Impact of steam treatment on shelf-life stability of a xanthone-rich green herbal tea (Cyclopia maculata Andrews Kies) - identifying quality changes during storage-Reference-Cited by-同舟云学术

Impact of steam treatment on shelf-life stability of a xanthone-rich green herbal tea (Cyclopia maculata Andrews Kies) - identifying quality changes during storage

Published:2018-10-16 Issue:3 Volume:99 Page:1334-1341
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Alexander Lara¹²,de Beer Dalene¹²^ORCID,Muller Magdalena²,van der Rijst Marieta³,Joubert Elizabeth¹²^ORCID

Affiliation:

1. Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies; Agricultural Research Council (ARC), Infruitec-Nietvoorbij; Stellenbosch South Africa

2. Department of Food Science; Stellenbosch University; Stellenbosch South Africa

3. Biometry Unit, Agricultural Research Council (ARC); Infruitec-Nietvoorbij; Stellenbosch South Africa

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9308/fullpdf

Reference22 articles.

1. The history and ethnobotany of Cape herbal teas;Van Wyk;S Afr J Bot,2017

2. Honeybush (Cyclopia spp.): from local cottage industry to global markets - The catalytic and supporting role of research;Joubert;S Afr J Bot,2011

3. Modifying the sensory profile of green honeybush (Cyclopia maculata) herbal tea through steam treatment;Alexander;LWT - Food Sci Technol,2017

4. Optimising high-temperature oxidation of Cyclopia species for maximum development of characteristic aroma notes of honeybush herbal tea infusions;Erasmus;S Afr J Bot,2017

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