A‐type proanthocyanidins (PAs) are a subgroup of PAs that differ from B‐type PAs by the
presence of an ether bond between two consecutive constitutive units. This additional C–O …

Obesity, a major public health problem, causes numerous complications that threaten
human health and increase the socioeconomic burden. The pathophysiology of obesity is …

As the final processing step, drying temperature between 90 and 140℃ is usually applied to
terminate enzymatic activities and improve sensory characteristics of black tea. Liquid …

The present study provided a highly efficient and systematic workflow for identifying
colorants of food and beverage. Generally, the objective colorimeter and subjective human …

Black sesame seeds (BSS) have been recognized as a functional food due to their
nutritional and therapeutic value for many years. In China, BSS is traditionally processed …

Fixation is a critical step in green tea quality formation. In this study, an integrated analysis of
sensory evaluation, electronic tongue, quantitative analysis of major chemical constituents …

Highlights•Challenges of mathematical modeling for food processing were presented.•
Requirement of a process and equipment design was discussed.•Machine learning coupled …

Tea polyphenols transform under processing methods, but a systematic study on their
changes in the same large-leaf tea cultivar is lacking. Here, Camellia sinensis var. assamica …

Bitter food, because of its unique taste, is not popular with the public, and is even considered
to be difficult to swallow. By binding to specific sites of bitter receptors (26 hTAS2Rs), bitter …

Drying is the final and essential step in tea processing. It contributes a lot to the formation of
tea flavor quality by a series of complicated and violent thermochemical reactions, such as …