Revaluation of waste from fishing industry through generation of chitosan coatings to improve quality and extend shelf-life of minimally processed lettuce
Gabriela Fasciglione, María Gabriela Goñi, Alejandra Yommi, Jonás José Perez Bravo, R. Ortueta, A. Scampini, Michel Buffa, Adriana Balbina Andreu, Cecilia M. Creus
Topics & Concepts
ChitosanMesophileShelf lifeFood scienceChemistryChitinBacterial growthCoatingPulp and paper industryBiologyOrganic chemistryBacteriaGeneticsEngineeringNanocomposite Films for Food PackagingNanoparticles: synthesis and applicationsPostharvest Quality and Shelf Life Management