A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status

Savescu, Petre

Petre Savescu

A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status

Abstract:

Choosing the best sweetener for the green tea can face/be a big problem due to several composition changes that the green tea registers during the sweetening process, the level of gained toxicity, the different health level of the consumers (especially those with diabetes, cardiovascular or digestive problems, allergies). The additives management (especially for certain categories such as sweeteners, food coloring or preservatives) it’s a big issue for both technologists and also any treating physicians. By adding some sweeteners, food coloring or preservatives, food products with a higher sensitive quality but also with a higher risk potential for consumers with certain health problems are obtained. This paper presents a personal method to determine the best natural or synthetic sweetener that can be used without any problems when sweetening the green tea from a free contamination area.

Keywords:
green tea; sweeteners; coenzymes (NAD; FMN)

Issue: 2017, Volume 68, Issue 2

Pages: 294-299

Publication date: 2017/3/15

https://doi.org/10.37358/RC.17.2.5439

Download Pdf Article

This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
SAVESCU, P., A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status, Rev. Chim., 68(2), 2017, 294-299.

Vancouver
Savescu P. A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status. Rev. Chim.[internet]. 2017 Feb;68(2):294-299. Available from: https://doi.org/10.37358/RC.17.2.5439

APA 6th edition
Savescu, P., (2017). A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status. Revista de Chimie, 68(2), 294-299. https://doi.org/10.37358/RC.17.2.5439

Harvard
Savescu, P., (2017). 'A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status', Revista de Chimie, 68(2), pp. 294-299. https://doi.org/10.37358/RC.17.2.5439

IEEE
P. Savescu, "A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status". Revista de Chimie, vol. 68, no. 2, pp. 294-299, 2017. [online]. https://doi.org/10.37358/RC.17.2.5439

Text
Petre Savescu,
A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status,
Revista de Chimie,
Volume 68, Issue 2,
2017,
Pages 294-299,
ISSN 2668-8212,
https://doi.org/10.37358/RC.17.2.5439.
(https://revistadechimie.ro/Articles.asp?ID=5439)
Keywords: green tea; sweeteners; coenzymes (NAD; FMN)

RIS
TY - JOUR
T1 - A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status
A1 - Savescu, Petre
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2017
VL - 68
IS - 2
SP - 294
EP - 299
UR - https://doi.org/10.37358/RC.17.2.5439
KW - green tea
KW - sweeteners
KW - coenzymes (NAD
KW - FMN)
ER -

BibTex
@article{RevCh2017P294,
author = {Savescu Petre},
title = {A New Approach to Study the Sweetener’s Effect on Green Tea Oxidative Status},
journal = {Revista de Chimie},
volume = {68},
number = {2},
pages = {294-299},
year = {2017},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.17.2.5439},
url = {https://revistadechimie.ro/Articles.asp?ID=5439}
}

<<<< back

PUBLISHING SECTION

Author Guidelines

* Paper Drafting

* Paper Template

* Ethical Statement

* Paper Submission

Ghidul Autorului (ro)

Open Access & Archiving Policy

Search Authors

LATEST NEWS
	NUMAR OMAGIAL PETRU PONI.. detalii
	Revista de Chimie - 70 de ani de aparitie neintrerupta.. detalii
	English-Romanian Dictionary for Mechanical Engineering (download pdf)