Effect of Cysteine with Essential Oils on Quality Attributes and Functional Properties of ‘Blanca de Tudela’ Fresh-Cut Artichoke

Effect of Cysteine with Essential Oils on Quality Attributes and Functional Properties of ‘Blanca de Tudela’ Fresh-Cut Artichoke

The commercialisation of fresh-cut artichokes with optimal quality and appearance and a maximum shelf-life is a great challenge for the artichoke market. The use of different anti-browning agents has been previously studied; however, their effect is still limited. Therefore, the objective of this st...

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Bibliographic Details
Main Authors: María J. Giménez, Marina Giménez-Berenguer, Fabián Guillén, Vicente Serna-Escolano, María Gutiérrez-Pozo, Pedro J. Zapata
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
artichoke
browning
sensory analysis
total phenolics
total antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/12/24/4414

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