Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp ( Crocus sativus L.)-Reference-Cited by-同舟云学术

Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp ( Crocus sativus L.)

Published:2021-01-12 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Aboutorab Mahnoush¹,Ahari Hamed¹^ORCID,Allahyaribeik Sara²,Yousefi Shima¹,Motalebi Abbasali³

Affiliation:

1. Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran

2. Department of Marine Sciences Faculty of Natural Resources and Environment, Science and Research Branch Islamic Azad University Tehran Iran

3. Agricultural Research, Education and Extension Organization (AREEO) Iranian Fisheries Science Research Institute Tehran Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15224

Reference53 articles.

1. Emulsification by ultrasound: drop size distribution and stability

2. Nanometric‐scaled emulsions (nanoemulsions);Aboofazeli R.;Iranian Journal of Pharmaceutical Research: IJPR,2010

3. Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage Stability

4. Saffron Crocus (Crocus sativus) Oils

5. Therapeutic properties of saffron and its chemical constituents;Akowuah G. A.;Journal of Natural Products,2014

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