
Saffron
Description
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
Readership
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
Product details
- No. of pages: 332
- Language: English
- Copyright: © Academic Press 2020
- Published: November 3, 2020
- Imprint: Academic Press
- eBook ISBN: 9780128216132
- Paperback ISBN: 9780128212196
About the Editor
Charis Galanakis
Affiliations and Expertise
Ratings and Reviews
Latest reviews
(Total rating for all reviews)
javid06 Wed Jul 29 2020
Dr Javid A Parray
The Book is an excellent piece of work compilation towards the beneficial aspects of Saffron. However biotechnological intervention for enhanced saffron production should have been elaborated....