Extraction Optimization of Saffron Nutraceuticals Through Response Surface Methodology

Food Analytical Methods

Volumn 8, Issue 9, 2015, Pages 2273-2285

  Sarfarazi, Messiah ^a,c   Jafari, Seid Mahdi ^a,c   Rajabzadeh, Ghadir ^b  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

^c Pishro Food Technology Research Group   (Iran)

Author keywords

Crocin; Extraction; Picrocrocin; Safranal

Indexed keywords

ETHANOL; FOOD ADDITIVES; SURFACE ANALYSIS; SURFACE PROPERTIES;

CROCIN; ETHANOL CONCENTRATIONS; EXTRACTION EFFICIENCIES; EXTRACTION OPTIMIZATIONS; PICROCROCIN; RESPONSE SURFACE ANALYSIS; RESPONSE SURFACE METHODOLOGY; SAFRANAL;

EXTRACTION;

EID: 84940791028     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-014-9995-3     Document Type: Article

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