Saffron

Saffron connects the properties, metabolism, and health effects of saffron ingredients with processing issues and explores 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.

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

• Analyzes the potentiality of already commercialized processes and products
• Discusses metabolomics, effect of saffron against chronic diseases, as well as 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

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