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

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

ABSTRACT: 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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Pornchai Rachtanapun, Nattagarn Homsaard, Araya Kodsangma, Suphat Phongthai, Noppol Leksawasdi, Yuthana Phimolsiripol, Phisit Seesuriyachan, Thanongsak Chaiyaso, Suwit Chotinan, Pensak Jantrawut, Warintorn Ruksiriwanich, Sutee Wangtueai, Sarana Rose Sommano, Wirongrong Tongdeesoontorn, Korawan Sringarm, Kittisak Jantanasakulwong
Formato: article
Lenguaje:EN
Publicado: Elsevier 2022
Materias:
carboxymethyl cellulose
Manihot esculenta
egg quality
nutrition
microbial
Animal culture
SF1-1100
Acceso en línea:https://doaj.org/article/365f3adf46c54b46ab67b6dcb0c57557
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Internet

https://doaj.org/article/365f3adf46c54b46ab67b6dcb0c57557

Ejemplares similares