Similar Items: Development of technology for the production of stable high moisture dried fruit
- Dehydration of peaches and pears without sulphur dioxide
- Microbial content stability and inhibitory effects of antimicrobials on the shelf-life of high moisture dried fruit
- The influence of dehydration conditions on the quality of dried bell peppers (Capsicum annuum)
- Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains
- Retention of the harpagoside content in dried Harpagophytum procumbens (Devil's Claw) root through controlled drying and the application of near infrared spectroscopy (NIRS) as rapid method of determination
- Characterization of micro-components of avocado oil extracted with supercritical carbon dioxide and their effect on its oxidative stability
Author: Joubert, E.
- Antioxidant capacity of Pinotage wine as affected by viticultural and enological practices
- Development of a sensory lexicon and sensory wheel for rooibos (Aspalathus linearis) and the role of its phenolic composition on taste and mouthfeel.
- Development of technology for the production of stable high moisture dried fruit
- Evaluation of rooibos waste plant material for the development of a high-value herbal tea product
- Retention of the harpagoside content in dried Harpagophytum procumbens (Devil's Claw) root through controlled drying and the application of near infrared spectroscopy (NIRS) as rapid method of determination
- Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions