The Effect Of Tea And Spent Tea Towards Digestion Properties And Development Of Low Glycemic Index Biscuit
Tea (Camellia sinensis L.) is one of native plants which is rich in phenolic compounds and antioxidant elements, widely recognized for its benefits for human consumption. However, the informarion on chemical characteristics of the tea and residual tea leaves originated from the by-product of tea be...
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| Format: | Thèse |
| Langue: | anglais |
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2018
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| Accès en ligne: | http://eprints.usm.my/62880/ |
| Abstract | Abstract here |
| _version_ | 1855633274306560000 |
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| author | Ismail, Nurul Nadiah |
| author_facet | Ismail, Nurul Nadiah |
| author_sort | Ismail, Nurul Nadiah |
| description | Tea (Camellia sinensis L.) is one of native plants which is rich in phenolic compounds and antioxidant elements, widely recognized for its benefits for human consumption. However, the informarion on chemical characteristics of the tea and
residual tea leaves originated from the by-product of tea beverage manufactures is still insufficient. Therefore, this study aimed to evaluate the hypoglycemic effect of
antioxidant activity which is present in tea leaves, as one of food ingredients in production of low glycemic food product. |
| first_indexed | 2025-10-17T08:54:35Z |
| format | Thesis |
| id | usm-62880 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2025-10-17T08:54:35Z |
| publishDate | 2018 |
| record_format | EPrints |
| record_pdf | Restricted |
| spelling | usm-628802025-09-26T08:42:39Z http://eprints.usm.my/62880/ The Effect Of Tea And Spent Tea Towards Digestion Properties And Development Of Low Glycemic Index Biscuit Ismail, Nurul Nadiah TP1-1185 Chemical technology Tea (Camellia sinensis L.) is one of native plants which is rich in phenolic compounds and antioxidant elements, widely recognized for its benefits for human consumption. However, the informarion on chemical characteristics of the tea and residual tea leaves originated from the by-product of tea beverage manufactures is still insufficient. Therefore, this study aimed to evaluate the hypoglycemic effect of antioxidant activity which is present in tea leaves, as one of food ingredients in production of low glycemic food product. 2018-10 Thesis NonPeerReviewed application/pdf en http://eprints.usm.my/62880/1/Pages%20from%20Nurul%20Nadiah%20Ismail.pdf Ismail, Nurul Nadiah (2018) The Effect Of Tea And Spent Tea Towards Digestion Properties And Development Of Low Glycemic Index Biscuit. Masters thesis, Universiti Sains Malaysia. |
| spellingShingle | TP1-1185 Chemical technology Ismail, Nurul Nadiah The Effect Of Tea And Spent Tea Towards Digestion Properties And Development Of Low Glycemic Index Biscuit |
| thesis_level | Master |
| title | The Effect Of Tea And Spent Tea Towards Digestion Properties And Development Of Low Glycemic Index
Biscuit |
| title_full | The Effect Of Tea And Spent Tea Towards Digestion Properties And Development Of Low Glycemic Index
Biscuit |
| title_fullStr | The Effect Of Tea And Spent Tea Towards Digestion Properties And Development Of Low Glycemic Index
Biscuit |
| title_full_unstemmed | The Effect Of Tea And Spent Tea Towards Digestion Properties And Development Of Low Glycemic Index
Biscuit |
| title_short | The Effect Of Tea And Spent Tea Towards Digestion Properties And Development Of Low Glycemic Index
Biscuit |
| title_sort | effect of tea and spent tea towards digestion properties and development of low glycemic index biscuit |
| topic | TP1-1185 Chemical technology |
| url | http://eprints.usm.my/62880/ |
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