Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs

Journal of Food Engineering

Volumn 98, Issue 2, 2010, Pages 207-213

  Suppakul, Panuwat ^a   Jutakorn, Kowit ^a   Bangchokedee, Yannawit ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Biopolymer; Edible coating; Fresh eggs; Hydroxypropyl methylcellulose; Methylcellulose; Response surface methodology; Shelf life

Indexed keywords

EDIBLE COATING; HYDROXYPROPYL METHYLCELLULOSE; METHYLCELLULOSE; RESPONSE SURFACE METHODOLOGY; SHELF LIFE;

BIOMOLECULES; CELLULOSE; FATTY ACIDS; FOOD ADDITIVES; POLYETHYLENE GLYCOLS; POLYETHYLENE OXIDES; SURFACE ANALYSIS; SURFACE PROPERTIES;

COATINGS;

COATINGS; EGGS; FATTY ACIDS; FOOD ADDITIVES; HYDROXYPROPYL METHYL CELLULOSE; METHYL CELLULOSE; POLYMERS; SURFACE PROPERTIES;

EID: 75949105126     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.027     Document Type: Article

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