Nutritional and Additive Uses of Chitin and Chitosan in the Food Industry-Reference-Cited by-同舟云学术

Nutritional and Additive Uses of Chitin and Chitosan in the Food Industry

Published:2019 Issue: Volume: Page:1-43
ISSN:2210-4410
Container-title:Sustainable Agriculture Reviews 36
language:
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Author:

Harkin Carla,Mehlmer Norbert,Woortman Dirk V.,Brück Thomas B.,Brück Wolfram M.

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-16581-9_1

Reference177 articles.

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3. Altinisik A, Yurdakoc KK (2013) Chitosan/poly(vinyl alcohol) hydrogels for amoxicillin release. Polym Bulln 71:759–744. https://doi.org/10.1007/s00289-013-1090-1

4. Analysts GI (2014) Global chitin and chitosan market. http://www.reportlinker.com/p090596-summary/World-Chitin-Chitosan-Market.html

5. Ansarifar E, Shahidi F, Mohebbi M, Razavi SM, Ansarifar J (2015) A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS. LWT Food Sci Technol 62:1211–1219. https://doi.org/10.1016/j.lwt.2015.01.051

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