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Jessy Van Wyk

As seen in: MDPI
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Articles by Jessy Van Wyk

Effect of Alkaline Extraction-Isoelectric Precipitation and Salt-Assisted Extraction on Physicochemical and Techno-Functional Properties of Black Soldier Fly Larvae Proteins

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By Jessy Van Wyk, van Wyk, Bongisiwe Zozo, Merrill Wicht
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Physicochemical Properties of Betacyclodextrin-Assisted Extracts of Green Rooibos (Aspalathus linearis)

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By Lusani Norah Vhangani, Jessy Van Wyk, Lusani Norah, Letlhogonolo Mogashoa
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine-A Review

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By Jessy Van Wyk, van Breda, van Jaarsveld, van Wyk
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Open in Who Shared Issue with article?

Inhibition of Browning in Apples Using Betacyclodextrin-Assisted Extracts of Green Rooibos (Aspalathus linearis)

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By Jessy Van Wyk, van Wyk, Lusani Norah Vhangani, Lusani Norah
| MDPI
2.6. Determination of 5-hydroxymethyl Furfural and Furfural Furfural and 5-hydroxymethyl furfural contents were determined according to the spectrophotometric method described by Bharate and Bharate [9] and Liao et al. [36], with slight modifications. Each 2 mL aliquot of sample was mixed with 2 mL of 12% trichloroacetic acid and 2 mL of 0.025 M thiobarbituric acid, reacted at 40 ± 0.5 °C for 50 min and cooled to room temperature after the reaction.
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