An iodine supplementation of tomato fruits coated with an edible film of the iodide-doped chitosan

Food Chemistry

Volumn 200, Issue , 2016, Pages 223-229

  Limchoowong, Nunticha ^a   Sricharoen, Phitchan ^a   Techawongstien, Suchila ^b   Chanthai, Saksit ^a  

^a Khon Kaen University   (Thailand)

^b KHON KAEN UNIVERSITY   (Thailand)

Author keywords

Chitosan; Dipping method; Iodide; Iodine supplement; Thin film; Tomato

Indexed keywords

CHITIN; CHITOSAN; FRUITS; IODINE;

ANTI-OXIDANT ACTIVITIES; DIPPING METHOD; FRESH SURFACES; IODIDE; THYROID CANCERS; TOMATO; TOMATO FRUITS; WATER IMMERSION;

THIN FILMS;

CHITOSAN; IODIDE; IODINE;

ANTIOXIDANT ACTIVITY; ARTICLE; DIET SUPPLEMENTATION; FILM; FILM COATING; FOOD COATING; FOOD STORAGE; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; IODINE DEFICIENCY; SCANNING ELECTRON MICROSCOPY; SHELF LIFE; TOMATO; WATER IMMERSION; CHEMISTRY; DIETARY SUPPLEMENT; FRUIT; UTILIZATION;

CHITOSAN; DIETARY SUPPLEMENTS; FRUIT; IODIDES; IODINE; LYCOPERSICON ESCULENTUM;

EID: 84954229256     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.042     Document Type: Article

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