Enhancement of the Apulian cardoncello mushroom through the transfer of technologies and processes of the entire production chain
Project objectivesEnhancement of the Apulian cardoncello mushroom through the transfer of technologies and processes to the entire production chain. Specific objectives: 1. Defining the shelf life of the mushroom through innovative monitoring processes 2. Identify the most suitable preservation techniques to preserve the nutritional value and organoleptic characteristics of the mushroom 3. Define the antioxidant power of the mushroom |
Start and end date |
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January 1, 2012 - June 2014 |
Project Manager |
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Raffaele Antonelli Incalzi - Full Professor |
Coordinating institution of the project |
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Università Campus Bio-Medico di Roma |
Other Institutions involved |
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Funding source(s). |
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Funded in response to the PSR competitive tender Measure 124 - Cooperation for the development of new products, processes and technologies in the agricultural and food and forestry sectors, Puglia Region. |