Shelf-life study of ready-to-cook slices of globe artichoke 'Spinoso sardo': effects of anti-browning solutions and edible coating enriched with Foeniculum vulgare essential oil.
Valeria RizzoSara LombardoGaetano PandinoRiccardo N BarbagalloAgata MazzagliaCristina RestucciaGiovanni MauromicaleGiuseppe MuratorePublished in: Journal of the science of food and agriculture (2019)
The marked efficacy of the LBG edible coating with added F. vulgare EO in maintaining microbiological, physical, chemical, and sensory qualities makes it a promising processing tool for the preservation of ready-to-cook Spinoso sardo globe artichoke slices during storage for 11 days at 4 °C. © 2019 Society of Chemical Industry.