Preparation and Characterization of Novel Chitosan Coatings to Reduce Changes in Quality Attributes and Physiochemical and Water Characteristics of Mongolian Cheese during Cold Storage.

Gao, Xin; Zheng, Yuanrong; Zhong, Yu; Zhou, Ran; Li, Bo; Ma, Ming

Gao, Xin; Zheng, Yuanrong; Zhong, Yu; Zhou, Ran; Li, Bo; Ma, Ming.

Afiliación

Gao X; College of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China.
Zheng Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Zhong Y; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China.
Zhou R; Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China.
Li B; College of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China.
Ma M; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Foods ; 12(14)2023 Jul 18.

Article en En | MEDLINE | ID: mdl-37509823

Palabras clave

Mongolian cheese; O-carboxymethyl chitosan; non-protein nitrogen; preservation; protein; water mobility

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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