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Relevant bibliographies by topics / Honeybush tea – Quality

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Journal articles
Dissertations / Theses

Academic literature on the topic 'Honeybush tea – Quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Honeybush tea – Quality"

1

TOIT, J. DU, and E. JOUBERT. "OPTIMIZATION OF THE FERMENTATION PARAMETERS OF HONEYBUSH TEA (CYCLOPIA)." Journal of Food Quality 22, no. 3 (1999): 241–56. http://dx.doi.org/10.1111/j.1745-4557.1999.tb00555.x.

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2

TOIT, J., and E. JOUBERT. "EFFECT OF DRYING CONDITIONS ON THE QUALITY OF HONEYBUSH TEA (CYCLOPIA)." Journal of Food Processing and Preservation 22, no. 6 (1998): 493–507. http://dx.doi.org/10.1111/j.1745-4549.1998.tb00365.x.

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3

Joubert, E., D. de Beer, C. J. Malherbe, M. Muller, A. Louw, and W. C. A. Gelderblom. "Formal honeybush tea industry reaches 20-year milestone – progress of product research targeting phenolic composition, quality and bioactivity." South African Journal of Botany 127 (December 2019): 58–79. http://dx.doi.org/10.1016/j.sajb.2019.08.027.

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Dissertations / Theses on the topic "Honeybush tea – Quality"

1

Alexander, Lara. "Effects of steam treatment and storage on green honeybush quality." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/97808.

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Thesis (MSc Food Sc)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: Application of steam treatment to green Cyclopia maculata and C. longifolia to modulate their aroma and flavour profile, without detrimental effects on colour and individual phenolic content, was investigated. Steam treatment (96 °C, atmospheric pressure) of different time periods was applied to the shredded, fresh plant material before drying (STBD; 0, 30, 60, 90 and 120 s) or the herbal tea product after drying (STAD; 0, 1, 2, 3, and 4 min). Steam treatment of 60 s or longer resulted in a significant (p < 0.05) de

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2

Botha, Mariza. "Use of near infrared spectroscopy (NIRS) and spectrophotometric methods in quality control of green rooibos (Aspalathus Linearis) and honeybush (Cyclopia Genistoides)." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/1656.

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Thesis (MSc Food Sc) (Food Science)--University of Stellenbosch, 2005.<br>Near infrared spectroscopy (NIRS) and UV/Vis spectrophotometric methods were investigated as rapid and/or more economical methods to quantify the major monomeric phenolic compounds, soluble solid content (SSC), total polyphenol content (TPC) and total antioxidant activity (TAA) of green rooibos and Cyclopia genistoides.

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3

Bergh, Alexandra Jane. "Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95908.

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Thesis (MScFoodSc)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: In light of the limited and inconsistent supply of good quality honeybush tea, a species-specific sensory profile and the physicochemical characteristics of Cyclopia intermedia (honeybush) tea were determined to ultimately establish the optimum fermentation parameters for this herbal tea on laboratory-scale and to validate these findings on commercial-scale. The characteristic sensory profile of C. intermedia can be described as sweet tasting and slightly astringent with a combination of “fynbos-floral”, “fynbos-sweet”, “f

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