Shelf-life of fresh noodles as affected by chitosan and its Maillard reaction products

LWT

Volumn 40, Issue 7, 2007, Pages 1287-1291

  Huang, Jin ru ^a   Huang, Chung yi ^a   Huang, Yao wen ^b   Chen, Rong hui ^c  

^a NATIONAL ILAN UNIVERSITY   (Taiwan)

^b UNIVERSITY OF GEORGIA   (United States)

^c NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Bacteriostatic; Chitosan; Fresh noodle; Maillard reaction product (MRP); Preservative; Shelf life; Xylose

Indexed keywords

BACTERIA; CHITIN; FOOD PRESERVATIVES; PH EFFECTS; XYLOSE;

CHITOSAN; MAILLARD REACTION PRODUCT (MRP); SHELF LIFE;

SYNTHETIC FOODS;

BACILLUS SUBTILIS; NEGIBACTERIA; POSIBACTERIA;

EID: 34247272396     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.08.004     Document Type: Article

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