Author pages are created from data sourced from our academic publisher partnerships and public sources.
Antibacterial activity of chitosans and chitosan oligomers with different molecular weights.
- H. No, N. Park, S. Lee, S. Meyers
- Biology, Medicine
- International journal of food microbiology
- 25 March 2002
Antibacterial activities of six chitosans and six chitosan oligomers with different molecular weights (Mws) were examined against four gram-negative (Escherichia coli, Pseudomonas fluorescens,… Expand
Preparation and Characterization of Chitin and Chitosan—A Review
Various procedures for preparation of the biopolymers chitin and chitosan have been developed over the years. Preparation methodology and analysis of physicochemical properties of these biopolymers… Expand
Applications of chitosan for improvement of quality and shelf life of foods: a review.
Chitosan is a modified, natural biopolymer derived by deacetylation of chitin, a major component of the shells of crustacean. Recently, chitosan has received increased attention for its commercial… Expand
Isolation and characterization of chitin from crawfish shell waste
Comparaison des rendements et de la composition en chitine, proteines, calcium et pigments (astaxanthine) des carapaces de crustaces et des farines derivees. Les methodes de dosage sont decrites pour… Expand
Chitosan Coating Improves Shelf Life of Eggs
: Internal and sensory quality of eggs coated with chitosan was evaluated during a 5-wk storage at 25 °C. Three chitosans with high (HMw, 1100 KDa), medium (MMw, 746 KDa), and low (LMw, 470 KDa)… Expand
Crawfish chitosan as a coagulant in recovery of organic compounds from seafood processing streams
Utilisation du chitosane pour la recuperation des composes organiques notamment des acides amines libres dans les sous-produits de transformation des crustaces
Antibacterial Activities of Chitosans and Chitosan Oligomers with Different Molecular Weights on Spoilage Bacteria Isolated from Tofu
Seven bacteria were isolated from spoiled tofu and identified as Bacillus sp. (S08), B. megaterium (S10), B. cereus (S17, S27, S28, S32), and Enterobacter sakazakii (S35). In a paper disc test with 6… Expand
Comparison of physicochemical, binding, and antibacterial properties of chitosans prepared without and with deproteinization process.
- H. No, S. Lee, N. Park, S. Meyers
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 20 November 2003
Physicochemical, binding, and antibacterial properties of chitosans prepared without and with deproteinization (DP) process (5, 10, 15, and 30 min at 15 psi/121 degrees C) were compared. Chitosan… Expand
Characterization of astaxanthin pigments from heat-processed crawfish waste.