Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems
Author:
Affiliation:
1. Department of Food Engineering
2. Hacettepe University
3. Ankara
4. Turkey
Abstract
Chitosan has been popular as a natural food preservative due to its antibacterial and antifungal activities.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00755D
Reference28 articles.
1. Study on antimicrobial activity of chitosan with different molecular weights
2. Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and Irradiation
3. Antibacterial activity of chitosans and chitosan oligomers with different molecular weights
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