The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review
Abstract
ABSTRACT: Chitosan is a modified, natural biopolymer derived by deacetylation of chitin, a major component of the shells of crustacean. Recently, chitosan has received increased attention for its commercial applications in the biomedical, food, and chemical industries. Use of chitosan in food industry is readily seen due to its several distinctive biological activities and functional properties. The antimicrobial activity and film‐forming property of chitosan make it a potential source of food preservative or coating material of natural origin. This review focuses on the applications of chitosan for improvement of quality and shelf life of various foods from agriculture, poultry, and seafood origin.
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Citations
Cites
Chien, P.-J., Sheu, F., & Lin, H.-R. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.10.068 · Cited by 294
Cited by
Antimicrobial properties of chitosan and mode of action: a state of the art review
Kong, M., Chen, X. G., Xing, K., & Park, H. J. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.09.012 · Cited by 3,037
Wang, X., Ding, B., Sun, G., Wang, M., & Yu, J. (2013) · Progress in Materials Science · doi:10.1016/j.pmatsci.2013.05.001 · Cited by 533
Valencia-Chamorro, S. A., Palou, L., del Río, M. A., & Pérez-Gago, M. B. (2011) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.485705 · Cited by 339
Novel Natural Food Antimicrobials
Juneja, V. K., Dwivedi, H. P., & Yan, X. (2012) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-022811-101241 · Cited by 266
Biodegradable Piezoelectric Polymers: Recent Advancements in Materials and Applications
Ali, M., Bathaei, M. J., Istif, E., Karimi, S. N. H., & Beker, L. (2023) · Advanced Healthcare Materials · doi:10.1002/adhm.202300318 · Cited by 211
Metadata
- Authors
- No, H. K., Meyers, S. P., Prinyawiwatkul, W., & Xu, Z.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2007-06
- Volume
- 72
- Issue
- 5
- Pages
- R87-100
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2032316099
- Cited by
- 794
- References
- 1
- FWCI
- 15.58
- Type
- journal article
- Language
- en
- Open access
- closed
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- No, H. K., Meyers, S. P., Prinyawiwatkul, W., & Xu, Z. (2007). Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2007.00383.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
