Food Chemistry 254 (2018) 348–358 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage model a b c c Jânio S. Santos , Carolina T.P. Deolindo , Jessica F. Hoﬀmann , Fabio C. Chaves , d d e Leonardo do Prado-Silva , Anderson S. Sant'Ana , Luciana Azevedo , e a,b, Mariana Araújo Vieira do Carmo , Daniel Granato Food Science and Technology Graduate Program, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil Graduate Program of Food Science and Technology, Agroindustrial Science and Technology Department, Federal University of Pelotas, Pelotas, RS, Brazil Department of Food Science, Faculty of Food Engineering, State University of Campinas, Campinas, SP, Brazil Federal University of Alfenas, Faculty of Nutrition, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, MG, Brazil ARTICLE I NFO ABSTRACT Keywords: A statistical optimization study was conducted to obtain a tea containing fermented rooibos (Aspalathus linearis), Phenolic compounds white tea (Camellia sinensis var. sinensis), and roasted
Food Chemistry – Elsevier
Published: Jul 15, 2018
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