Development and characterisation of a functional beverage from red-fleshed Japanese plums (Prunus salicina L.)

Development and characterisation of a functional beverage from red-fleshed Japanese plums (Prunus salicina L.)

Thesis (MSc Food Sc)--University of Stellenbosch, 2011. === ENGLISH ABSTRACT: Nectar formulations containing red-fleshed plum pulp and varying amounts of red-fleshed plum skin extract were developed. Red-fleshed plum nectar formulations containing 0, 8, 16, 24, and 32% skin extract were benchmarke...

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Bibliographic Details
Main Author: Steyn, Naomi
Other Authors: De Beer, D.
Format: Others
Language:en_ZA
Published: Stellenbosch : University of Stellenbosch 2011
Subjects:
Japanese plums
Functional foods
Sensory attributes
Polyphenolic compounds
Dissertations > Food science
Theses > Food science
Fruit juice
Beverages
Prunus salicina L.
Online Access:http://hdl.handle.net/10019.1/6861

Internet

http://hdl.handle.net/10019.1/6861

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