Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

LWT

Volumn 44, Issue 10, 2011, Pages 2349-2355

  Wardy, Wisdom ^a,b   Torrico, Damir Dennis ^a   Jirangrat, Wannita ^a   No, Hong Kyoon ^c   Saalia, Firibu K ^b   Prinyawiwatkul, Witoon ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b UNIVERSITY OF GHANA   (Ghana)

^c Catholic University of Daegu   (South Korea)

Author keywords

Chitosan; Egg quality; Emulsion coating; Haugh unit; Sensory discrimination; Soybean oil

Indexed keywords

CHITOSAN; COATINGS; EMULSIFICATION; EMULSIONS; FOOD STORAGE; REFRIGERATION;

EGG QUALITY; EMULSION COATING; HAUGH UNIT; INTERNAL QUALITY; PURCHASE INTENTS; REFRIGERATED STORAGES; SENSORY DISCRIMINATION; SENSORY QUALITIES;

SOYBEAN OIL;

GLYCINE MAX;

EID: 80051803001     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.07.009     Document Type: Article

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