Functional Properties of Chitin and Chitosan

Journal of Food Science

Volumn 47, Issue 2, 1982, Pages 593-595

  KNORR, DIETRICH ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986492888     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1982.tb10131.x     Document Type: Article

References (25)

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5. Chitosan: a polymer from seafood waste, for use in treatment of food processing wastes and activated sludges
6. Influence of tomato seed addition on the quality of wheat flour bread
7. A comparison of the emulsification capabilities of some protein concentrates
8. Bulk and solution properties of chitosan
9. Absorption at organic surfaces. Some observations on the constitution of chitin and on its absorption of inorganic and organic acids from aqueous solutions. J. Sot
10. Emulsifying properties of undenatured potato protein concentrate
11. The relative effect of an inert substance and protein concentrates upon loaf volume of breads
12. Water absorption and loaf volume of protein‐fortified breads. J. Food Sci., R
13. Certain functional properties of sunflower meal products
14. In viva digestibility evaluation of chitinous materials
15. Fiber in breadmaking: Effects on functional properties
16. The distribution and quantitative importance of chitin in fungi
17. Pyrolysis of chitin, a potentml tobacco extender
18. The utilization of krill for food
19. The centrifugation method for determining flour absorption in hard red spring wheats
20. A novel use of chitosan as a hypocholesterolemic agent in rats
21. Comminuted meat emulsions — the capacity of meats for emulsifying fats