Plasma-activated water is a novel treatment to reduce browning during the processing of globe artichoke (Cynara cardunculus)

Published: 2 December 2024| Version 1 | DOI: 10.17632/685m6npz9n.1
Contributor:
Andrew Tilley

Description

Evaluation of the efficacy of plasma activated water (PAW) as an anti-browning treatment during the processing of globe artichokes. Data includes chemical parameters of PAW during storage, CIEL*a*b* colour parameters measured after anti-browning treatment, phenolic concentrations measured after treatment. Details of methodology and analysis can be found in the associated manuscript of the same name.

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Steps to reproduce

Details can be found in the associated manuscript of the same title.

Institutions

Murdoch University

Categories

Color, Atmospheric Plasma, Food Appearance, Phenolic Acids, Postharvest Processing

Funding

Future Food Systems CRC

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