Quality assessment of low molecular weight chitosan coating on sliced red pitayas

Journal of Food Engineering

Volumn 79, Issue 2, 2007, Pages 736-740

  Chien, Po Jung ^a   Sheu, Fuu ^b   Lin, Hung Ren ^b  

^a YUANPEI UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Low molecular weight chitosan; Minimally proceed fruit; Quality; Red pitayas; Shelf life

Indexed keywords

CARBOXYLIC ACIDS; COATING TECHNIQUES; MICROORGANISMS; MOLECULAR WEIGHT; SOLUTIONS;

LOW MOLECULAR WEIGHT CHITOSAN; MINIMALLY PROCEED FRUITS; QUALITY; RED PITAYAS; SHELF LIFE;

FOOD PRODUCTS;

EID: 33749357665     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.02.047     Document Type: Article

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