Use of green tea for the production of sponge cake

Irina Timoshenkova; Elena Moskvicheva; Ekaterina Fedinishina; Maya Bernavskaya

doi:10.1051/e3sconf/202016101091

All issues

Volume 161 (2020)

E3S Web Conf., 161 (2020) 01091

References

Open Access

Issue		E3S Web Conf. Volume 161, 2020 International Conference on Efficient Production and Processing (ICEPP-2020)


Article Number		01091
Number of page(s)		6
DOI		https://doi.org/10.1051/e3sconf/202016101091
Published online		15 April 2020

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GOST 5669-96, Bakery products, Method for determination of porosity (1996) (in Russian). [Google Scholar]
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[1] L. Nilova, T. Pilipenko, S. Malyutenkova, In investigation into the effects of bioactive substances from vegetable oils on the antioxidant properties of bakery products, Agronomy Research, 15, S2, 1399-1410 (2017). [Google Scholar]

[2] E. Moskvicheva, I. Timoshenkova, D. Chernikova, E. Fedinishina, M. Bernavskaya, Technology of biscuit semi-finished products using recycled pumpkin seeds, IOP Conference Series: Earth and Environmental Science, 337 (2019). [Google Scholar]

[3] V.R. Sinija, Green tea: Health benefits, Journal of Nutritional & Environmental Medicine, 17, 4, 232-242 (2008). [Google Scholar]

[4] A. Maseka, E. Chrzescijanskab, A. Kosmalska, Antioxidant activity determination in Sencha and Gun Powder green tea extracts with the application of voltammetry and UV-VIS spectrophotometry, Ref. Libr., 15, 5, 424-427 (2012). [Google Scholar]

[5] C. Dietz, M. Dekker, B. Piqueras-Fiszman, An intervention study on the effect of matcha tea, in drink and snack bar formats, on mood and cognitive performance, Ref. Libr., 99, 1, 72-83 (2017). [Google Scholar]

[6] B. Phongnarisorn, C. Orfila, M. Holmes, Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response, Ref. Libr., 7, 2, 116-118 (2018). [Google Scholar]

[7] S.N. Edygova, Wheat bread development using green tea infusion, In the collection: Improving the quality and safety of foodstuff Materials of the VIII All-Russian Scientific and Practical Conference, 151-152 (2018). [Google Scholar]

[8] C. Yan-Hwa, C. Chao-Lin, H. Hsia-Fen, Flavonoid content of several vegetables and their antioxidant activity, J. Sci. Food Agric, 80, 561-566 (2000). [Google Scholar]

[9] AOAC, Official methods of analysis, Association of Official Analytical Chemists, Inc., Washington, DC, USA (2015). [Google Scholar]

[10] GOST 5669-96, Bakery products, Method for determination of porosity (1996) (in Russian). [Google Scholar]

[11] Methodological instructions MI 4.2.1847 – 04 Sanitary and epidemiological assessment of the justification of expiration dates and storage conditions for foodstuffs (2004) (in Russian). [Google Scholar]

[12] TRCU, Technical regulation of the Customs Union, Food safety, 021/2011 (2011) (in Russian). [Google Scholar]

[13] C.S. James, Analytical chemistry of foods, Glasgow: Blackie Academic and Professional, 192 (1995) [Google Scholar]