Comparison of physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells-Reference-Cited by-同舟云学术

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Comparison of physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells

Published:2012-09-11 Issue:1 Volume:48 Page:136-142
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Byun Sung Mi¹,No Hong Kyoon¹,Hong Joo-Heon¹,Lee Sang Il²,Prinyawiwatkul Witoon³

Affiliation:

1. Department of Food Science and Technology; Catholic University of Daegu; Hayang; 712-702; South Korea

2. Department of Food, Nutrition & Culinary Arts; Keimyung College; Daegu; 704-703; South Korea

3. Department of Food Science; Louisiana State University Agricultural Center; Baton Rouge; LA; 70803; USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03169.x/fullpdf

Reference42 articles.

1. BIOMEDICAL APPLICATIONS OF CHITIN AND CHITOSAN

2. The estimation of chitin nitrogen in crawfish waste and derived products;Black;Analyst,1950

3. Antioxidant determination by the use of a stable free radical;Blois;Nature,1958

4. Influence of manufacturing variables on the characteristics and effectiveness of chitosan products. 1. Chemical composition, viscosity, and molecular-weight distribution of chitosan products;Bough;Biotechnology and Bioengineering,1978

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