Chitooligosaccharides from shrimp shell chitosan prepared using H 2 O 2 or ascorbic acid/H 2 O 2 redox pair hydrolysis: characteristics, antioxidant and antimicrobial activities-Reference-Cited by-同舟云学术

Chitooligosaccharides from shrimp shell chitosan prepared using H ₂ O ₂ or ascorbic acid/H ₂ O ₂ redox pair hydrolysis: characteristics, antioxidant and antimicrobial activities

Published:2022-03-21 Issue:5 Volume:58 Page:2645-2660
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Mittal Ajay¹,Singh Avtar¹,Hong Hui²,Benjakul Soottawat¹^ORCID

Affiliation:

1. International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90110 Thailand

2. Beijing Laboratory for Food Quality and Safety College of Food Science and Nutritional Engineering China Agricultural University Beijing 100083 China

Funder

National Science and Technology Development Agency

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15696

Reference43 articles.

1. Antioxidant activities of lead (Leucaena leucocephala) seed as affected by extraction solvent, prior dechlorophyllisation and drying methods

2. Kinetics and Products of the Degradation of Chitosan by Hydrogen Peroxide

3. Block copolymers of the type poly(caprolactone)-b-poly(ethylene oxide) for the preparation and stabilization of nanoemulsions

4. Optimization of extraction of antioxidative phenolic compounds from cashew (Anacardium occidentale L.) leaves using response surface methodology

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