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It is observed that total tannins or proanthocyanidins amount highest in white tea among all other three types. The preservation of metal chelating activity of white tea was observed as comparable to its stability in tannin composition (r2 = 0.869, P ≤ 0.01) during the storage period.Replacement of nitrite with hop components in cooked beef-sausage (CBS) was studied. For this purpose, lupulon-xanthohumol loaded nanoliposome (L-X-NL) was produced using sonication at optimized condition (time = 10.8 min, power = 72.7 W, lecithin concentrat
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