Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality-Reference-Cited by-同舟云学术

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Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality

Published:2019-10 Issue: Volume:31 Page:100426
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Bonilla Franklin,Chouljenko Alexander,Lin Andy,Young Britt M.,Goribidanur Tanishq Sai,Blake James C.,Bechtel Peter J.,Sathivel Subramaniam

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference65 articles.

1. Organic acid dipping of catfish fillets: Effect on color, microbial load, and Listeria monocytogenes;Bal’a;Journal of Food Protection,1998

2. Effect of shrimp chitosan as affected by chitosan processed on postharvest quality of strawberry;Benhabiles;Journal of Food Measurement and Characterization,2013

3. Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste;Benhabiles;Food Hydrocolloids,2012

4. Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice;Benjakul;Food Chemistry,2003

5. Flow behaviour, linear viscoelasticity and surface properties of chitosan aqueous solutions;Calero;Food Hydrocolloids,2010

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