About this document
Group 8 - Nanolaminate of Alginate in Prolonging Shelf Life of Cheese by Patricia Anita is a document available to read on EtoBox.
The document discusses the use of a nanolaminate coating made from alginate and nisin to extend the shelf life of cheddar cheese. It outlines the role of nanotechnology in food preservation, detailing methods for confirming the effectiveness of the coating and its performance improvements. The study shows that the nanolaminate reduces mass loss and microbial activity, enhancing the quality and safety of the cheese.
- Author
- Patricia Anita
- Language
- EN