Pre-oxidation drying of Cyclopia plant material to eliminate a bottleneck in conventional manufacture of traditional honeybush tea – impact on infusion quality-Reference-Cited by-同舟云学术

Pre-oxidation drying of Cyclopia plant material to eliminate a bottleneck in conventional manufacture of traditional honeybush tea – impact on infusion quality

Published:2022-12 Issue:2 Volume:2 Page:100182
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Joubert Elizabeth^ORCID,Petrus Alicia,du Preez Brigitte-V.P.,Human Chantelle,Muller Magdalena,van der Rijst Marieta,de Beer Dalene^ORCID,Moelich Erika-Ilette

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Modifying the sensory profile of green honeybush (Cyclopia maculata) herbal tea through steam treatment;Alexander;LWT - Food Science and Technology,2017

2. Steam treatment of green Cyclopia longifolia - Delivering herbal tea infusions with a high bioactive content and improved aroma;Alexander;South African Journal of Botany,2018

3. Potential of benzophenones and flavanones to modulate the bitter intensity of Cyclopia genistoides herbal tea;Alexander;Food Research International,2019

4. Impact of steam treatment on shelf-life stability of a xanthone-rich green herbal tea (Cyclopia maculata Andrews Kies) - identifying quality changes during storage;Alexander;Journal of the Science of Food and Agriculture,2019

5. Bitter profiling of phenolic fractions of green Cyclopia genistoides herbal tea;Alexander;Food Chemistry,2019

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1. Enhancing fruity and sweet-associated aroma attributes of honeybush tea (Cyclopia spp.) by ultra-high temperature oxidation;Applied Food Research;2024-06

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3. Phenolic Composition of Honeybush and Changes During Herbal Tea and Extract Production;Reference Series in Phytochemistry;2023