Development and evaluation of an edible antimicrobial film based on yam starch and chitosan
- 1 December 2005
- journal article
- research article
- Published by Wiley in Packaging Technology and Science
- Vol. 19 (1) , 55-59
- https://doi.org/10.1002/pts.713
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Antimicrobial and Barrier Properties of LDPE Films Containing Imazalil and EDTAJournal of Plastic Film & Sheeting, 2003
- Effects of Pre‐ and Postharvest Chitosan Treatments to Control Storage Grey Mold of Table GrapesJournal of Food Science, 2002
- Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transitionCarbohydrate Polymers, 2002
- Review of antimicrobial food packagingInnovative Food Science & Emerging Technologies, 2002
- Edible Antimicrobial Films Based on Chitosan MatrixJournal of Food Science, 2002
- Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein‐based Edible Films Containing p‐Aminobenzoic or Sorbic AcidsJournal of Food Science, 2001
- Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosanInternational Journal of Food Microbiology, 2000
- Food applications of chitin and chitosansPublished by Elsevier ,1999
- Application of Edible Coatings on Meats, Poultry and Seafoods: A ReviewLwt - Food Science and Technology, 1997
- Effect of chitosan in meat preservationMeat Science, 1994