ShareMicrobiological evaluation of an edible antimicrobial coating on minimally-processed carrots.
Author(s) : DURANGO A. M., SOARES N. F. F., ANDRADE N. J.
Type of article: Article
Summary
A coating composed of 4% yam starch, 2% glycerol, and chitosan (0.5 or 1.5%) was evaluated and found to be useful in the control of microbiological growth in minimally-processed carrots.
Details
- Original title: Microbiological evaluation of an edible antimicrobial coating on minimally-processed carrots.
- Record ID : 2006-0840
- Languages: English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 5
- Publication date: 2005/05
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Staphylococcus; Coating (food); Carrot; Microbiology; Ready to use; Vegetable; Expérimentation; Escherichia; Cold storage
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- Formats : PDF
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- Date : 1997/02
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- Source: Food Aust. - vol. 49 - n. 2
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