Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality

An egg-coating material was developed to extend the shelf-life and freshness of eggs by blending cassava starch (CS) with gelling agents and waxes. The effects of the properties of this egg coating on egg quality were investigated. Hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC),...

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Autores principales:	Pornchai Rachtanapun, Nattagarn Homsaard, Araya Kodsangma, Noppol Leksawasdi, Yuthana Phimolsiripol, Suphat Phongthai, Julaluk Khemacheewakul, Phisit Seesuriyachan, Thanongsak Chaiyaso, Suwit Chotinan, Pensak Jantrawut, Warintorn Ruksiriwanich, Sutee Wangtueai, Sarana Rose Sommano, Wirongrong Tongdeesoontorn, Kittisak Jantanasakulwong
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Manihot esculenta</i> carboxymethyl cellulose paraffin Haugh unit weight loss freshness Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/1a99a328b9cd46a7b082bf73a79c0372
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Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality

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