Assessment of coating tomato fruit with shrimp shell chitosan and N,O-carboxymethyl chitosan on postharvest preservation

Journal of Food Measurement and Characterization

Volumn 7, Issue 2, 2013, Pages 66-74

  Benhabiles, M S ^a   Tazdait, D ^a   Abdi, N ^a   Lounici, H ^a   Drouiche, N ^a,c   Goosen, M F A ^d   Mameri, N ^b  

^a ECOLE NATIONALE POLYTECHNIQUE   (Algeria)

^b UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^c L'Unite de Developpement de la Technologie du Silicium   (Algeria)

^d ALFAISAL UNIVERSITY   (Saudi Arabia)

Author keywords

Chitin; Chitosan; Edible coating, storage; N,O Carboxymethyl chitosan

Indexed keywords

CHITOSAN DERIVATIVES; EDIBLE COATING; FRUIT RIPENING; LYCOPERSICON ESCULENTUM; N ,O-CARBOXYMETHYL CHITOSANS; PHYSICAL AND CHEMICAL CHARACTERISTICS; ROOM TEMPERATURE; TITRATABLE ACIDITY;

CHITIN; CHITOSAN; COATINGS; SHELLFISH;

FRUITS;

EID: 84879046876     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-013-9140-9     Document Type: Article

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