{"chrom":"\n\n<div class=\"span4\" id=\"imgs\">\n<div class=\" inner\">\n\t\t<a href=\"#\" class=\"back\">Back<\/a>\n\t\t<ul class=\"thumbnails\">\n\t\t<li class=\"row-fluid\"><div class=\"span10\"><a href=\"#\" id=\"water\" class=\"imgHome expand\" title=\"Determination of Moisture in Powder and Lyophilised Saffron (Crocus sativus L.) by Karl Fischer Method.\"><span class=\"brd\"><span class=\"nnr\"><img src=\"uploads\/5176cb3430547\/Figure 1.jpg\" \/><\/span><\/span><\/a><\/div><div class=\"span7\" style=\"text-align:center;\"><a style=\"margin-left:15px;color:#68B1DE;width:100%;font-size:12px;\" href=\"uploads\/5176cb3430547\/Figure 1.jpg\" target=\"_blank\">Download uncompressed image<\/a><\/div><\/li><li class=\"row-fluid\"><div class=\"span10\"><a href=\"#\" id=\"water\" class=\"imgHome expand\" title=\"Determination of Moisture in Powder and Lyophilised Saffron (Crocus sativus L.) by Karl Fischer Method.\"><span class=\"brd\"><span class=\"nnr\"><img src=\"uploads\/5176cb343ca0c\/Figure 2.jpg\" \/><\/span><\/span><\/a><\/div><div class=\"span7\" style=\"text-align:center;\"><a style=\"margin-left:15px;color:#68B1DE;width:100%;font-size:12px;\" href=\"uploads\/5176cb343ca0c\/Figure 2.jpg\" target=\"_blank\">Download uncompressed image<\/a><\/div><\/li>\t\t<li class=\"row-fluid\"><div class=\"span10\"><p style=\"margin:20px 13%;\">Click on image to enlarge.<\/p><\/div><\/li>\n\t\t<\/ul>\n\t\t\n\t<\/div>\n<\/div>\n<div class=\"span7\" id=\"desc\">\n\t<div class=\"inner\">\n\t<a href=\"\/index.php?r=site\/topdf&id=10\" style=\"color:#68B1DE;\" class=\"pull-right \">Export to pdf<\/a>\n\t<\/div>\n\t<div class=\" inner\" style=\"margin-top:20px\">\n\t\t\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Determination of Moisture in Powder and Lyophilised Saffron (Crocus sativus L.) by Karl Fischer Method.<\/p>\n\t\t<p> 2010<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Author(s)<\/p>\n\t\t<p style=\"margin-left:15px;\"> Daniele Naviglio, Stefano Conti, Lydia Ferrara and Antonello Santini <\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Caption<\/p>\n\t\t<p style=\"margin-left:15px;\"> UV-Vis spectra in the range 200-600 nm obtained analyzing a filtered aqueous solution of lyophilized saffron (0.02% (w\/v)) (Figure 1) and a filtered aqueous solution of conventionally dried saffron (0.04% (w\/v) (Figure 2).<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Comments<\/p>\n\t\t<p style=\"margin-left:15px;\"> These spectra gave us the possibility to demonstrate that lyophilized saffron have a greater colouring power.<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Discovery<\/p>\n\t\t<p style=\"margin-left:15px;\"> The novelty of this research were that is more convenient to lyophilze saffron in respect of conventional hot drying method.<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Bibliography<\/p>\n\t\t<p style=\"margin-left:15px;\"> Daniele Naviglio, Stefano Conti, Lydia Ferrara and Antonello Santini. Determination of Moisture in Powder and Lyophilised Saffron (Crocus sativus L.) by Karl Fischer Method. The Open Food Science Journal, 2010, 4, 1-6<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Email<\/p>\n\t\t<p style=\"margin-left:15px;\"> naviglio@unina.it<\/p>\n\t<\/div>\n<\/div>\n\n"}