Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Erika-Ilette Moelich"'
Autor:
Elizabeth Joubert, Alicia Petrus, Brigitte-V.P. du Preez, Chantelle Human, Magdalena Muller, Marieta van der Rijst, Dalene de Beer, Erika-Ilette Moelich
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100182- (2022)
During the conventional production of traditional honeybush tea, the lengthy high-temperature oxidation process creates a bottleneck due to constrained equipment capacity, resulting in a backlog in production during peak harvesting. A delay in proces
Externí odkaz:
https://doaj.org/article/89935de75a054b09a014792cc1c3b4d9
Autor:
Marieta van der Rijst, Dalene de Beer, Erika Ilette Moelich, Elizabeth Joubert, Neil Miller, Magdalena Muller, Alicia Petrus
Publikováno v:
Journal of the Science of Food and Agriculture. 102:1047-1055
BACKGROUND Ultrafiltration of green honeybush (Cyclopia genistoides) extract results in a by-product (retentate). Application of further separation processes for recovery of polyphenols would entail creation of additional waste. Repurposing the reten
Publikováno v:
Food research international (Ottawa, Ont.). 127
The honeybush sensory wheel was revised, using a large sample set (n = 585) comprising of the major commercial Cyclopia species, i.e. C. intermedia, C. subternata and C. genistoides. Only positive and negative aroma attributes were included in the wh
Autor:
Elizabeth Joubert, Dalene de Beer, Erika Ilette Moelich, Magdalena Muller, Beata Walczak, Lara Alexander
Publikováno v:
LWT. 139:110608
Honeybush tea infusions, especially those prepared from Cyclopia genistoides, can be unacceptably bitter, given the association of this herbal tea with sweet taste. Infusions prepared from both ‘fermented’ (high-temperature oxidised) Cyclopia lon
Publikováno v:
Food Research International
Honeybush herbal tea is produced from the endemic South African Cyclopia species. Plant material subjected to a high-temperature oxidation step ("fermentation") forms the bulk of production. Production lags behind demand forcing tea merchants to use
Autor:
Nina Muller, Frikkie J Calitz, Mieke Faber, Sunette M. Laurie, Erika Ilette Moelich, Maryke Labuschagne
Publikováno v:
Journal of the Science of Food and Agriculture. 93:1610-1619
Background As eating quality is important for adoption of new varieties, nine orange-fleshed and three cream-fleshed sweet potato varieties were assessed for sensory characteristics, dry mass and free sugar content, instrumental texture and colour an