Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Duan, J ^a   Park, S I ^a   Daeschel, M A ^a   Zhao, Y ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Chitosan; Coating; Film; Lysozyme; Microbial safety; Mozzarella cheese

Indexed keywords

ANTIINFECTIVE AGENT; CHITOSAN; LYSOZYME;

ANALYSIS OF VARIANCE; ARTICLE; ARTIFICIAL MEMBRANE; BACTERIAL COUNT; BACTERIUM; CHEESE; DRUG EFFECT; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FUNGUS; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; METHODOLOGY; MICROBIOLOGY; PH; PSEUDOMONAS FLUORESCENS; YEAST;

ANALYSIS OF VARIANCE; ANTI-INFECTIVE AGENTS; BACTERIA; CHEESE; CHITOSAN; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FUNGI; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MEMBRANES, ARTIFICIAL; MURAMIDASE; PSEUDOMONAS FLUORESCENS; YEASTS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; FUNGI; LISTERIA MONOCYTOGENES; PSEUDOMONAS FLUORESCENS;

EID: 36348939290     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00556.x     Document Type: Article

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