Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing

BACKGROUND: Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time-consuming trimming operations. Fresh-cut processing would therefore add convenience to its consumption, even though the severity of post-...

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Veröffentlicht in:	Journal of the science of food and agriculture 2009-12, Vol.89 (15), p.2588-2594
Hauptverfasser:	Cabezas-Serrano, Ana B, Amodio, Maria L, Cornacchia, Rosaria, Rinaldi, Raffaella, Colelli, Giancarlo
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Antioxidants appearance (quality) Artichokes ascorbic acid Biological and medical sciences biological resistance Browning Chemical compounds cold storage Color Colour Cultivars Diet enzymatic browning Food industries Food science fresh-cut foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Genetic algorithms genotype phenol Phenols PPO activity screening Studies Trimming Vitamin C vitamin content
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