{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2024,9,6]],"date-time":"2024-09-06T17:48:43Z","timestamp":1725644923206},"reference-count":115,"publisher":"Elsevier","isbn-type":[{"value":"9780128152591","type":"print"}],"license":[{"start":{"date-parts":[[2019,1,1]],"date-time":"2019-01-01T00:00:00Z","timestamp":1546300800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2019]]},"DOI":"10.1016\/b978-0-12-815259-1.00005-7","type":"book-chapter","created":{"date-parts":[[2019,1,27]],"date-time":"2019-01-27T13:35:16Z","timestamp":1548596116000},"page":"139-183","source":"Crossref","is-referenced-by-count":6,"title":["Quality Improvement and New Product Development in the Hibiscus Beverage Industry"],"prefix":"10.1016","author":[{"given":"Maria Jo\u00e3o P.","family":"Monteiro","sequence":"first","affiliation":[]},{"given":"Ana Isabel A.","family":"Costa","sequence":"additional","affiliation":[]},{"given":"Keith I.","family":"Tomlins","sequence":"additional","affiliation":[]},{"given":"Manuela E.","family":"Pintado","sequence":"additional","affiliation":[]}],"member":"78","reference":[{"issue":"627","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0010","first-page":"2","article-title":"Nutritional, sensory and microbiological quality assessment of fortified Zobo drink: a home-prepared traditional Nigerian beverage","volume":"7","author":"Adeniji","year":"2017","journal-title":"J. Nutr. Food Sci."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0015","unstructured":"Adinsi, L., N. Akissoe, G. Vieira-Dalode, J. Hounhouigan, Z. Rakotozafy, S. S. V. Jeannoda, D. Rakoto, W. Kofi Amoa-Awua, C. Oduro-Yeboah, M. Halm, M. Jakobsen, Z. S. Ahmed, H. Hassan-Wassef, V. Anihouvi, J. Kindossi, R. Ndjouenkeu, P. Biyanzi, N. Ayessou, C. Kane, C. F. Kebe, M. Cisse and C. Ndiaye (2011). After deliverable: Del 1.1.1.2-Literature review and mapping."},{"issue":"5","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0020","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1002\/ptr.1628","article-title":"Phytochemical, pharmacological and toxicological aspects of Hibiscus sabdariffa L.: a review","volume":"19","author":"Ali","year":"2005","journal-title":"Phytother. Res."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb9010","series-title":"Trade Map","article-title":"Trade map statistics HS 121190, 2012-14","author":"Anonymous","year":"2016"},{"issue":"6","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0025","doi-asserted-by":"crossref","first-page":"483","DOI":"10.1111\/joss.12073","article-title":"Combining cluster analysis, surface response methodology and jar scales to increase consumer input in optimizing acceptability of a high-protein soy dessert","volume":"28","author":"Arancibia","year":"2013","journal-title":"J. Sens. Stud."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0030","doi-asserted-by":"crossref","first-page":"243","DOI":"10.1111\/j.1745-459X.2010.00293.x","article-title":"Consumer expectations and perception of chocolate milk desserts enriched with antioxidants","volume":"25","author":"Ares","year":"2010","journal-title":"J. Sens. Stud."},{"issue":"26","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0035","first-page":"4174","article-title":"Nutrients composition of calyces and seeds of three Roselle (Hibiscus sabdariffa L.) ecotypes from Niger","volume":"12","author":"Atta","year":"2013","journal-title":"Afr. J. Biotechnol."},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0040","doi-asserted-by":"crossref","first-page":"322","DOI":"10.1111\/j.1365-2621.2006.01439.x","article-title":"Thermal kinetic degradation of anthocyanins in a roselle (Hibiscus sabdariffa L. cv. \u201cCriollo\u201d) infusion","volume":"43","author":"Aurelio","year":"2008","journal-title":"Int. J. Food Sci. Technol."},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0045","doi-asserted-by":"crossref","first-page":"490","DOI":"10.1016\/j.foodres.2013.01.021","article-title":"Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends","volume":"52","author":"Awe","year":"2013","journal-title":"Food Res. Int."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0050","first-page":"110","article-title":"Quality and sensory evaluation of processed calyces of six varieties of Roselle (Hibiscus sabdariffa L.)","volume":"9","author":"Babajide","year":"2005","journal-title":"Niger. J. Hortic. Sci."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb9015","series-title":"Market Realist","article-title":"Why the US tea industry is seeing impressive growth","author":"Bailey","year":"2015"},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0055","first-page":"62","article-title":"Effects of boiling time on mineral and vitamin C content of three varieties of Hibiscus sabdariffa drink in Nigeria","volume":"7","author":"Bamishaiye","year":"2011","journal-title":"World J. Agric. Sci."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0060","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.foodchem.2013.09.132","article-title":"Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks","volume":"148","author":"Bechoff","year":"2014","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb9020","unstructured":"Bennett, B., Bechoff, A., Gouanlong Nad\u00e8ge, I., Ndjouenkeu, R., Tsapi, V., Ndiaye, C., Kane, A., Ciss\u00e9, M., Pintado, A., Mbengue, M., 2014. AFTER Deliverable: Del 5.1.1.3\u2014Report on Marketing and Regulatory Opportunities for the European Union for Group 3."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb9025","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1111\/joss.12029","article-title":"Development of flavor lexicon for freshly pressed and processed blueberry juice","volume":"28","author":"Bett-Garber","year":"2013","journal-title":"J. Sens. Stud."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0065","first-page":"126","article-title":"Commercial practice of roselle (Hibiscus sabdariffa L.) beverage production: optimization of hot water extraction and sweetness level","volume":"5","author":"Bolade","year":"2009","journal-title":"World J. Agric. Sci."},{"issue":"Supplement C","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0070","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.foodchem.2015.04.106","article-title":"Harvest date affects aronia juice polyphenols, sugars, and antioxidant activity, but not anthocyanin stability","volume":"187","author":"Bolling","year":"2015","journal-title":"Food Chem."},{"issue":"Supplement C","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0075","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1016\/j.indcrop.2015.02.053","article-title":"Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa","volume":"69","author":"Borr\u00e1s-Linares","year":"2015","journal-title":"Ind. Crop. Prod."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0080","unstructured":"Boucher, M., M. Cisse, M. Dornier, E. Gabor and P. Doucet (2014). Deliverable 7.1.1.1\u2014guideline for the industry for Bissap. African food tradition revisited by research. Avaiable from: http:\/\/www.after-fp7.eu\/en\/results\/project-deliverables."},{"issue":"3-4","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0085","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1111\/j.1745-4549.2005.00025.x","article-title":"Grey relational analysis of dried roselle (Hibiscus Sabdariffa L.)","volume":"29","author":"Chen","year":"2005","journal-title":"J. Food Process. Preserv."},{"issue":"7\u20138","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0090","doi-asserted-by":"crossref","first-page":"663","DOI":"10.1016\/j.jfca.2009.05.007","article-title":"Changes in total phenolic and monomeric anthocyanin composition and antioxidant activity of three varieties of sorrel (Hibiscus sabdariffa) during maturity","volume":"22","author":"Christian","year":"2009","journal-title":"J. Food Compos. Anal."},{"issue":"5","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0095","doi-asserted-by":"crossref","first-page":"p83","DOI":"10.5539\/jfr.v3n5p83","article-title":"Roselle calyces particle size effect on the physicochemical and phytochemicals characteristics","volume":"3","author":"Cid-Ortega","year":"2014","journal-title":"J. Food Res."},{"issue":"11","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0100","doi-asserted-by":"crossref","first-page":"6859","DOI":"10.1007\/s13197-015-1800-9","article-title":"Roselle calyces (Hibiscus sabdariffa), an alternative to the food and beverages industries: a review","volume":"52","author":"Cid-Ortega","year":"2015","journal-title":"J. Food Sci. Technol."},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0105","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1051\/fruits\/2009006","article-title":"La production du bissap (Hibiscus sabdariffa L.) au S\u00e9n\u00e9gal","volume":"64","author":"Cisse","year":"2009","journal-title":"Fruits"},{"issue":"3","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0110","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1051\/fruits\/2009013","article-title":"Le bissap (Hibiscus sabdariffa L.): composition et principales utilisations","volume":"64","author":"Cisse","year":"2009","journal-title":"Fruits"},{"issue":"14","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0115","doi-asserted-by":"crossref","first-page":"6285","DOI":"10.1021\/jf900836b","article-title":"Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the Arrhenius, Eyring, and Ball models","volume":"57","author":"Cisse","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0120","unstructured":"Cisse, M., N. Ayessou, N. Ndiaye, C. Ndiaye, O. K. Cisse, A. Kane, N. Gemina, K. Niane, D. Diattara, M. Diouf, M. Sakho and C. Toure Kane (2010). After deliverable: Del 4.1.3.1\u2014report on the quality of the traditional products from Hibiscus sabdariffa."},{"issue":"3","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0125","doi-asserted-by":"crossref","first-page":"352","DOI":"10.1016\/j.ifset.2011.02.009","article-title":"Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality","volume":"12","author":"Cisse","year":"2011","journal-title":"Innovative Food Sci. Emerg. Technol."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0130","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.jfoodeng.2011.10.012","article-title":"Aqueous extraction of anthocyanins from Hibiscus sabdariffa: experimental kinetics and modeling","volume":"109","author":"Cisse","year":"2012","journal-title":"J. Food Eng."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0135","doi-asserted-by":"crossref","first-page":"424","DOI":"10.1016\/j.foodchem.2014.05.002","article-title":"Hibiscus sabdariffa L.\u2014a phytochemical and pharmacological review","volume":"165","author":"Da-Costa-Rocha","year":"2014","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0140","series-title":"Natural Colorants for Food and Nutraceutical Uses","author":"Delgado-Vargas","year":"2002"},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0145","first-page":"23","article-title":"Optimization of aqueous extraction of anthocyanins from Hibiscus sabdariffa L. calyces for food application","volume":"45","author":"Diessana","year":"2015","journal-title":"Food Sci. Qual. Manag."},{"issue":"8","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0150","doi-asserted-by":"crossref","first-page":"1437","DOI":"10.1016\/j.lwt.2007.08.014","article-title":"Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink","volume":"41","author":"Duangmal","year":"2008","journal-title":"LWT Food Sci. Technol."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0155","doi-asserted-by":"crossref","first-page":"116","DOI":"10.1016\/j.appet.2016.07.026","article-title":"Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice","volume":"107","author":"Duffy","year":"2016","journal-title":"Appetite"},{"issue":"5\/6","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0160","first-page":"301","article-title":"Stage of maturity and quality of roselle (Hibiscus sabdariffa var. sabdariffa). III. mucilage, pectin and carbohydrates","volume":"54","author":"El Afry","year":"1980","journal-title":"Angew. Bot."},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0165","first-page":"161","article-title":"Chemical composition and sensory quality of fruit-flavoured roselle (Hibiscus sabdariffa) drinks","volume":"1","author":"Fasoyiro","year":"2005","journal-title":"World J. Agric. Sci."},{"issue":"5","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0170","doi-asserted-by":"crossref","first-page":"1490","DOI":"10.1016\/j.foodres.2011.03.040","article-title":"Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract","volume":"44","author":"Fern\u00e1ndez-Arroyo","year":"2011","journal-title":"Food Res. Int."},{"issue":"8","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0175","doi-asserted-by":"crossref","first-page":"705","DOI":"10.3923\/ajft.2011.705.708","article-title":"The nutritional quality of three varieties of zobo (Hibiscus sabdariffa) subjected to the same preparation condition","volume":"6","author":"Foline","year":"2011","journal-title":"Am. J. Food Technol."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0180","unstructured":"Franco, M. I., A. P. Silva, M. J. P. Monteiro, F. Genevi\u00e8ve, A. Bechoff, K. Tomlins and M. M. Pintado (2013). After deliverable: Del 5.2.2.3\u2014initial report on sensory and European consumer acceptance for Group 3."},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0185","first-page":"121","article-title":"Caracterizaci\u00f3n fisicoqu\u00edmica y actividad antioxidante de extractos de jamaica (Hibiscus sabdariffa L.) nacional e importada","volume":"14","author":"Galicia-Flores","year":"2008","journal-title":"Rev. Chapingo. Ser. Horticult."},{"issue":"3","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0190","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1111\/joss.12207","article-title":"Consumer-led development of novel sea-Buckthorn based beverages","volume":"31","author":"Geertsen","year":"2016","journal-title":"J. Sens. Stud."},{"issue":"5","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0195","doi-asserted-by":"crossref","first-page":"314","DOI":"10.1155\/S1110724304406147","article-title":"Nature\u2019s Swiss Army Knife: the diverse protective roles of Anthocyanins in leaves","volume":"2004","author":"Gould","year":"2004","journal-title":"J. Biomed. Biotechnol."},{"issue":"1, Part 2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0200","doi-asserted-by":"crossref","first-page":"384","DOI":"10.1016\/j.lwt.2014.10.063","article-title":"Persimmon milkshakes with enhanced functionality: understanding consumers\u2019 perception of the concept and sensory experience of a functional food","volume":"62","author":"Hern\u00e1ndez-Carri\u00f3n","year":"2015","journal-title":"LWT Food Sci. Technol."},{"issue":"6","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0205","doi-asserted-by":"crossref","first-page":"450","DOI":"10.1111\/joss.12068","article-title":"Consumer perception of dry-cured ham\u2014a cross-cultural study in Italy, Norway and Spain","volume":"28","author":"Hersleth","year":"2013","journal-title":"J. Sens. Stud."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0210","doi-asserted-by":"crossref","first-page":"06","DOI":"10.1017\/S1368980011001753","article-title":"Contribution of beverages to the intake of polyphenols and antioxidant capacity in obese women from rural Mexico","volume":"15","author":"Hervert-Hernandez","year":"2012","journal-title":"Public Health Nutr."},{"issue":"4","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0215","doi-asserted-by":"crossref","first-page":"1376","DOI":"10.1021\/jf073031n","article-title":"Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine","volume":"56","author":"Hufnagel","year":"2008","journal-title":"J. Agric. Food Chem."},{"issue":"4","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0220","doi-asserted-by":"crossref","first-page":"1821","DOI":"10.1016\/j.foodchem.2010.12.026","article-title":"A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables","volume":"126","author":"Ignat","year":"2011","journal-title":"Food Chem."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0225","first-page":"1","article-title":"Roselle (Hibiscus sabdariffa L.) Seeds-nutritional composition, protein quality and health benefits","volume":"2","author":"Ismail","year":"2008","journal-title":"Foods"},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0230","doi-asserted-by":"crossref","first-page":"S113","DOI":"10.1111\/j.1750-3841.2009.01076.x","article-title":"Chemistry and quality of hibiscus (Hibiscus sabdariffa) for developing the natural-product industry in Senegal","volume":"74","author":"Juliani","year":"2009","journal-title":"J. Food Sci."},{"issue":"15","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0235","doi-asserted-by":"crossref","first-page":"3769","DOI":"10.1002\/jsfa.6256","article-title":"Physicochemical properties and antimicrobial activity of Roselle (Hibiscus sabdariffa L.)","volume":"93","author":"Jung","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0240","doi-asserted-by":"crossref","DOI":"10.1590\/1678-457x.29417","article-title":"Identification of roselle varieties through simple discriminating physicochemical characteristics using multivariate analysis","author":"Kane","year":"2018","journal-title":"Food Sci. Technol. (AHEAD)"},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb9030","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/S0950-3293(02)00110-6","article-title":"An overview of binary taste\u2013taste interactions","volume":"14","author":"Keast","year":"2002","journal-title":"Food Qual. Prefer."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0245","first-page":"287","article-title":"Stage of maturity and quality of roselle (Hibiscus sabdariffa var. sabdariffa). I: organic acids","volume":"54","author":"Khafaga","year":"1980","journal-title":"Angew. Bot."},{"issue":"5\/6","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0250","first-page":"295","article-title":"Stage of maturity and quality of roselle (Hibiscus sabdariffa var. sabdariffa). II: anthocyanins","volume":"54","author":"Khafaga","year":"1980","journal-title":"Angew. Bot."},{"issue":"5\/6","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0255","first-page":"311","article-title":"Stage of maturity and quality of roselle (Hibiscus sabdariffa var. sabdariffa). IV: improved drying and harvesting systems","volume":"54","author":"Khafaga","year":"1980","journal-title":"Angew. Bot."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb9035","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.foodres.2011.11.028","article-title":"Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon","volume":"46","author":"Koch","year":"2012","journal-title":"Food Res. Int."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb9040","doi-asserted-by":"crossref","first-page":"819","DOI":"10.1111\/j.1745-459X.2010.00307.x","article-title":"Development and application of a lexicon to describe the flavor of pomegranate juice","volume":"25","author":"Koppel","year":"2010","journal-title":"J. Sens. Stud."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0260","first-page":"6","article-title":"Flops analysis: a useful tool for future innovations: part 1: the diagnostic phase","volume":"23","author":"K\u00f6ster","year":"2012","journal-title":"Agro Food Ind. Hi Tech."},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0265","first-page":"6","article-title":"Flops analysis: a useful tool for future innovations: part 2: the reduction of future flop risks","volume":"23","author":"K\u00f6ster","year":"2012","journal-title":"Agro Food Ind. Hi Tech"},{"issue":"4","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0270","doi-asserted-by":"crossref","first-page":"2421","DOI":"10.1016\/j.foodchem.2012.12.035","article-title":"Sensory quality and compositional characteristics of blackcurrant juices produced by different processes","volume":"138","author":"Laaksonen","year":"2013","journal-title":"Food Chem."},{"issue":"10","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0275","doi-asserted-by":"crossref","first-page":"2877","DOI":"10.1007\/s11947-014-1316-8","article-title":"Chemical-sensory characteristics and consumer responses of blackcurrant juices produced by different industrial processes","volume":"7","author":"Laaksonen","year":"2014","journal-title":"Food Bioprocess Technol."},{"issue":"4","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0280","doi-asserted-by":"crossref","first-page":"529","DOI":"10.5344\/ajev.2012.11125","article-title":"Sensory, compositional, and color properties of nutraceutical-rich juice blends","volume":"53","author":"Lawless","year":"2012","journal-title":"Am. J. Enol. Vitic."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0285","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2009.04.005","article-title":"Pharmacological evidences for the extracts and secondary metabolites from plants of the genus Hibiscus","volume":"118","author":"Maganha","year":"2010","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0290","series-title":"Plant Resources of Tropical Africa 2. Vegetables","first-page":"321","article-title":"Hibiscus sabdariffa L","author":"Mc Clintock","year":"2004"},{"issue":"12","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0295","doi-asserted-by":"crossref","first-page":"1254","DOI":"10.21273\/HORTSCI.27.12.1254","article-title":"Reporting of objective color measurements","volume":"27","author":"McGuire","year":"1992","journal-title":"Hortscience"},{"issue":"6","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0300","first-page":"48","article-title":"Roselle (Hibiscus sabdariffa L.) in Sudan, cultivation and their uses","volume":"1","author":"Mohamed","year":"2012","journal-title":"Bull. Environ. Pharmaco. Life Sci."},{"issue":"4","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0305","doi-asserted-by":"crossref","first-page":"1055","DOI":"10.1016\/j.foodchem.2010.03.074","article-title":"Antioxidant activity in different parts of roselle (Hibiscus sabdariffa L.) extracts and potential exploitation of the seeds","volume":"122","author":"Mohd-Esa","year":"2010","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0310","unstructured":"Monteiro, M. J. P. (2017). Sensory Properties and Consumer Acceptance of Novel Hibiscus (Hibiscus sabdariffa) Beverages. Ph.D. Thesis in Biotechnology, with specialization in Food Science and Engineering, Universidade Cat\u00f3lica Portuguesa."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0315","doi-asserted-by":"crossref","first-page":"202","DOI":"10.1016\/j.foodchem.2016.11.127","article-title":"Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes","volume":"225","author":"Monteiro","year":"2017","journal-title":"Food Chem."},{"issue":"5","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0320","doi-asserted-by":"crossref","first-page":"e12297","DOI":"10.1111\/joss.12297","article-title":"Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists","volume":"32","author":"Monteiro","year":"2017","journal-title":"J. Sens. Stud."},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0325","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1111\/j.1745-4506.2006.00028.x","article-title":"Roselle\/sorrel (Hibiscus subdariffa L.) wines with varying calyx puree and total soluble solids: sensory acceptance, quantitative descriptive and physicochemical analysis","volume":"17","author":"Mounigan","year":"2006","journal-title":"J. Foodservice"},{"issue":"4","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0330","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1111\/j.1365-2621.2007.01270.x","article-title":"Physicochemical and sensory quality of wines from red sorrel\/roselle (Hibiscus sabdariffa L.) calyces: effects of pretreatments of pectolase and temperature\/time","volume":"42","author":"Mounigan","year":"2007","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0335","unstructured":"Nielsen (2015). Breakthrough Innovation Report (European Edition). Avaiable from: http:\/\/www.nielsen.com\/content\/dam\/nielsenglobal\/eu\/docs\/pdf\/Nielsen%20Breakthrough%20Innovation%20Report%202015%20European%20Edition_digital_HU.pdf."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0340","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.foodres.2014.01.017","article-title":"Consumers\u2019 acceptance of a high-polyphenol yerba mate\/black currant beverage: effect of repeated tasting","volume":"57","author":"Orjuela-Palacio","year":"2014","journal-title":"Food Res. Int."},{"issue":"10","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0345","doi-asserted-by":"crossref","first-page":"973","DOI":"10.1016\/j.crci.2003.12.019","article-title":"Caract\u00e9risation et mesure des activit\u00e9s anti-radicalaires d\u2019anthocyanes de plantes du Burkina Faso","volume":"7","author":"Pal\u00e9","year":"2004","journal-title":"C. R. Chim."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0350","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.bionut.2013.10.004","article-title":"Hibiscus sabdariffa: an ideal yet under-exploited candidate for nutraceutical applications","volume":"4","author":"Patel","year":"2014","journal-title":"Biomed. Prevent. Nutri."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb9050","doi-asserted-by":"crossref","first-page":"S112","DOI":"10.1038\/ejcn.2010.221","article-title":"Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database","volume":"64","author":"P\u00e9rez-Jim\u00e9nez","year":"2010","journal-title":"Eur. J. Clin. Nutr."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0355","doi-asserted-by":"crossref","first-page":"885","DOI":"10.1016\/j.foodchem.2014.09.126","article-title":"Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage","volume":"172","author":"P\u00e9rez-Ram\u00edrez","year":"2015","journal-title":"Food Chem."},{"issue":"Part A","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0360","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.foodqual.2014.09.013","article-title":"Sensory expectations based on product-extrinsic food cues: an interdisciplinary review of the empirical evidence and theoretical accounts","volume":"40","author":"Piqueras-Fiszman","year":"2015","journal-title":"Food Qual. Prefer."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0365","series-title":"Hibiscus: Post-Production Management for Improved Market Access Organisation","author":"Plotto","year":"2004"},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0370","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1016\/j.foodchem.2005.09.063","article-title":"Antioxidant power quantification of decoction and cold infusions of Hibiscus sabdariffa flowers","volume":"100","author":"Prenesti","year":"2007","journal-title":"Food Chem."},{"issue":"3","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0375","first-page":"52","article-title":"Sensory and marketing characteristics of a hibiscus beverage","volume":"41","author":"Ramirez","year":"2010","journal-title":"J. Food Distrib. Res."},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0380","doi-asserted-by":"crossref","first-page":"C212","DOI":"10.1111\/j.1750-3841.2010.01989.x","article-title":"Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried","volume":"76","author":"Ram\u00edrez-Rodrigues","year":"2011","journal-title":"J. Food Sci."},{"issue":"3","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0385","doi-asserted-by":"crossref","first-page":"C428","DOI":"10.1111\/j.1750-3841.2011.02091.x","article-title":"Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa","volume":"76","author":"Ram\u00edrez-Rodrigues","year":"2011","journal-title":"J. Food Sci."},{"issue":"3","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0390","doi-asserted-by":"crossref","first-page":"1425","DOI":"10.1016\/j.foodchem.2012.03.042","article-title":"Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage","volume":"134","author":"Ram\u00edrez-Rodrigues","year":"2012","journal-title":"Food Chem."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0395","doi-asserted-by":"crossref","first-page":"236","DOI":"10.1016\/j.foodchem.2018.01.020","article-title":"Comparative analysis of Hibiscus sabdariffa (roselle) hot and cold extracts in respect to their potential for \u03b1-glucosidase inhibition","volume":"250","author":"Rasheed","year":"2018","journal-title":"Food Chem."},{"issue":"10","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0400","doi-asserted-by":"crossref","first-page":"3106","DOI":"10.1021\/jf035507i","article-title":"Stability and enhancement of berry juice color","volume":"52","author":"Rein","year":"2004","journal-title":"J. Agric. Food Chem."},{"issue":"3","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0405","first-page":"277","article-title":"An\u00e1lisis de \u00e1cidos fen\u00f3licos y actividad antioxidante de extractos acuosos de variedades de jamaica (Hibiscus sabdariffa L.) con c\u00e1lices de colores diversos","volume":"49","author":"Reyes-Luengas","year":"2015","journal-title":"Agrociencia"},{"issue":"20","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0410","doi-asserted-by":"crossref","first-page":"3441","DOI":"10.1002\/jssc.200900298","article-title":"Direct characterization of aqueous extract of Hibiscus sabdariffa using HPLC with diode array detection coupled to ESI and ion trap MS","volume":"32","author":"Rodr\u00edguez-Medina","year":"2009","journal-title":"J. Sep. Sci."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0415","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.appet.2009.05.014","article-title":"Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of a\u00e7a\u00ed (Euterpe oleracea Mart.)","volume":"53","author":"Sabbe","year":"2009","journal-title":"Appetite"},{"issue":"5","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0420","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1051\/fruits\/2009022","article-title":"Analysing the market environment for a\u00e7a\u00ed (Euterpe oleracea Mart.) juices in Europe","volume":"64","author":"Sabbe","year":"2009","journal-title":"Fruits"},{"issue":"3","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0425","doi-asserted-by":"crossref","first-page":"395","DOI":"10.5154\/r.rchsh.2011.08.038","article-title":"Color en c\u00e1lices de jamaica (Hibiscus sabdariffa L.) y su relaci\u00f3n con caracter\u00edsticas fisioqu\u00edmicas de sus extractos acuosos","volume":"18","author":"Salinas-Moreno","year":"2012","journal-title":"Rev. Chapingo Ser. Hortic."},{"issue":"19","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0430","doi-asserted-by":"crossref","first-page":"7886","DOI":"10.1021\/jf070485b","article-title":"Dietary fiber content and associated antioxidant compounds in roselle flower (Hibiscus sabdariffa L.) beverage","volume":"55","author":"S\u00e1yago-Ayerdi","year":"2007","journal-title":"J. Agric. Food Chem."},{"issue":"5","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0435","doi-asserted-by":"crossref","first-page":"898","DOI":"10.1002\/jsfa.6333","article-title":"By-product from decoction process of Hibiscus sabdariffa L. calyces as a source of polyphenols and dietary fiber","volume":"94","author":"S\u00e1yago-Ayerdi","year":"2014","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0440","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.appet.2015.05.017","article-title":"Worlds apart. consumer acceptance of functional foods and beverages in Germany and China","volume":"92","author":"Siegrist","year":"2015","journal-title":"Appetite"},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0445","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.foodchem.2014.04.097","article-title":"Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa","volume":"164","author":"Sindi","year":"2014","journal-title":"Food Chem."},{"issue":"Suppl C","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0450","doi-asserted-by":"crossref","first-page":"234","DOI":"10.1016\/j.foodchem.2016.07.071","article-title":"Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products","volume":"214","author":"Sinela","year":"2017","journal-title":"Food Chem."},{"issue":"5","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0455","doi-asserted-by":"crossref","first-page":"937","DOI":"10.1080\/10408398.2014.946468","article-title":"Sensorial properties of red wine polyphenols: astringency and bitterness","volume":"57","author":"Soares","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0460","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/j.tifs.2003.07.004","article-title":"Functional properties of anthocyanins and betalains in plants, food, and in human nutrition","volume":"15","author":"Stintzing","year":"2004","journal-title":"Trends Food Sci. Technol."},{"issue":"7","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0465","doi-asserted-by":"crossref","first-page":"680","DOI":"10.3923\/pjn.2011.680.683","article-title":"A comparative study on red and white karkade (Hibiscus sabdariffa L.) calyces, extracts and their products","volume":"10","author":"Suliman","year":"2011","journal-title":"Pak. J. Nutr."},{"issue":"5","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0470","doi-asserted-by":"crossref","first-page":"899","DOI":"10.1111\/j.1365-2621.2010.02499.x","article-title":"The development of fruit-based functional foods targeting the health and wellness market: a review","volume":"46","author":"Sun-Waterhouse","year":"2011","journal-title":"Int. J. Food Sci. Technol."},{"issue":"4","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0475","doi-asserted-by":"crossref","first-page":"1559","DOI":"10.1007\/s11694-017-9535-0","article-title":"Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade\/Roselle (Hibiscus sabdariffa L.)","volume":"11","author":"Tahir","year":"2017","journal-title":"J. Food Measure.Character."},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0480","unstructured":"Tomlins, K.I., Ciss\u00e9, M. Bechoff, A., Ayessou, N., Ndiaye Diop, N.A., Toure, C., Fliedel, G., Declemy A.-L., Akkisoe, N., Bennett, B., Pintado, M. and Pallet, D. (2012). AFTER Deliverable 5.3.2.3\u2014Initial Report on Sensory and African Consumer Acceptance for Group 3. AFTER African Food Tradition Revisited by Research. Available from: http:\/\/www.after-fp7.eu\/en\/results\/project-deliverables (Accessed 10 February 2017)."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0485","doi-asserted-by":"crossref","first-page":"1079","DOI":"10.1016\/j.indcrop.2011.03.020","article-title":"Relationships among twelve genotypes of roselle (Hibiscus sabdariffa L.) cultivated in western Mexico","volume":"34","author":"Torres-Mor\u00e1n","year":"2011","journal-title":"Ind. Crop. Prod."},{"issue":"4","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0490","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/S0963-9969(01)00129-6","article-title":"Anthocyanin and antioxidant capacity in Roselle (Hibiscus Sabdariffa L.) extract","volume":"35","author":"Tsai","year":"2002","journal-title":"Food Res. Int."},{"issue":"6","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0495","doi-asserted-by":"crossref","first-page":"602","DOI":"10.1016\/j.foodqual.2010.03.009","article-title":"Cultural differences in food description and preference: contrasting Vietnamese and French panellists on soy yogurts","volume":"21","author":"Tu","year":"2010","journal-title":"Food Qual. Prefer."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0500","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.aca.2003.10.017","article-title":"Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine","volume":"513","author":"Vidal","year":"2004","journal-title":"Anal. Chim. Acta"},{"issue":"7","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0505","doi-asserted-by":"crossref","first-page":"1988","DOI":"10.1016\/j.foodres.2010.11.028","article-title":"Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: A\u00e7a\u00ed (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Caj\u00e1 (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda","volume":"44","author":"Vidigal","year":"2011","journal-title":"Food Res. Int."},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0510","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1108\/00346650210416994","article-title":"Physico-chemical characteristics of roselle (Hibiscus sabdariffa L.)","volume":"32","author":"Wong","year":"2002","journal-title":"Nutr. Food Sci."},{"issue":"12","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0515","doi-asserted-by":"crossref","first-page":"1273","DOI":"10.1002\/jsfa.1416","article-title":"Optimization of hot water extraction of roselle juice using response surface methodology: a comparative study with other extraction methods","volume":"83","author":"Wong","year":"2003","journal-title":"J. Sci. Food Agric."},{"issue":"5","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0520","doi-asserted-by":"crossref","DOI":"10.1111\/j.1365-2621.2004.tb10709.x","article-title":"Anthocyanin pigments\u2014bioactivity and coloring properties","volume":"69","author":"Wrolstad","year":"2004","journal-title":"J. Food Sci."},{"issue":"9","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0525","doi-asserted-by":"crossref","first-page":"423","DOI":"10.1016\/j.tifs.2005.03.019","article-title":"Tracking color and pigment changes in anthocyanin products","volume":"16","author":"Wrolstad","year":"2005","journal-title":"Trends Food Sci. Technol."},{"issue":"1","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0530","doi-asserted-by":"crossref","first-page":"261","DOI":"10.18782\/2320-7051.2532","article-title":"Analysis of physicochemical, nutritional and antioxidant properties of fresh and dried Roselle (Hibiscus sabdariffa Linn.) calyces","volume":"5","author":"Zaman","year":"2017","journal-title":"Int. J. Pure App. Biosci."},{"issue":"2","key":"10.1016\/B978-0-12-815259-1.00005-7_bb0535","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1006\/appe.2000.0342","article-title":"Effects of variety and repeated in-home consumption on product acceptance","volume":"35","author":"Zandstra","year":"2000","journal-title":"Appetite"},{"key":"10.1016\/B978-0-12-815259-1.00005-7_bb0540","doi-asserted-by":"crossref","first-page":"200","DOI":"10.1016\/j.foodres.2015.05.003","article-title":"Pleasures of the palate from the consumer marketing perspective","volume":"76","author":"Zurawicki","year":"2015","journal-title":"Food Res. Int."}],"container-title":["Processing and Sustainability of Beverages"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128152591000057?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9780128152591000057?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2023,9,13]],"date-time":"2023-09-13T06:30:21Z","timestamp":1694586621000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9780128152591000057"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019]]},"ISBN":["9780128152591"],"references-count":115,"URL":"https:\/\/doi.org\/10.1016\/b978-0-12-815259-1.00005-7","relation":{},"subject":[],"published":{"date-parts":[[2019]]}}}