PhD student
Andrew Tilley PhD student
P3-006
Active
Bioactive components for value-add to Australian artichokes

This project is applying chemical fingerprinting technology based on a combination of Nuclear Magnetic Resonance (NMR) spectroscopy and Rapid Evaporative Ionisation Mass Spectrometry (REIMS) together with chemometric data analysis to better understand the natural chemical compounds in various Australian artichokes.

Chemical fingerprinting, sensory evaluation underway for WA globe artichokes

The first sensory evaluation and fingerprinting work is underway in the CRC’s ‘Bioactive components for value-add to Australian artichokes’ project following the winter-spring harvest of Mt Lindesay’s organic globe artichoke varieties.

Validating the nutritional properties of globe artichokes

Western Australian globe artichoke producer Mt Lindesay has teamed with researchers at Murdoch University in a project to validate key properties of their artichokes.