Comparison of physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells

International Journal of Food Science and Technology

Volumn 48, Issue 1, 2013, Pages 136-142

  Byun, Sung Mi ^a   No, Hong Kyoon ^a   Hong, Joo Heon ^a   Lee, Sang Il ^b   Prinyawiwatkul, Witoon ^c  

^a Catholic University of Daegu   (South Korea)

^b Keimyung College University   (South Korea)

^c LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Antibacterial activity; Binding capacity; Chitosan; Crab shell; DPPH radical scavenging activity

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTIBACTERIAL PROPERTIES; ASH CONTENTS; BINDING CAPACITIES; BULK DENSITY; CRAB SHELLS; DEGREE OF DEACETYLATION; FUNCTIONAL CHARACTERISTICS; LISTERIA MONOCYTOGENES; NITROGEN CONTENT; RADICAL SCAVENGING ACTIVITY; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS; WATER BINDING;

ACETYLATION; BIOMATERIALS; ESCHERICHIA COLI; MULTILAYERS; SALMONELLA; SHELLFISH; SHELLS (STRUCTURES);

CHITOSAN;

ANIMALIA; BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

EID: 84871309856     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03169.x     Document Type: Article

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