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Plasma-activated water is a novel treatment to reduce browning during the processing of globe artichoke (Cynara cardunculus)90.79 kB
Open Access CC BY V4.0
Dataset
Plasma-activated water is a novel treatment to reduce browning during the processing of globe artichoke (Cynara cardunculus)
Mendeley Data
2024
Abstract
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.
Details
- Title
- Plasma-activated water is a novel treatment to reduce browning during the processing of globe artichoke (Cynara cardunculus)
- Authors/Creators
- Andrew Tilley
- Publisher
- Mendeley Data
- Grant note
- Future Food Systems CRC
- Identifiers
- 991005877706307891
- Murdoch Affiliation
- School of Medical, Molecular and Forensic Sciences
- Language
- English
- Resource Type
- Dataset
Metrics
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