Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato

Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato

The palm stearin and palm kernel olein (PSPKOo) blend (at 31%) was incorporated into chitosan of different degree of deacetylation (DD) (85 and 95%) and molecular weight (MW) (100,000 and 300,000 Da) to form films, and the films were evaluated in terms of particle size, diameter and stability of emu...

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Bibliographic Details
Published in:Journal of Food Processing and Preservation
Main Author: Ruzaina I.; Zhong F.; Abd. Rashid N.; Jia W.; Li Y.; Zahrah Mohamed Som H.; Chong Seng C.; Md. Sikin A.; Ab. Wahab N.; Zahid Abidin M.
Format: Article
Language:English
Published: Blackwell Publishing Ltd 2017
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-84992554975&doi=10.1111%2fjfpp.13090&partnerID=40&md5=fc332404a461d6e66aef1fe9c39dbb96

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https://www.scopus.com/inward/record.uri?eid=2-s2.0-84992554975&doi=10.1111%2fjfpp.13090&partnerID=40&md5=fc332404a461d6e66aef1fe9c39dbb96

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