Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.)-Reference-Cited by-同舟云学术

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Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.)

Published:2020-02 Issue: Volume:120 Page:108913
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Dandan,Xing Bingcong,Yi Haojun,Li Yanjing,Zheng Bingsong,Wang Ying,Shao Qingsong^ORCID

Funder

Major Science and Technology Projects of Breeding New Varieties of Agriculture in Zhejiang Province

the Student Research Training Project of Zhejiang A&F University

Science and Technology Innovation Program for Students of Zhejiang

National Training Program of Innovation and Entrepreneurship for Undergraduates

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Freeze‐drying kinetics and diffusion modeling of saffron (Crocus sativus L.);Acar;Journal of Food Processing and Preservation,2015

2. Freeze drying of saffron (Crocus sativus L.);Acar;Drying Technology,2011

3. GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.);Amanpour;Food Chemistry,2015

4. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure;An;Food Chemistry,2016

5. An investigation of the effects of drying methods and conditions on drying characteristics and quality attributes of agricultural products during hot air and hot air/microwave-assisted dehydration;Askari;Drying Technology,2009

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4. Saffron of Taliouine and new extension areas in Morocco: farmers surveys and physicochemical analysis;Discover Food;2024-06-20

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