Mold-free shelf-life extension of fresh rice noodles by synergistic effects of chitosan and common food preservatives
Juthamas Tantala, Suwimon Meethongchai, Wilawan Suethong, Savitree Ratanasumawong, Chitsiri Rachtanapun
Topics & Concepts
Potassium sorbateShelf lifePreservativeFood scienceFood spoilageChemistryAntimicrobialPenicillium citrinumChitosanFood preservationAspergillus flavusFood additiveBiologySugarBacteriaBiochemistryOrganic chemistryGeneticsNanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityMicroencapsulation and Drying Processes