Applications and characterization of anti-browning enzymatically modified potato starch (EPS) film associated with chitosan (CTS)/L-Cys/citric acid (CA) on fresh-cut potato slices
Hongmei Zhu, Lan Gao, Jingyi Liang, Erihemu Erihemu, G Li, Xiaoqing Song, Wenliang Qi
Topics & Concepts
BrowningChitosanCitric acidCrystallinityBiopolymerUltimate tensile strengthFood scienceChemistryPotato starchStarchOxygen permeabilityElongationNuclear chemistryMaterials scienceOrganic chemistryComposite materialOxygenPolymerNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementFood composition and properties