Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax

A blend of cassava starch (CS), carboxymethyl cellulose (CMC), and paraffin was prepared as a coating material to maintain the quality of eggs during 4 wk of storage at different temperatures. The efficacy of the CS/CMC/paraffin (6/1/0.5% w/v) coating was investigated in terms of the Haugh unit (HU)...

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Detalles Bibliográficos
Autores principales: Rachtanapun, Pornchai, Homsaard, Nattagarn, Kodsangma, Araya, Phongthai, Suphat, Leksawasdi, Noppol, Phimolsiripol, Yuthana, Seesuriyachan, Phisit, Chaiyaso, Thanongsak, Chotinan, Suwit, Jantrawut, Pensak, Ruksiriwanich, Warintorn, Wangtueai, Sutee, Sommano, Sarana Rose, Tongdeesoontorn, Wirongrong, Sringarm, Korawan, Jantanasakulwong, Kittisak
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
MICROBIOLOGY AND FOOD SAFETY
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8591495/
https://www.ncbi.nlm.nih.gov/pubmed/34788715
http://dx.doi.org/10.1016/j.psj.2021.101509

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8591495/
https://www.ncbi.nlm.nih.gov/pubmed/34788715
http://dx.doi.org/10.1016/j.psj.2021.101509

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