Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life

LWT

Volumn 44, Issue 10, 2011, Pages 2324-2327

  Di Pierro, Prospero ^a   Sorrentino, Angela ^a   Mariniello, Loredana ^a   Giosafatto, Concetta Valeria L ^a,b   Porta, Raffaele ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Chitosan; Edible film coating; Ricotta cheese; Shelf life; Whey protein

Indexed keywords

ACIDITY; CARBON DIOXIDE; CHITOSAN; COATINGS; FOOD STORAGE; LACTIC ACID; PROTEINS;

CARBON DIOXIDE PERMEABILITY; EDIBLE FILMS; LACTIC ACID BACTERIA; MODIFIED ATMOSPHERE; SHELF LIFE; SHELF LIFE EXTENSIONS; WATER VAPOR PERMEABILITY; WHEY PROTEINS;

DAIRIES;

BACTERIA (MICROORGANISMS);

EID: 80051796201     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.031     Document Type: Article

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