PRODUCTION OF CHITOSAN FROM SHRIMP SHELLS BY MICROWAVE TECHNIQUE AND ITS USE IN MINCED BEEF PRESERVATION

PRODUCTION OF CHITOSAN FROM SHRIMP SHELLS BY MICROWAVE TECHNIQUE AND ITS USE IN MINCED BEEF PRESERVATION

This work was undertaken to figure out the optimum conditions for transformation of chitin to chitosan via microwave and to determine chitosan physical properties, antioxidant and antimicrobial activities to evaluate the possibility of using such by-products in preparing some functional foods. The...

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Bibliographic Details
Main Authors: Neama Omara, Essam Elsebaie, H Kassab, A Salama
Format: Article
Language:English
Published: University of Ljubljana Press (Založba Univerze v Ljubljani) 2019-03-01
Series:Slovenian Veterinary Research
Online Access:https://www.slovetres.si/index.php/SVR/article/view/818

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