COVID-19 Update: We are currently shipping orders daily. However, due to transit disruptions in some geographies, deliveries may be delayed. To provide all customers with timely access to content, we are offering 50% off Science and Technology Print & eBook bundle options. Terms & conditions.
Saffron - 1st Edition - ISBN: 9780128212196, 9780128216132


1st Edition

Editor: Charis Galanakis
eBook ISBN: 9780128216132
Paperback ISBN: 9780128212196
Imprint: Academic Press
Published Date: 3rd November 2020
Page Count: 332
Sales tax will be calculated at check-out Price includes VAT/GST
Price includes VAT/GST

Institutional Subscription

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues and the industrial applications that are affected by these aspects. The book addresses the in vitro and in vivo antioxidant activities of bioactive compounds found in saffron and investigates recovery methods for the extraction of these target ingredients, as well as their encapsulation. Each of these methods aims to prevent the degradation of saffron's bioactive compounds by environmental factors and to improve their bioavailability in different applications.

The book is an excellent reference for food scientists, technologists, chemists, new product developers, researchers, academics, professionals working in the food industry, and pharmacologists, pharmacists and clinicians interested in nutrition and metabolism.

Key Features

  • Analyzes the potential of already commercialized processes and products
  • Discusses metabolomics, the effect of saffron on chronic diseases, and its efficacy and safety issues
  • Investigates recovery technologies and applications in foods and nutraceutical markets


Food scientists, technologists, and chemists working in the whole food science field; new product developers; researchers, academics and professionals working in the food industry; pharmacologists, pharmacists and clinicians interested in nutrition and metabolism

Table of Contents

1. Biochemistry and metabolism
2. Antioxidant activities of bioactive compounds and various extracts obtained from saffron
3. Extraction of bioactive compounds from saffron species
4. Emerging technologies for the recovery of bioactive compounds from saffron species
5. Encapsulation of Saffron Bioactive Compounds
6. Saffron as Natural Food Colorant and Applications
7. Use of saffron as a functional food and saffron nutraceuticals
8. Patent survey on saffron and its multiple applications: an update


No. of pages:
© Academic Press 2020
3rd November 2020
Academic Press
eBook ISBN:
Paperback ISBN:

About the Editor

Charis Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece

Ratings and Reviews