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

Active Packaging-Releasing System with <i>Foeniculum vulgare</i> 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 <i>Foeniculum vulgare</i> essential oil (E...

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Bibliographic Details
Main Authors: Valeria Rizzo, Sara Lombardo, Gaetano Pandino, Riccardo N. Barbagallo, Agata Mazzaglia, Cristina Restuccia, Giovanni Mauromicale, Giuseppe Muratore
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
essential oil emitter
globe artichoke genotype
quality parameters
microbial growth
antioxidants’ retention
Online Access:https://www.mdpi.com/2304-8158/10/3/517

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https://www.mdpi.com/2304-8158/10/3/517

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