Saffron
Author:   Charis M. Galanakis (Galanakis Laboratories, Chania, Greece)
Publisher:   Elsevier Science Publishing Co Inc
ISBN:  

9780128212196


Pages:   332
Publication Date:   06 November 2020
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

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Saffron


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Author:   Charis M. Galanakis (Galanakis Laboratories, Chania, Greece)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.660kg
ISBN:  

9780128212196


ISBN 10:   0128212195
Pages:   332
Publication Date:   06 November 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. Biochemistry and metabolism 2. Antioxidant activities of bioactive compounds and various extracts obtained from saffron 3. Extraction of bioactive compounds from saffron species 4. Emerging technologies for the recovery of bioactive compounds from saffron species 5. Encapsulation of Saffron Bioactive Compounds 6. Saffron as Natural Food Colorant and Applications 7. Use of saffron as a functional food and saffron nutraceuticals 8. Patent survey on saffron and its multiple applications: an update

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Author Information

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

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