IEG Vu is part of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC’s registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

This copy is for your personal, non-commercial use. Please do not redistribute without permission.

Printed By

UsernamePublicRestriction
UsernamePublicRestriction

Safer artichoke paper

This article was originally published in Foodnews

A DOCTORAL thesis presented at the Catholic San Antonio University in Murcia by María Sánchez Guijarro has outlined how artichoke processors can better safeguard microbiological stability, physiochemical properties and the taste and smell of the vegetable. After following the method outlined, prepared artichokes no longer take on a brownish-grey colour, while also "eliminating the need for tedious peeling before cooking, which would be welcomed by the catering trade or for at-home consumption". Production of prepared artichokes took place at a pilot plant at the Technological Canned Sector, in accordance with procedures described by the Spanish Prepared Fruit and Vegetables Association.

Advertisement

Topics

What to read next

Advertisement
UsernamePublicRestriction

Register

CO017029

Ask The Analyst

Please fill in the form below to send over your enquiry or check the Ask The Analyst Page to find out more about the service

Your question has been successfully sent to the email address below and we will get back as soon as possible. my@email.address.

All fields are required.

Please make sure all fields are completed.

Please make sure you have filled out all fields

Please make sure you have filled out all fields

Please enter a valid e-mail address

Please enter a valid Phone Number

Ask your question to our analysts

Cancel