Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices

Authors: Selim K.; Tsimidou M.; Biliaderis C.G.

Source: Food Chemistry, Volume 71, Number 2, November 2000 , pp. 199-206(8)

Publisher: Elsevier

Keywords: Saffron; Crocins; Degradation; Encapsulation; Glass transition temperature

Language: English

Document Type: Research article

DOI: http://dx.doi.org/10.1016/S0308-8146(00)00156-4

Affiliations: 1: cDepartment of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54006, , Thessaloniki, Greece

Publication date: 2000-11-01

• In this: publication
• By this: publisher
• In this Subject: Nutrition & Food
• By this author: Selim K. ;  Tsimidou M. ;  Biliaderis C.G.

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