Challenges and opportunities related to the use of chitosan as a food preservative-Reference-Cited by-同舟云学术

Challenges and opportunities related to the use of chitosan as a food preservative

Published:2018-11-20 Issue:5 Volume:126 Page:1318-1331
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Hu Ziyi¹,Gänzle Michael G.¹²^ORCID

Affiliation:

1. Department of Agricultural, Food and Nutritional Science University of Alberta Edmonton AB Canada

2. College of Bioengineering and Food Science Hubei University of Technology Wuhan Hubei China

Funder

Canada Research Chairs Program

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.14131

Reference105 articles.

1. Production of Chitooligosaccharides and Their Potential Applications in Medicine

2. Extraction and characterization of chitin and chitosan from local sources

3. Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage

4. A review on mechanisms and commercial aspects of food preservation and processing

5. Effect of chitosan on gelling properties, lipid oxidation, and microbial load of surimi gel made from African catfish (Clarias gariepinus);Amiza M.;Int Food Res J,2013

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