Tea is the second most commonly consumed beverage worldwide. Along with its aromatic
and delicate flavors that make it an enjoyable beverage, studies report numerous health …

Tea (Camellia sinensis) is the world's most widely consumed non-alcoholic beverage with
essential economic and health benefits since it is an excellent source of polyphenols …

Tannase is widely used in tea beverage processing because of its ability to catalyze the
hydrolysis of hydrolysable tannins or gallic acid esters and effectively improve the quality of …

Lack of experience concerning the organic conversion period and its associated challenges
have made it difficult for conventional farmers to convert to organic farming. In this study …

Tea-based ready-to-drink (RTD) beverages have been commercialized in recent years,
which are usually preserved by conventional thermal processes. However, intense thermal …

Kombucha is a fermented beverage that is prepared traditionally by fermenting Symbiotic
Culture of Bacteria and Yeast (SCOBY) with sugar and black/green tea, which is known as …

Tea is the most popular consumed drink after water. Teas and tea-based beverages have
grown in popularity due to bioactive compounds. Tea-based beverages have started to take …

The last few years have seen a marked growth of research interest in the study of the
influence of the drinking vessel on the consumer's experience of a wide range of different …

Tea (Camelia sinensis L.) is one of the main beverages known and consumed all around the
world. Quality of tea is not only linked to the raw material but also to the processing steps …

The quest for healthier beverage options has led to the development of low-calorie
alternatives to conventional sugary drinks. This study focused on the use of ultrasonication …