Physical Characterisation of an Alginate/Lysozyme Nano-Laminate Coating and Its Evaluation on ‘Coalho’ Cheese Shelf Life

Food and Bioprocess Technology- United States

doi 10.1007/s11947-013-1097-5

Full Text

Abstract

Available in

Date

Authors

Publisher

Springer Science and Business Media LLC

Related search

Evaluation of Shelf Life of Processed Cheese by Implementing Neural Computing Models

International Journal of Interactive Multimedia and Artificial Intelligence
2012English

Effect of Nisin on Shelf Life of Low Salt Tallaga Cheese

Journal of Veterinary Medical Research
2005English

Using Wheat Flour and Alginate in Mozzarella Cheese Making on Physical and Sensory Quality

Research Journal of Life Science
2014English

Extended Shelf Life of Tallaga Cheese by Natural Preservatives

Journal of Productivity and Development
2020English

Evaluation of Using Edible Coating and Ripening on Dangke, a Traditional Cheese of Indonesia

Food Research
Food Science
2017English

Characterisation and Corrosion Resistance of TiCrN Composite Coating on Steel by Physical Vapour Deposition Method

Journal of Bio- and Tribo-Corrosion
Mechanics of MaterialsMaterials ScienceMaterials ChemistryMechanical Engineering
2016English

Preparation and Characterisation of Phenytoin-Loaded Alginate and Alginate-Chitosan Microparticles

Drug Delivery
MedicinePharmaceutical Science
2007English

Stability of Spirulina Platensis Ice Cream and Shelf Life Prediction Using Accelerated Shelf Life Test Method Based on Physical and Antioxidant Analysis

E3S Web of Conferences
EarthEnergyPlanetary SciencesEnvironmental Science
2020English

Extending the Shelf Life of Grape by Combining the Ca-Alginate Film and Essential Oil

Vietnam Journal of Science and Technology
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy