Chitosan-containing bread made using marine shellfishery byproducts: Functional, bioactive, and quality assessment of the end product

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 37, 2013, Pages 8790-8796

  Lafarga, Tomas ^a   Gallagher, Eimear ^a   Walsh, Des ^a   Valverde, Juan ^a   Hayes, Maria ^a  

^a TEAGASC   (Ireland)

Author keywords

antimicrobial; Bacillus cereus; bread; chitosan; crumb texture; hardness; loaf volume

Indexed keywords

ANTI-MICROBIAL EFFECTS; ANTIMICROBIAL; BREAD; LOAF VOLUME; PRAWN SHELLS; QUALITY ASSESSMENT; SHELL MATERIALS; STRUCTURAL SUPPORT;

ANTIMICROBIAL AGENTS; BACILLUS CEREUS; BYPRODUCTS; CHITOSAN; HARDNESS; MICROORGANISMS; MOLDS; ROPE; TEXTURES;

SPOILAGE;

ANTIFUNGAL AGENT; ANTIINFECTIVE AGENT; CHITOSAN;

ANIMAL; ANIMAL SHELL; ARTICLE; BACILLUS CEREUS; BREAD; CHEMISTRY; CRUSTACEA; DRUG EFFECT; FLOUR; FUNGUS; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; WASTE;

ANIMAL SHELLS; ANIMALS; ANTI-BACTERIAL AGENTS; ANTIFUNGAL AGENTS; BACILLUS CEREUS; BREAD; CHITOSAN; CRUSTACEA; FLOUR; FUNGI; WASTE PRODUCTS;

EID: 84884471390     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402248a     Document Type: Article

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