Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt-Reference-Cited by-同舟云学术

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

Published:2018-11-13 Issue:2 Volume:72 Page:208-217
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Gaglio Raimondo¹,Gentile Carla²,Bonanno Adriana¹,Vintaloro Lucia³,Perrone Anna²,Mazza Francesca¹,Barbaccia Pietro¹,Settanni Luca¹^ORCID,Di Grigoli Antonino¹

Affiliation:

1. Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) Università degli Studi di Palermo Viale delle Scienze 4 Palermo 90128 Italy

2. Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF) Università degli Studi di Palermo Viale delle Scienze Palermo 90128 Italy

3. Sezione Operativa Periferica di Assistenza Tecnica no. 65 – Corleone Ente Sviluppo Agricolo Via Libertà 203 Palermo 90143 Italy

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12569

Reference47 articles.

1. Biological effects of saffron;Abdullaev F I;BioFactors,1993

2. Cancer Chemopreventive and Tumoricidal Properties of Saffron (Crocus sativus L.)

3. Determination of Safranal from Saffron (Crocus sativus L.) by Thermal Desorption−Gas Chromatography

4. Quantification of Crocetin Esters in Saffron (Crocus sativusL.) Using Raman Spectroscopy and Chemometrics

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