Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

‘Violetto di Ramacca’ is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and...

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Autori principali:	Michele Canale, Rosalia Sanfilippo, Maria Concetta Strano, Margherita Amenta, Maria Allegra, Ilaria Proetto, Martina Papa, Rosa Palmeri, Aldo Todaro, Alfio Spina
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-09-01
Serie:	Foods
Soggetti:	artichoke flour <i>Cynara scolymus</i> durum wheat functional bread polyphenols staling process
Accesso online:	https://www.mdpi.com/2304-8158/12/18/3419
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