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Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

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Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta

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Armellini, R.; Peinado Pardo, I.; Pittia, P.; Scampicchio, M.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2018). Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chemistry. 254:55-63. doi:10.1016/j.foodchem.2018.01.174

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/115883

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Title: Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Saffron, used in cookery as a flavouring and colouring agent, is well-known for its antioxidant and beneficial health properties. In the present work, the effect of saffron addition (0-control, 0.1, 0.2 and 0.4%, w/w) ...[+]
Subjects: Saffron , Crocins , Pasta formulation , Antioxidants , Sensory evaluation
Copyrigths: Embargado
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2018.01.174
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodchem.2018.01.174
Thanks:
Authors are thankful to the Province of Bolzano for financial support (Landesregierung mittels Beschluss Nr. 1472, 07.10.2013) and also the Research Institute for Food Research and Development at the Universitat Politecnica ...[+]
Type: Artículo

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