Rooibos agro‐processing waste as herbal tea products: optimisation of soluble solids extraction from dust and application to improve sensory profile, colour and flavonoid content of stem infusions-Reference-Cited by-同舟云学术

Rooibos agro‐processing waste as herbal tea products: optimisation of soluble solids extraction from dust and application to improve sensory profile, colour and flavonoid content of stem infusions

Published:2019-03-06 Issue:7 Volume:99 Page:3653-3661
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sishi Manzimase¹²,Muller Magdalena²,de Beer Dalene¹²^ORCID,van der Rijst Marieta³,Joubert Elizabeth¹²^ORCID

Affiliation:

1. Plant Bioactives Group, Post‐Harvest & Agro‐Processing TechnologiesAgricultural Research Council (ARC), Infruitec‐Nietvoorbij Stellenbosch South Africa

2. Department of Food ScienceStellenbosch University Stellenbosch South Africa

3. Biometry UnitAgricultural Research Council (ARC), Infruitec‐Nietvoorbij Stellenbosch South Africa

Funder

Northern Cape Department of Agriculture, Land Reform and Rural Development

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9587

Reference18 articles.

1. Anonymous.A profile of the South African rooibos market value chain [Internet]. Department of Agriculture Forestry and Fisheries (2016). Available:http://www.nda.agric.za/doaDev/sideMenu/Marketing/AnnualPublications/CommodityProfiles/fieldcrops/RooibosTeaMarketValueChainProfile2016.pdf[cited 7 September 2018].

2. Modelling the distribution of Aspalathus linearis (Rooibos tea): implications of climate change for livelihoods dependent on both cultivation and harvesting from the wild

3. Production and quality aspects of rooibos tea and related products. A review;Joubert E;J Appl Bot Food Qual,2006

4. Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon

5. Sensory profile of rooibos originating from the Western and Northern Cape governed by production year and development of rooibos aroma wheel

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