The Improvement of Crocin Stability in Rock Candy (Nabat) By Microencapsulation
In the present study, the microencapsulation technique was utilized to improve the stability of crocin in Nabat (rock candy), which is a popular confection in Iran. For this purpose, crocin was extracted from saffron, and its microcapsules were prepared through the spray drying process. Gelatin solu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mashhad University of Medical Sciences
2020-12-01
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| Series: | Journal of Fasting and Health |
| Subjects: | |
| Online Access: | https://jnfh.mums.ac.ir/article_17038_8b63d7abd13daa7bdc09f0850c56d1fe.pdf |