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. https://doi.org/10.1016/j.foodchem.2018.01.174
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/115883
Title: | Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta | |||
Author: | Armellini, Rita Peinado Pardo, Irene Pittia, Paola Scampicchio, M. | |||
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[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) ...[+]
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Copyrigths: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |||
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Publisher version: | https://doi.org/10.1016/j.foodchem.2018.01.174 | |||
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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 ...[+]
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