Biopolymers for Food Design by Alexandru Mihai Grumezescu Alina Maria Holban & Alina Maria Holban

Biopolymers for Food Design by Alexandru Mihai Grumezescu Alina Maria Holban & Alina Maria Holban

Author:Alexandru Mihai Grumezescu,Alina Maria Holban & Alina Maria Holban
Language: eng
Format: epub
ISBN: 9780128115015
Publisher: Elsevier Ltd.


Shrimps: 5°C, 17 days Chitosan Protein-lipid concentrate pH Slower increase in both CO and ACO Arancibia et al. (2015)

TVB-N C > CO > ACO (prevented black spot development, probably due to the antioxidant activity)

TVC C = CO (no reduction) > ACO (1.5 log; 5–7 days prolonged lag phase)

H2S C > CO (5 days) > ACO (4 log;7 days)

LAB Slightly favored by CO > ACO (up to 5 days)

Pseudomonades C = CO (no reduction) > ACO (up to 5 days)

Mesophilic Count C = CO (no reduction) > ACO (3 log)

Luminescent Colonies C = CO (no reduction) > ACO (2 log)



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