Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices

Two globe artichoke genotypes, “Spinoso sardo” and “Opera F1”, have been processed as ready-to-cook (RTC) slices and refrigerated at 4 °C for 12 days (i) to evaluate the suitability to be processed as RTC slices; (ii) to evaluate the effect of a Foeniculum vulgare essential oil (EO) emitter, within...

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Publicado en:Foods
Main Authors: Rizzo, Valeria, Lombardo, Sara, Pandino, Gaetano, Barbagallo, Riccardo N., Mazzaglia, Agata, Restuccia, Cristina, Mauromicale, Giovanni, Muratore, Giuseppe
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2021
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Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC8001857/
https://ncbi.nlm.nih.gov/pubmed/33801354
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030517
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