physicochemical and functional properties of crawfish chitosan as ...
physicochemical and functional properties of crawfish chitosan as ...
physicochemical and functional properties of crawfish chitosan as ...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Knorr, D. Use <strong>of</strong> chitinous polymers in food- A challenge for food research <strong>and</strong><br />
development. Food Technol. 1984. 38(1): 85-97.<br />
Knorr, D. Recovery <strong>and</strong> Utilization <strong>of</strong> Chitin <strong>and</strong> Chitosan in Food Processing W<strong>as</strong>te<br />
Management. Food Technology. 1991. p.114-122.<br />
Koide S.S. Chitin-Chitosan: <strong>properties</strong>, Benefits <strong>and</strong> Risks. Nutrition Research. 1998. 18(6):<br />
1091-1101.<br />
Kratz, G., Arn<strong>and</strong>er, C., Swedenborg, J., Back, M., Falk, C., Gouda, I., Larm, O. Heparin-<br />
Chitosan complexes stimulate wound healing in human skin. Sc<strong>and</strong>. J. Pl<strong>as</strong>t. H<strong>and</strong><br />
Surg. 1997. 31. p.119-123.<br />
Kubota N., Tatsumoto N., Sano T., Toya K. A simple preparation <strong>of</strong> half N-acetylated<br />
<strong>chitosan</strong> highly soluble in water <strong>and</strong> aqueous organic solvents. Carbohydr. Research.<br />
2000. 324. p.268-274.<br />
Kurita K. Polymer Degradation <strong>and</strong> Stability, 1998. 59. p.117-120.<br />
Ladewig, K.F., Schaer, S.L. Crawfish a Healthy Choice! September 1993. Southern<br />
Regional Aquaculture Center Publication No.243.<br />
Lee, K.S., No, H.K., Meyers, S.P. Effect <strong>of</strong> Chitosan <strong>as</strong> a Coagulant on Shelf-life <strong>of</strong><br />
T<strong>of</strong>u Prepared in Commercial scale. Food Science <strong>and</strong> Biotechnology. 2001. 10(5).<br />
p.529-533.<br />
Li, Q., Dunn, E.T., Gr<strong>and</strong>maison, E.W. <strong>and</strong> Goosen, M.F.A. Applications <strong>and</strong> <strong>properties</strong> <strong>of</strong><br />
<strong>chitosan</strong>. J. Bioactive <strong>and</strong> Compatible Polym. 1992. 7: 370-397.<br />
Lusena, C.V. <strong>and</strong> Rose, R.C. Preparation <strong>and</strong> vicosity <strong>of</strong> <strong>chitosan</strong>s. J. Fish. Res. Bd. Can.<br />
1953. 10(8): 521-522.<br />
Maghami, G.G., Roberts, G.A.F. Mackromol. Chem. 1988. 189. p.195-200.<br />
Marshall, G.A., Moody. M.W., Hackney, C.R. Differences in Color, Texture, <strong>and</strong> Flavor <strong>of</strong><br />
Processed Meat from Red Swamp Crawfish (Procambarus clarkia) <strong>and</strong> White River<br />
Crawfish (P. acutus acutus). Journal <strong>of</strong> Food Science. 1988. 53(1). p.280-281.<br />
Meyers, S.P. <strong>and</strong> No, H.K. 1995. Utilization <strong>of</strong> <strong>crawfish</strong> pigment <strong>and</strong> other fishery processing<br />
by-products. Ch. 20. In "Nutrition <strong>and</strong> Utilization Technology in Aquaculture," Lim,<br />
C.E <strong>and</strong> Sessa, D.J. (Eds.), p. 269-277. AOCS Press, Champaign, IL.<br />
Meyers, S.P., Bligh, D. Characterization <strong>of</strong> <strong>as</strong>taxanthin pigments from heat-processed<br />
<strong>crawfish</strong> w<strong>as</strong>te. Journal <strong>of</strong> agriculture <strong>and</strong> Food Chemistry. 1981. 29(3). p.505-<br />
508.<br />
Meyers, S.P., Chen, H. M., No, H. K., Lee, K.S. An integrated Approach to Recovery <strong>and</strong><br />
70
Change language