<p class="jove_content">The protocol describes a method for embedding matcha with whey protein and carboxymethyl chitosan and microwave-treating wheat flour to obtain color-stable matcha fresh noodles. </p>

preparation-matcha-fresh-noodles-with-stable-color-using-embedding

Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment

Matcha, as a healthy food additive, has been widely utilized in traditional foods such as noodles, cookies, and bread. However, there are several ...

<p class="jove_content">Presented here is a method for enriching and analyzing the volatile components of tea extracts using solvent-assisted flavor evaporation and solvent extraction followed by gas chromatography-mass spectrometry, which can be applied to all types of tea samples.</p>

tea-aroma-analysis-based-on-solvent-assisted-flavor-evaporation

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

Tea aroma is an important factor in tea quality, but it is challenging to analyze due to the complexity, low concentration, diversity, and lability of the ...

Institution - Tea Research Institute Chinese Academy of Agricultural Sciences

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