Effect van verschillende folies op kwaliteit artisjokken

Researchers at the University of Catania in Italy studied the effects of three different packaging materials (macroperforated, microperforated and non-perforated films) in combination with an antibrowning solution on the quality of minimally processed globe artichoke heads during refrigerated storage.
They found that the heads treated with the antibrowning solution and packaged in the microperforated and non-perforated films maintained better qualitative attributes than those not treated with the antibrowning solution and packaged in the macroperforated film. An article about the research is published in Innovative Food Science & Emerging Technologies.
Klik hier voor een samenvatting van het artikel.
Klik hier voor meer informatie over de NVC Cursus Food Packaging.

Heeft u vragen over dit onderwerp, neem dan contact met ons op via e-mail of bel: +31-(0)182-512411. Dit bericht is ook opgenomen in ons maandelijkse overzicht, de NVC Members-only Update.