Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets

Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets

Food products like fish, fruits, and tofu are highly perishable, with quality degradation being a significant concern during storage. Chitosan, derived from shrimp waste, has potential as an edible coating to enhance shelf life. The degree of deacetylation (DD) is a key factor in chitosan's eff...

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Bibliographic Details
Main Authors: Ramadhan Wahyu, Tiftazani M. Haekal, Heri Suseno Sugeng, Septiyani Irawan Azizah, Astriyani Aisyah, Mahardika Vania, Sintia Armi Fuji, Silaban Rosella, Dewi Ghaisani Aatikah, Firdaus Zahrotul, Nasution Muheri Indra Aja, Butler Kyle, Suleiman Omar Abdulla
Format: Article
Language:English
Published: EDP Sciences 2024-01-01
Series:BIO Web of Conferences
Online Access:https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01030.pdf
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https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01030.pdf

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