What is it about?

Evaluation of a novel approach to use tea dust, a by-product from the black tea decaffeination process to produce theanine-enriched bread. Theanine is an amino acid that occurs naturally in the tea plant and accounts for about 50% of the total free amino acids in tea.

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Why is it important?

Our findings have potential impact on the bakery industry to improve the quality of bread and by applying tea dust bioactives as functional ingredient.

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This page is a summary of: Valorisation of theanine from decaffeinated tea dust in bakery functional food, International Journal of Food Science & Technology, September 2014, Wiley,
DOI: 10.1111/ijfs.12625.
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