Pregled bibliografske jedinice broj: 666553
Influence of brewing temperature on fluoride release from tea
Influence of brewing temperature on fluoride release from tea // Acta Stomatologica Croatica 48(1) / Vodanović, Marin ; Bašić, Krešimir (ur.).
Zagreb: Hrvatsko stomatološko društvo, 2014. str. 69-70 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 666553 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of brewing temperature on fluoride release from tea
Autori
Bašić, Krešimir ; Peroš, Kristina ; Šutej, Ivana ; Rošin-Grget, Kata
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Acta Stomatologica Croatica 48(1)
/ Vodanović, Marin ; Bašić, Krešimir - Zagreb : Hrvatsko stomatološko društvo, 2014, 69-70
Skup
5. međunarodni kongres Hrvatskog stomatološkog društva HLZ-a
Mjesto i datum
Zagreb, Hrvatska, 05.12.2013. - 07.12.2013
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
fluoride; tea
Sažetak
The tea plant (Camellia sinensis), from which all black, green and white teas are made, absorbs fluoride from acid soil by passive diffusion which is accumulated in the leaves during the plant’s life span. There are different brewing techniques, mainly focused on different brewing time and temperature. While influence of brewing time on fluoride release from teas was examined in many studies, there are no data on influence of different brewing temperature on fluoride release from teas.Results of this study showed that higher brewing temperature enhances fluoride release from teas.
Izvorni jezik
Engleski
Znanstvena područja
Dentalna medicina
POVEZANOST RADA
Projekti:
065-0650445-0406 - Povezanost pušenja s orodentalnim zdravljem mladih ljudi (Rošin-Grget, Kata, MZOS ) ( CroRIS)
Ustanove:
Stomatološki fakultet, Zagreb
