Effects of drying methods and conditions on antimicrobial activity of edible chitosan films enriched with galangal extract

Food Research International

Volumn 43, Issue 1, 2010, Pages 125-132

  Mayachiew, Pornpimon ^a   Devahastin, Sakamon ^a   Mackey, Bernard M ^b   Niranjan, Keshavan ^b  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Active packaging; Fourier transform infrared spectroscopy; Functional group interaction; Hot air drying; Low pressure superheated steam drying; Natural antimicrobial agent; Staphylococcus aureus; Transmission electron microscopy; Vacuum drying

Indexed keywords

ACTIVE PACKAGING; ANTI-MICROBIAL AGENT; HOT AIR DRYING; LOW-PRESSURE SUPERHEATED STEAM DRYING; STAPHYLOCOCCUS AUREUS; VACUUM DRYING;

CELL MEMBRANES; CHITIN; CHITOSAN; CURING; CYTOLOGY; DEWATERING; ELECTRONS; FLUORINE CONTAINING POLYMERS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FOURIER TRANSFORMS; FUNCTIONAL GROUPS; STEAM; TRANSMISSION ELECTRON MICROSCOPY; VACUUM;

INFRARED DRYING;

BACTERIA (MICROORGANISMS); KAEMPFERIA GALANGA; STAPHYLOCOCCUS AUREUS;

EID: 72449144780     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.006     Document Type: Article

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