Chitosan as a Natural Preservative in the Food Industry: Advances in Its Technofunctional Properties and Applications.

This manuscript investigates the utilization of chitosan (CS) as a preservative in the food industry, covering its sources, extraction methods, structural properties, and preparation techniques. CS, derived from shell wastes of crustaceans and various fungi, offers promising antimicrobial and antiox...

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Publicado en:	BioMed Research International Vol. 2026; pp. 1 - 25
Autores principales:	Ikbal, Asik, Chowdhury, Supratim, Bhattacharya, Ankures, Kumar, Siddhnath, Surasani, Vijay Kumar Reddy, Vinayagam, Saranya, Palanisamy, Selvamani, Gnanasekaran, Lalitha, Muthyam, Sowjanya, Dara, Pavan Kumar, Chopra, Hitesh, Malik, Tabarak, Gurumallesh Prabu, Poorani
Formato:	pictorial review tables/charts Journal Article
Publicado:	Wiley-Blackwell 7/15/2026
Acceso en línea:	Ver este registro en EBSCOhost