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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.


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