Effect of Rooibos preparation on the total polyphenol content and antioxidant capacity of herbal tea and its consumer characteristics

Effect of Rooibos preparation on the total polyphenol content and antioxidant capacity of herbal tea and its consumer characteristics

Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2016. === Background: The different types and forms of rooibos and the ways in which it is prepared and flavoured for consumption influences its total polyphenol content and total antioxidant capacity (...

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Bibliographic Details
Main Author: Piek, Hannelise
Other Authors: Venter, I
Language:en
Published: Cape Peninsula University of Technology 2017
Subjects:
Herbal teas
Rooibos tea
Antioxidants
Polyphenols
Polyphenols > Physiological effect
Polyphenols > Health aspects
Online Access:http://hdl.handle.net/20.500.11838/2476

Internet

http://hdl.handle.net/20.500.11838/2476

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