Polysaccharide-Based Edible Coatings Containing Cellulase for Improved Preservation of Meat Quality during Storage

Microbial changes in vacuum-packed chilled pork during storage

(2015) Fan Zhao et al.   MEAT SCIENCE

The use of lysozyme to prepare biologically active chitooligomers

(2015) Anna Zimoch-Korzycka et al.   Polimeros-Ciencia e Tecnologia

Modification Effect of Cellulase on the Physicochemical Characteristic of Polysaccharides Edible Films

(2015) Anna Zimoch-Korzycka et al.   International Journal of Polymer Science

Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork

(2014) Patomporn Chantarasataporn et al.   FOOD CHEMISTRY

The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat

(2014) Anna Zimoch-Korzycka et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage

(2013) Sweetie R. Kanatt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

(2012) Xiang Dong Sun et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Complex coacervation of soybean protein isolate and chitosan

(2012) Guo-Qing Huang et al.   FOOD CHEMISTRY

Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste

(2012) M.S. Benhabiles et al.   FOOD HYDROCOLLOIDS

Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems

(2008) João C. Fernandes et al.   FOOD MICROBIOLOGY