Development of Eco-friendly Probiotic Edible Coatings Based on Chitosan, Alginate and Carboxymethyl Cellulose for Improving the Shelf Life of UF Soft Cheese
Hoda S. El‐Sayed, Samah M. El‐Sayed, Ahmed Mabrouk, Galal A. M. Nawwar, Ahmed M. Youssef
Topics & Concepts
Food scienceProbioticFood spoilageAntimicrobialCarboxymethyl celluloseShelf lifeMicrocrystalline celluloseLactobacillus caseiPreservativeLactobacillus acidophilusMaterials scienceCelluloseChemistryBiologyBacteriaSodiumOrganic chemistryFermentationMetallurgyGeneticsProbiotics and Fermented FoodsNanocomposite Films for Food PackagingMicroencapsulation and Drying Processes