1 Ocak 2016 Dergi makalesi Açık Erişim

Ozturk, Bengu; Seyhan, Ferda; Ozdemir, Ibrahim Sani; Karadeniz, Bulent; Bahar, Banu; Ertas, Erdal; Ilgaz, Saziye

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/90263</identifier>
  <creators>
    <creator>
      <creatorName>Ozturk, Bengu</creatorName>
      <givenName>Bengu</givenName>
      <familyName>Ozturk</familyName>
      <affiliation>TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Seyhan, Ferda</creatorName>
      <givenName>Ferda</givenName>
      <familyName>Seyhan</familyName>
      <affiliation>TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ozdemir, Ibrahim Sani</creatorName>
      <givenName>Ibrahim Sani</givenName>
      <familyName>Ozdemir</familyName>
      <affiliation>TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Karadeniz, Bulent</creatorName>
      <givenName>Bulent</givenName>
      <familyName>Karadeniz</familyName>
      <affiliation>TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Bahar, Banu</creatorName>
      <givenName>Banu</givenName>
      <familyName>Bahar</familyName>
      <affiliation>TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ertas, Erdal</creatorName>
      <givenName>Erdal</givenName>
      <familyName>Ertas</familyName>
      <affiliation>TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ilgaz, Saziye</creatorName>
      <givenName>Saziye</givenName>
      <familyName>Ilgaz</familyName>
      <affiliation>CAYKUR Ataturk Tea Garden Culture Res Inst, TR-53100 Rize, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Change Of Enzyme Activity And Quality During The Processing Of Turkish Green Tea</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2016</publicationYear>
  <dates>
    <date dateType="Issued">2016-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/90263</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.lwt.2015.07.068</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">This study was performed to investigate the effect of process parameters on polyphenol oxidase (PPO), peroxidase (POD) and quality parameters (total phenolics, catechins, color and sensorial attributes) of green tea. Tunnel steam system (TSS) and drum steam system (DSS) were used to inactivate the enzymes for green tea production. POD was inactivated 99%, whereas PPO was partially inactivated in all exposure times of applications. In TSS, the highest inactivation ratios were achieved at 3 min (T2) and 5 min (T3) of steam treatment, however, the highest sensory quality was obtained for 3 min application. In DSS, although the highest PPO inactivation (34%) was achieved in the "moderate rate steam-moderate time" application (D2: 65 L/h for 45 s), the best quality parameters were obtained in the "high rate steam-short time" (D1:70 L/h for 30 s) application. DSS provided higher inactivation rates than TSS at shorter time of steam treatment. The leaves were exposed to drying process (100-120 degrees C, 60-90 min) after steaming and residual amounts of PPO were inactivated after completing the final drying step. The process parameters should be optimized not only considering the enzyme inactivation ratios during steaming but also the quality properties of the final green tea product. (C) 2015 Elsevier Ltd. All rights reserved.</description>
  </descriptions>
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