The effect of chitosan-furcellaran biopolymeric films and coatings incorporated with LL-37 and RW4 bioactive peptides on the microbiological and sensory quality of cheese-Reference-Cited by-同舟云学术

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The effect of chitosan-furcellaran biopolymeric films and coatings incorporated with LL-37 and RW4 bioactive peptides on the microbiological and sensory quality of cheese

Published:2024-10 Issue: Volume:157 Page:106000
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Pluta-Kubica Agnieszka^ORCID,Jamróz Ewelina,Guzik Paulina,Janik Magdalena,Milosavljevic Vedran,Cholewa-Wójcik Agnieszka,Kulawik Piotr

Funder

Narodowe Centrum Badań i Rozwoju

Ministerstwo Nauki i Szkolnictwa Wyzszego

Publisher

Elsevier BV

Reference50 articles.

1. Use of chitosan to prolong mozzarella cheese shelf life;Altieri;Journal of Dairy Science,2005

2. Rozdział 10. Metody sensorycznej analizy opisowej;Baryłko-Pikielna,2014

3. Edible coatings on Gouda cheese as a barrier against external contamination during ripening;Berti;Food Bioscience,2019

4. Standard for Gouda 266-1966,2013

5. Standard for Mozzarella 262-2006,2019

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