Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes.
Sign Up to like & getrecommendations! Published in 2018 at "Food microbiology"
DOI: 10.1016/j.fm.2018.02.008
Abstract: Microbiological, chemical and physical parameters of minimally processed red chicory (Cichorium intybus L.) subjected to two different transformation processes were investigated. A classic ready-to-eat (RTE) process (P1) and a production without cutting (P2) were monitored… read more here.
Keywords: chicory; evaluation fresh; shelf life; red chicory ... See more keywords
Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro.
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DOI: 10.1111/1750-3841.14506
Abstract: Red chicory leaves are appreciated sensorially and their constituents contain bioactive properties. The objectives of this study were as follows: to use an experimental design to extract anthocyanins from red chicory in aqueous solution at… read more here.
Keywords: cichorium intybus; antioxidant activity; activity; extract ... See more keywords