Modifying the sensory profile of green honeybush (Cyclopia maculata) herbal tea through steam treatment-Reference-Cited by-同舟云学术

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Modifying the sensory profile of green honeybush (Cyclopia maculata) herbal tea through steam treatment

Published:2017-09 Issue: Volume:82 Page:49-57
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Alexander Lara,de Beer Dalene^ORCID,Muller Magdalena,van der Rijst Marieta,Joubert Elizabeth^ORCID

Funder

South African government

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010

2. Phenylethanoid glycosides as major antioxidants in Lippia multiflora herbal infusion and their stability during steam pasteurisation of plant material;Arthur;Food Chemistry,2011

3. Thermal degradation kinetics modeling of benzophenones and xanthones during high-temperature oxidation of Cyclopia genistoides (L.) Vent. plant material;Beelders;Journal of Agricultural and Food Chemistry,2015

4. Food ingredient extracts of Cyclopia subternata (honeybush): Variation in phenolic composition and antioxidant capacity;De Beer;Molecules,2012

5. Optimising high-temperature oxidation of Cyclopia species for maximum development of characteristic aroma notes of honeybush herbal tea infusions;Erasmus;South African Journal of Botany,2017

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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

2. Cyclopia genistoides;The South African Herbal Pharmacopoeia;2023

3. Nutritional composition and sensory characteristics of breast meat from different chickens;Applied Food Research;2022-12

4. Pre-oxidation drying of Cyclopia plant material to eliminate a bottleneck in conventional manufacture of traditional honeybush tea – impact on infusion quality;Applied Food Research;2022-12

5. Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling;Critical Reviews in Food Science and Nutrition;2022-07-14

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