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Synergic effect of water-soluble components on the coloring strength of saffron spice

✍ Scribed by Jéssica Serrano-Díaz; Ana M. Sánchez; Luana Maggi; Manuel Carmona; Gonzalo L. Alonso

Book ID
113710391
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
439 KB
Volume
24
Category
Article
ISSN
0889-1575

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The losses of soluble components during water-soaking of ~-irradiated soybeans (0-20 kGy) were investigated. Water-soluble components such as total solids, nitrogen, sugars, and minerals were appreciably eluted in the highly-irradiated samples at above 10 kGy. However, the soaking-time reduction did