Preparation and characterisation of selected physicochemical and functional properties of β-chitosans from squid pen

International Journal of Food Science and Technology

Volumn 48, Issue 8, 2013, Pages 1661-1669

  Youn, Dal Kyoung ^a   No, Hong Kyoon ^a   Prinyawiwatkul, Witoon ^b  

^a Catholic University of Daegu   (South Korea)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

chitosan; 2,2 diphenyl 1 picrylhydrazyl radical scavenging activity; Antibacterial activity; Binding capacity; Deacetylation conditions; Squid pen

Indexed keywords

ANTI-BACTERIAL ACTIVITY; BINDING CAPACITIES; DEACETYLATION; RADICAL SCAVENGING ACTIVITY; SQUID PENS;

ACETYLATION; DRYING; ESCHERICHIA COLI; MOLLUSCS; MULTILAYERS; SALMONELLA; SHELLFISH; VISCOSITY;

CHITOSAN;

CEPHALOPODA; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA ENTERITIDIS;

EID: 84880327387     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12136     Document Type: Article

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