Comparative evaluation of high-pressure processing and conventional pasteurization in cold brew green tea: In vitro digestibility, bioavailability, and nutrient stability.
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| Title: | Comparative evaluation of high-pressure processing and conventional pasteurization in cold brew green tea: In vitro digestibility, bioavailability, and nutrient stability. |
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| Authors: | Donlao N; Research Center of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand.; Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai 57100, Thailand., Sim C; Department of Bio-Engineering, Faculty of Engineering, Royal University of Phnom Penh (Campus 1), Phnom Penh, Cambodia., Singh J; School of Food Technology and Natural Sciences, Massey University, Palmerston North 4442, New Zealand.; Riddet Institute, Massey University, Palmerston North 4442, New Zealand., Kaur L; School of Food Technology and Natural Sciences, Massey University, Palmerston North 4442, New Zealand.; Riddet Institute, Massey University, Palmerston North 4442, New Zealand., Tian J; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China., Phongthai S; Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand., Tanongkankit Y; Department of Agricultural and Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290, Thailand., Issara U; Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand., Phungamngoen C; Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand., Tongdeesoontorn W; Research Center of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand., Wonglek S; Research Center of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand. |
| Source: | Food chemistry: X [Food Chem X] 2025 Dec 30; Vol. 33, pp. 103473. Date of Electronic Publication: 2025 Dec 30 (Print Publication: 2026). |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Ltd Country of Publication: Netherlands NLM ID: 101751436 Publication Model: eCollection Cited Medium: Internet ISSN: 2590-1575 (Electronic) Linking ISSN: 25901575 NLM ISO Abbreviation: Food Chem X Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 42221996 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Comparative evaluation of high-pressure processing and conventional pasteurization in cold brew green tea: In vitro digestibility, bioavailability, and nutrient stability. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Donlao+N%22">Donlao N</searchLink>; Research Center of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand.; Tea and Coffee Institute, Mae Fah Luang University, Chiang Rai 57100, Thailand.<br /><searchLink fieldCode="AU" term="%22Sim+C%22">Sim C</searchLink>; Department of Bio-Engineering, Faculty of Engineering, Royal University of Phnom Penh (Campus 1), Phnom Penh, Cambodia.<br /><searchLink fieldCode="AU" term="%22Singh+J%22">Singh J</searchLink>; School of Food Technology and Natural Sciences, Massey University, Palmerston North 4442, New Zealand.; Riddet Institute, Massey University, Palmerston North 4442, New Zealand.<br /><searchLink fieldCode="AU" term="%22Kaur+L%22">Kaur L</searchLink>; School of Food Technology and Natural Sciences, Massey University, Palmerston North 4442, New Zealand.; Riddet Institute, Massey University, Palmerston North 4442, New Zealand.<br /><searchLink fieldCode="AU" term="%22Tian+J%22">Tian J</searchLink>; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.<br /><searchLink fieldCode="AU" term="%22Phongthai+S%22">Phongthai S</searchLink>; Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.<br /><searchLink fieldCode="AU" term="%22Tanongkankit+Y%22">Tanongkankit Y</searchLink>; Department of Agricultural and Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290, Thailand.<br /><searchLink fieldCode="AU" term="%22Issara+U%22">Issara U</searchLink>; Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand.<br /><searchLink fieldCode="AU" term="%22Phungamngoen+C%22">Phungamngoen C</searchLink>; Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand.<br /><searchLink fieldCode="AU" term="%22Tongdeesoontorn+W%22">Tongdeesoontorn W</searchLink>; Research Center of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand.<br /><searchLink fieldCode="AU" term="%22Wonglek+S%22">Wonglek S</searchLink>; Research Center of Innovative Food Packaging and Biomaterials Unit, Mae Fah Luang University, 333 Moo 1 Tasud, Chiang Rai 57100, Thailand. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22101751436%22">Food chemistry: X</searchLink> [Food Chem X] 2025 Dec 30; Vol. 33, pp. 103473. <i>Date of Electronic Publication: </i>2025 Dec 30 (<i>Print Publication: </i>2026). – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Ltd%22">Elsevier Ltd </searchLink><i>Country of Publication: </i>Netherlands <i>NLM ID: </i>101751436 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Internet <i>ISSN: </i>2590-1575 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2225901575%22">25901575 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem X <i>Subsets: </i>PubMed not MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=42221996 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.fochx.2025.103473 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 103473 Titles: – TitleFull: Comparative evaluation of high-pressure processing and conventional pasteurization in cold brew green tea: In vitro digestibility, bioavailability, and nutrient stability. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Donlao N – PersonEntity: Name: NameFull: Sim C – PersonEntity: Name: NameFull: Singh J – PersonEntity: Name: NameFull: Kaur L – PersonEntity: Name: NameFull: Tian J – PersonEntity: Name: NameFull: Phongthai S – PersonEntity: Name: NameFull: Tanongkankit Y – PersonEntity: Name: NameFull: Issara U – PersonEntity: Name: NameFull: Phungamngoen C – PersonEntity: Name: NameFull: Tongdeesoontorn W – PersonEntity: Name: NameFull: Wonglek S IsPartOfRelationships: – BibEntity: Dates: – D: 30 M: 12 Text: 2025 Dec 30 Type: published Y: 2025 Identifiers: – Type: issn-electronic Value: 2590-1575 Numbering: – Type: volume Value: 33 Titles: – TitleFull: Food chemistry: X Type: main |
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