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Effects of chitosan concentrations in the chitosan-alginate composite on the quality of mulberry caviar during storage

2021

Utsaphong Uprarawanna(Suan Dusit University. Lampang Center, Lampang (Thailand). School of Culinary Arts. Division of Culinary Technology) | Ratchadaporn Jaimun(Rajamangala University of Technology Lanna, Chiang Mai (Thailand). Faculty of Art and Architecture. Division of Printing and Packaging Technology) | Nattapong Kanha(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Division of Food Science and Technology)

AGROVOC Keywords
alginate alginates antioxidants caviar substitutes chitosan concentration food processing fruit juices ingredients keeping quality mulberries organoleptic properties quality sensory properties storage storage life texture
Bibliographic information
ISSN 2630-0311
Pagination
34-46
Other Subjects
Spherification; Mulberry juice caviar
Language
English
Note
Summary (En)
Type
Summary; Non-Conventional
Corporate Author
Suan Dusit University, Bangkok (Thailand). Research and Development Institute
2025-04-25
AGRIS AP
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