Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues and the industrial applications that are affected by these aspects. The book addresses the in vitro and in vivo antioxidant activities of bioactive compounds found in saffron and investigates recovery methods for the extraction of these target ingredients, as well as their encapsulation. Each of these methods aims to prevent the degradation of saffron’s bioactive compounds by environmental factors and to improve their bioavailability in different applications.
The book is an excellent reference for food scientists, technologists, chemists, new product developers, researchers, academics, professionals working in the food industry, and pharmacologists, pharmacists and clinicians interested in nutrition and metabolism.
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