Preservation of saffron floral bio-residues by hot air convection

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1536-1543

  Serrano Díaz, Jéssica ^a,b   Sánchez, Ana M ^c,d   Alvarruiz, Andrés ^a   Alonso, Gonzalo L ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

^c TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^d INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

5 di O glucoside; Air flow effect; Crocus sativus L.; Dehydration; Delphinidin 3; Floral waste; Kaempferol 3 O sophoroside; Phenolic composition; Temperature effect

Indexed keywords

AIR; DEHYDRATION; FLAVONOIDS; FOOD ADDITIVES; THERMAL EFFECTS;

5-DI-O-GLUCOSIDE; AIR FLOW EFFECTS; CROCUS SATIVUS L; DELPHINIDIN 3; KAEMPFEROL; PHENOLIC COMPOSITION;

ANTHOCYANINS;

ANTHOCYANIN; FLAVONOL DERIVATIVE;

AIR; AIRFLOW; ARTICLE; CONTROLLED STUDY; CROCUS SATIVUS; DRUG STABILITY; FLORAL BIO RESIDUE; HOT AIR; PHYSICAL CHEMISTRY; PRESERVATION; TEMPERATURE; THERMODYNAMICS; WASTE;

CROCUS SATIVUS;

EID: 84878422941     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.029     Document Type: Article

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