Different techniques for extraction and micro/nanoencapsulation of saffron bioactive ingredients

Trends in Food Science and Technology

Volumn 89, Issue , 2019, Pages 26-44

  Garavand, Farhad ^a,b   Rahaee, Somaye ^c   Vahedikia, Nooshin ^d   Jafari, Seid Mahdi ^e  

^a UNIVERSITY OF TEHRAN   (Iran)

^b Research and Development Center   (Iran)

^c AMOL UNIVERSITY OF SPECIAL MODERN TECHNOLOGIES   (Iran)

^d IRANIAN RESEARCH ORGANIZATION FOR SCIENCE AND TECHNOLOGY IROST   (Iran)

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

Author keywords

Bioactive compounds; Encapsulation; Extraction; Protection; Saffron; Separation

Indexed keywords

DRYING; EFFLUENT TREATMENT; ELECTRIC FIELDS; EMULSIFICATION; ENCAPSULATION; ESSENTIAL OILS; EXTRACTION; SEPARATION; SOLVENT EXTRACTION; SPRAY DRYING; SUPERCRITICAL FLUIDS;

BIOACTIVE COMPOUNDS; COSMETIC FORMULATIONS; ECONOMIC REQUIREMENTS; EXTRACTION AND PURIFICATIONS; PROTECTION; PULSED ELECTRIC FIELD; SAFFRON; SOLID LIPID NANOPARTICLE (SLN);

FOOD ADDITIVES;

EID: 85065820394     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.05.005     Document Type: Review

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