Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage

Journal of the Science of Food and Agriculture

Volumn 94, Issue 1, 2014, Pages 153-162

  Yuceer, Muhammed ^a   Caner, Cengiz ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Chitosan; Coating; Egg quality; Functional properties; Lysozyme; Shell eggs

Indexed keywords

ANTIINFECTIVE AGENT; CHITOSAN; LYSOZYME; OVALBUMIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COATING; EGG; EGG QUALITY; EGG SHELL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; FUNCTIONAL PROPERTIES; METHODOLOGY; PH; SHELL EGGS; TIME;

CHITOSAN; COATING; EGG QUALITY; FUNCTIONAL PROPERTIES; LYSOZYME; SHELL EGGS;

ANIMALS; ANTI-INFECTIVE AGENTS; CHICKENS; CHITOSAN; EGG SHELL; EGGS; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; MURAMIDASE; OVALBUMIN; TIME FACTORS;

EID: 84887248557     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6322     Document Type: Article

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