• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.103-112
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• 2005

The objective of this study was to clarify the effect of addition of green tea powder(0%, 2%, 4%, 6%, 8%) to Yackwa on quality and preservation. Addition of 4% green tea powder turned out to give positive effect on expansion. In test of physical characters, addition of green tea powder had a tendency to lower hardness, cohesiveness, springness and gumminess but to enhance brittleness. Considering the rancidity of oil within Yackwa, addition of green tea powder tended to show lower acid value and peroxide value than non-added treatment but its difference was slight. At the sensory test, surface color, bitterness and green tea flavor were strong but sweet and savory taste weak when green team powder was added(p<0.05). Overall quality appeared to have improved to 5.55 points which is compared to non-addition when the powder was added 4%(p<0.05). In conclusion, 4% addition of green tea powder would be the usefull method to enhance preference and quality of Yackwa.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.675-682
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• 2005

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, $25{\pm}1^{\circ}C$ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

• Journal of Practical Agriculture & Fisheries Research
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• v.12 no.1
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• pp.137-150
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• 2010

Traditionally, like many people in mountain region of the Himalaya, the Lwang communities depend on mix of subsistence agriculture, animal husbandry, and seasonal migrant labor for their livelihoods. These traditional systems are characterized by low productivity, diverse use of available natural resources (largely for home consumption), limited markets, and some aversion for innovation. The potential to generate wealth through commerce has largely been untapped by these mountain residents and thus is undervalued in local and national economies. Introduction of organic tea farming is a part of Lwang community's several initiatives to break the vicious poverty cycle Annapurna Conservation Area Project (ACAP) played facilitating roles in all their efforts since beginning. In five years, the tea plantation emerged as a new means for secured a livelihood. This study aims to analyze the current practices in tea farming both in terms of farm management and soil nutrient status(technical) and the prosperity of the tea farmers (social). The technical aspect covers the soil and tea leaf analysis of various nutrients contents in the soil and tea leaf. Originally, the technical aspect of the study was not planned but later during the consultation with the advisor it was taken into consideration which added value to the research study. The sample were collected from different locations and analyzed on the field itself. The other part of the study i.e. the social aspect was done through questionnaire survey and focus group discussion. the tea farming provided them not only a new opportunity but also earned an identity in the region. This initiative was undertaken as a piloting measure. Now that the tea is in production with processing unit established locally, more serious consideration has to be given for better yield and economic prosperity. This research finding will help the community to analyze their efforts and make correction measures in tea garden management and application of fertilizer. It is also expected to fill up the gaps of knowledge and information required to reduce economic stresses and enhance capacity of farmers to make the tea farming a sustainable and beneficial business. The findings are expected to Sustainability of organic tea farming has direct impacts on biodiversity conservation compared to the other traditional farming practices that are more resource intensive. The study will also contribute to identify key action points required for reducing poverty while conserving environment and enhancing livelihoods

• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.16-22
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• 2002

The effects of nitrite scavenging. electron donating and N-nitrosodimethylamine(NDMA) formation in vitro arid green tea(Camellia sinensis) and Maesil(Prunus mume) were studied. The green tea and Maesil extracts were tested for their nitrite-scavenging effect under the different pH conditions such as pH 1.2, 4.2 aud 6.0. The effects of nitrite-scavenging in all concentrations were diminished in the alkali condition, while its effects in the acidic condition of pH 1.2 were reached of more than 99.0% by adding above 0.5ml of green tea extract. And also, nitrite-scavenging effect by adding 3ml of Maesil extract was about 77.0%. The electron donating ability(EDA) of green tea and Maesil extracts was 70.6%, 75.1%, respectively. The formation of NDMA was very effectiveness which was inhibited 82.1%, 73.2% at reaction mixture of pH 2.5 adding 3ml of above extracts. respectively . The ground CW. TW1 and TW2 (refer to Table 1) diets were incubated with 10m1 simulated saliva and 40m1 gastric juice at 37$^{\circ}C$ for 2hrs. NDMA formation was inhibited at all levels of green tea and Measil extracts.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.486-494
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• 2017

Objective: An experiment was conducted to determine the nutrient intake, digestibility, microbial protein synthesis, haemato-biochemical attributes, immune response and growth performance of Gaddi kids fed with oat fodder based basal diet supplemented with either tea seed or tea seed saponin (TSS) extract. Methods: Eighteen male kids, $7.03{\pm}0.16$ months of age and $19.72{\pm}0.64kg$ body weight, were distributed into three groups, $T_0$ (control), $T_1$, and $T_2$, consisting of 6 animals each in a completely randomized design. The kids were fed a basal diet consisting of concentrate mixture and oat fodder (50:50). Animals in group III ($T_2$) were supplemented with TSS at 0.4% of dry matter intake (DMI), and group II ($T_1$) were supplemented with tea seed at 2.6% of DMI to provide equivalent dose of TSS as in $T_2$. Two metabolism trials were conducted, 1st after 21 days and 2nd after 90 days of feeding to evaluate the short term and long term effects of supplementation. Results: The tea seed ($T_1$) or TSS ($T_2$) supplementation did not affect DMI as well as the digestibility of dry matter, organic matter, crude protein, neutral detergent fibre, and acid detergent fibre. Nutritive value of diet and plane of nutrition were also comparable for both the periods. However, the average daily gain and feed conversion ratio (FCR) were improved (p<0.05) for $T_1$ and $T_2$ as compared to $T_0$. The microbial protein supply was also higher (p<0.05) for $T_1$ and $T_2$ for both the periods. There was no effect of supplementation on most blood parameters. However, the triglyceride and low density lipoprotein cholesterol levels decreased (p<0.05) and high density lipoprotein-cholesterol level increased (p<0.05) in $T_2$ as compared with $T_0$ and $T_1$. Supplementation also did not affect the cell mediated and humoral immune response in goats. Conclusion: Tea seed at 2.6% of DMI and TSS at 0.4% DMI can be fed to Gaddi goats to improve growth rate, FCR and microbial protein synthesis.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.220-229
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• 2010

Brewing tea with regular teapots can cause a problem in keeping the temperature of the tea. Cold weather, a cold teapot, and/or the temperature of tea leaves make tea cold, lowering the temperature of the tea leaves that can also make the flavor of the tea leaves worse. This experiment shows both the problem and the solution to the temperature problem of tea leaves. To maintain the appropriate temperature and reduce the problem, we researched and developed a special straw for tea leaves as a result of this experiment The straw consists of various filtering holes(diameter 1~2 mm) with the height of 5 mm from the very bottom of the straw. Using the straw is better to keep higher temperature, better flavor, and the smell of tea. Also, the sensory evaluation shows that the overall taste of tea is improved(p<0.05).

• Food Science of Animal Resources
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• v.22 no.1
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• pp.13-19
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• 2002

The natural sources extracted from green tea and pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The degree of lipid oxidation is very sensitive to kinds of oil emulsion reacted with iron sources and oxygen species. The antioxidants of extracts from green tea and pine needle were different depending on concentration of extracts, which were a lower TBARS value in 0.3% extracts concentration, compared to 0.1% extracts concentration. And also, the binding ability on iron sources was superior in hot water extracts, but oxygen scavenging ability was the lowest TBARS values in ethanol extracts. The hydroxyl radical scavenging ability of green tea and pine needle extracts had a little low TBARS value in 0.1% and 0.3% extracts concentration in deoxyribose. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of Fe$\_$2+/ ion content. The ascorbic acid content of green tea showed 14.3 mg/100g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed difference depending on extracts concentration, which were higher in ethanol extracts than those of hot water extracts. The nitrite scavenging effects were tended to be different depending on pH value, however they were decreased overall as pH value was increased. Especially, the nitrite scavenging ability of 0.3% extracts from green tea and pine needle were the mosts effective in pH 1.2 and pH 3.0, which were showed 95% nitrite scavenging ability.

• Applied Microscopy
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• v.41 no.3
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• pp.197-204
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• 2011

To investigate the alleviative effect of white tea water extract on the inflammation and skin barrier damage, skin aging animal model was produced by the irradiation of UVB to the backs of hairless mice for 12 weeks. And then experimental materials were applied topically for 4 weeks. At the 28th day of experiment, positive control (PC, 0.01% retinoic acid treatment) and experimental groups (E1, 1% white tea water extract treatment; E2, 2% white tea water extract treatment) had significantly (p<0.001) lower values of both skin erythema index and transepidermal water loss (TEWL) than the control (C, saline treatment) group. The appearance of mast cell and the degree of its degranulation in dermal and subcutaneous layers were remarkably reduced in E1 and E2 groups compared to the C group. It is found that white tea water extract is effective in skin barrier damage and inflammation in hairless mouse.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.287-292
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• 1994

This paper was investigated to elucidate the nitrite-scavenging action as one of biological actions of green tea extracts. Green tea extracts exhibited remarkable nitrite-scavenging action. Among the green tea extracts, steamed green tea showed higher nitrite-scavenging action than roasted green tea. Nitrite-savenging actions of gren tea extracts were hardly influenced until three times extraction with hot water. Furthermore , the nitirte-scavenging action of green tea extracts showed ph dependent , highest at pH 1.2 and lowest at pH 6.0. The nitrite -scavenging rate in sample extracts /amine /nitrite systems exhibited faster than that in amine/nitrite systems. In order to screen the nitirte-scavenging factors, samples extracts were fractionated with methanol. in both samples, methanol-soluble fractions possessed greater nitrite-scavenging action than methanol-insoluble fractions .The nitrite-scavenging action of methanol-soluble fractions increased with proportion to absorbance at 420nm and at 280nm, while that of green tea extracts increased with the contents of total phenols and absorbance at 280nm.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2003.05a
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• pp.23.1-26
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• 2003

This study is intended to investigate the properties of early strength development by application of TEA to the field. According to the results, when TEA is added, fluidity is almost same to base concrete, and increases upto aimed slump after field flowing. Setting time does not differ in the case of base and TEA, but is retarded after flowing. The time when compressive strength gains 5 MPa, which side form can be removed, is 23 hours, and so the removal time is shortened by 1hours in comparison with plain concrete. But compressive strength is almost same to that of plain concrete at 28 days. The rebound value of P type schmidt hammer show similar tendency to compressive strength, and the rebound value of structure is higher than that of standard curing specimen due to heat capacity effect and drying by the air outside. Therefore, it is thought that if the rebound value of P type schmidt hammer is controled. by about 26 in consideration of open air environment, it is very effective to determine the removal time of side forms.