Effect of different degree of deacetylation, molecular weight of chitosan and palm stearin and palm kernel olein concentration on chitosan as edible packaging for cherry tomato
The palm stearin and palm kernel olein (PSPKOo) blend (at 31%) was incorporated into chitosan of different degree of deacetylation (DD) (85 and 95%) and molecular weight (MW) (100,000 and 300,000 Da) to form films, and the films were evaluated in terms of particle size, diameter and stability of emu...
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| 主要な著者: | , , , , , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
John Wiley & Sons
2017
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| オンライン･アクセス: | https://eprints.ums.edu.my/id/eprint/19419/1/Effect%20of%20different%20degree%20of%20deacetylation.pdf https://eprints.ums.edu.my/id/eprint/19419/ http://doi.org/10.1111/jfpp.13090 |
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