP pole 차광, 스크린차광)와 말차 품질 차이를 연구하였다. 총 페놀성 화합물 함량은 차광 및 이차 스트레스 정도가 큰 직접차광 말차에서 141.6 mg GAE/g로 가장 높았으며, 항산화 활성…

Influence of pH levels and beverage exposure on force decay and color stability of orthodontic elastomeric chains: An experimental study.

… medium ones. Color stability was mostly affected by coffee, followed by matcha tea, soy milk, and apple juice.

Effect of Drying Treatment on the Color Characteristics of Tencha

Food from Nowhere: Complicating Cultural Food Colonialism to Understand Matcha as Superfood

… eaters abstract | Matcha has served as the focal point of the Japanese tea ceremony, chanoyu, for hundreds of years.More recently, this powdered green tea has arrived on the shores of North America as one of the latest superfood …

Relation between the quality and suppression of glucose absorption of powdered green tea (matcha)

Process of Green Tea Powder

At present,there are three species of green tea powder in the world:ultra-fine green tea powder,matcha and instant green tea powder.To produce green tea powder effectively and develop Chinese tea powder industry,this paper summarizes the …

Matcha green tea konnyaku noodle and method of preparing thereof

Disclosed is a matcha (finely-powdered green tea) green tea konnyaku (konjac) noodle (shirataki) and a method of preparing thereof. The matcha green tea noodle is a coagulate food comprising raw material of konnyaku and green tea powder as …

Effects of storage conditions on quality of matcha [powdered tea]

… total vitamin C, the surface color value and the amount of oxygen in tea bag. Sensory test was used at the same time. As a result, it was found that the preservation of Matcha under low temperature (-70 and 4degC) kept its …

Zhodnocení kvality čaje matcha a extraktu z něj

… bachelor's thesis contributes to a more comprehensive understanding of matcha tea, its importance in the food industry, describing individual quality characteristics and methods of their determination. The experimental part deals with …

Matcha: Quality and Health Benefits

The demand for matcha is growing.This review includes the relationship between quality and components of matcha, researches on foaming and particle sizes, and current state of studies on the health benefits of matcha.

Розробка лінійки косметичних засобів для обличчя з екстрактом зеленого чаю Matcha

Я як здобувач(ка) Національного університету харчових технологій розумію і підтримую політику університету з академічної доброчесності.Я не надавав(-ла) і не одержував(-ла) недозволеної допомоги під час підготовки цієї роботи.Використання…

Effect of different fixing methods on the quality of selenium-enriched matcha

Fixation is an important step in the process of tea processing. This research discussed effects of two fixation methods(Steaming and stir fixation) for selenium-enriched Matcha through sensory evaluation,chemical composition,color,aroma …

Composition and functionality of “matcha” of different qualities

Modification on the Performance of the Hemihydrate Gypsum with the Plant Source Polymer of Dry Matcha Powder