Development of active chitosan films incorporating potassium sorbate or vanillin to extend the shelf life of butter cake

• Main Authors: Sangsuwan,J., Rattanapanone,N., Pongsirikul,I.
• 格式: Article
• 出版: Wiley-Blackwell 2015
• 主題: Industrial and Manufacturing Engineering; Food Science
• 在線閱讀: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84921611553&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39227
• 機構: Chiang Mai University

© 2014 Institute of Food Science and Technology. Active film from chitosan was developed by adding potassium sorbate or vanillin as antimicrobial agents. The addition of potassium sorbate in the film's formula resulted in less transparency, lower strength, water permeability, while increased fl...