Armellini, Rita; Peinado Pardo, Irene; Pittia, Paola; Scampicchio, M.; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(Elsevier, 2018)
[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) ...
Armellini, R.; Peinado, I.; Asensio-Grau, Andrea; Pittia, P.; Scampicchio, M.; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María(Elsevier, 2019-06-15)
[EN] This work aims to study the effect of the addition of saffron extract on fresh pasta in-vitro digestibility. Fresh pasta was formulated with different concentrations of saffron extracts (0.2 and 0.4 %w/w), cooked at ...