Flavour and colour changes during processing and storage of saffron (Crocus sativus L.)

Developments in Food Science

Volumn 43, Issue C, 2006, Pages 323-326

  Bolandi, M ^a   Ghoddusi, H B ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 68149086414     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(06)80077-4     Document Type: Article

References (10)

1. Kafi M. Saffron production and processing, Mashhad, Iran (2002)
2. Tsimidou M., and Biliaderis C.G. J. Agric. Food Chem. 45 (1997) 2890
3. Sampathu S.R., Shivashanker S., and Lewis Y.S. CRC Crit. Rev. Food Sci. 20 2 (1984) 123
4. Raina B.L., Agarwal S.G., Bhatia A.K., and Gaur G.S. J. Sci. Food Agric. 71 (1996) 27
5. Hosseininejad M., Shahidi F., and Malekzadeh G. J. Agric. Sci. Technol. 16 2 (2002) 51
6. In: Negbi M. (Ed). Saffron Crocus sativus L., Amsterdam, The Netherlands (1999) 57
7. Winterhalter P., and Straubinger M. Food Rev. Int. 16 1 (2000) 39
8. ISO. Saffron (Crocus sativus L.) Part 1. Specification, International Organization for Standardization, ISO 3632-1 Case Postale 56, CH-1211 Geneve 20, Switzerland (1993)
9. ISO. Saffron (Crocus sativus L.) Part 2. Test methods, International Organization for Standardization, ISO 3632-2 Case Postale 56, CH-1211 Geneve 20, Switzerland (1993)
10. Pfander H., and Schurtenberger H. Phytochem. 21 5 (1982) 1039