Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjo
Cook with Tea
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjoy.
Highlighted compounds are flavor-active · click to view molecular profile
Spearmint
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
antimicrobial substance→ decreases activity →after digestion by protease K
“In addition, the antimicrobial activities of these two strains decreased remarkably after digestion by protease K”
MDR S. Newport→ followed a pattern of →increase or plateau for a few days, log-linear decline for 6 to 13 wk, and a long tailing phase at low and variable concentration for 4 to 9 mo
environment: in both the lagoon and field soil
“The survival of MDR S. Newport in both the lagoon and field soil followed a pattern of (1) an increase or plateau for a few days, (2) log-linear decline for 6 to 13 wk, and (3) a long tailing phase at low and variable concentration for 4 to 9 mo.”
Vibrio isolates→ show →strong lipase or protease activities
context: Taiwan
“Most of them showed strong lipase or protease activities.”
consumption of steak tartare in autumn and winter→ is strongly associated with →Campylobacter jejuni infections
“Consumption of chicken in spring, steak tartare in autumn and winter and barbecued meat in rural areas showed strong associations with C. jejuni infections.”
“The number of Salmonella-positive carcasses following kosher (0/14) and steam-spray (2/14) defeathering were similar to the number of Salmonella-positive carcasses found prior to defeathering (1/14 and 3/14, respectively).”
essential oils of Laportea aestuans→ has a toxicity level of →LC50 value of 367.1805 μg/ml
“The toxicity results obtained from brine shrimp lethality test gave LC50 value of 367.1805 μg/ml indicating that the oil is toxic.”
Peer-Reviewed Optimal Ranges
Temperature
110°C
17200
Based on 14 papers
Duration
2min
020
Based on 9 papers
Concentration
2%
05
Based on 4 papers
pH
6.5pH
3.37
Based on 4 papers
Pressure
7.8MPa
7.58
Based on 2 papers
Yields
12.7
11.512.5
Based on 2 papers
What science says
compound effect
“an investigation was made of the relative rates of incorporation of orally ingested C14-carboxy-labeled palmitic, oleic, stearic, and linoleic acids into the individual lipides of the rat liver.”
“The addition of enzymes (protease and esterase) during extraction and/or physical treatments (sonication) increased extractability of beta-glucans from barley.”
enzymes (protease and esterase)→increase→extractability of beta-glucans
“Nitrogen soluble in 12% TeA and in pH 4.6 acetate buffer increased significantly for cheeses made with all coagulants, but the increase was the greatest for cheese made with E. parasitica protease.”
Endothia parasitica protease→increases→nitrogen soluble in 12% TeA and in pH 4.6 acetate buffer
