Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life-Reference-Cited by-同舟云学术

Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life

Published:2020-07-07 Issue:8 Volume:56 Page:3655-3661
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Homsaard Nattagarn¹,Kodsangma Araya¹,Jantrawut Pensak²,Rachtanapun Pornchai¹³,Leksawasdi Noppol¹³,Phimolsiripol Yuthana¹³^ORCID,Seesuriyachan Phisit¹³,Chaiyaso Thanongsak¹³,Sommano Sarana Rose³⁴^ORCID,Rohindra David⁵,Jantanasakulwong Kittisak¹³⁶^ORCID

Affiliation:

1. School of Agro‐Industry Faculty of Agro‐Industry Chiang Mai University Mae‐Hea, Mueang Chiang Mai 50100 Thailand

2. Department of Pharmaceutical Sciences Faculty of Pharmacy Chiang Mai University Chiang Mai 50200 Thailand

3. Cluster of Agro Bio‐Circular‐Green Industry Chiang Mai University Chiang Mai 50200 Thailand

4. Plant Bioactive Compound Laboratory (BAC) Department of Plant and Soil Sciences Faculty of Agriculture Chiang Mai University Chiang Mai 50200 Thailand

5. School of Biological and Chemical Sciences Faculty of Science, Technology and Environment The University of the South Pacific Laucala Bay Road Suva Fiji

6. Center of Excellence in Materials Science and Technology Faculty of Science Chiang Mai University Chiang Mai Thailand

Funder

Chiang Mai University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14675

Reference25 articles.

1. Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils

2. Development and Use of Color Standards for Egg Yolks