Chitosan Applications for the Food Industry

Chapter 8 Chitosan Applications for the Food Industry Tomy J. Gutiérrez, Tomy J. Gutiérrez my.gutierrez@fi.mdp.edu.ar tomy_gutierrez@yahoo.es Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Council of Scientific and Technical Research (CONICET), Buenos Aires, ArgentinaSearch for more papers by this author Tomy J. Gutiérrez, Tomy J. Gutiérrez my.gutierrez@fi.mdp.edu.ar tomy_gutierrez@yahoo.es Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Council of Scientific and Technical Research (CONICET), Buenos Aires, ArgentinaSearch for more papers by this author Book Editor(s):Shakeel Ahmed, Shakeel AhmedSearch for more papers by this authorSaiqa Ikram, Saiqa IkramSearch for more papers by this author First published: 18 August 2017 https://doi.org/10.1002/9781119364849.ch8Citations: 49 AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onFacebookTwitterLinked InRedditWechat Abstract This chapter contains sections titled: Introduction Biological Activities of Chitosan and Its Derivatives Chitosan and Its Derivatives for Food Applications Nutritional Aspects of Chitin and Chitosan Preparation of Chitin and Chitosan Oligomers and Their Applications in the Food Industry as Health Supplements Future Trends: Chitosan-Based Nanotechnology for Food Applications Conclusion Acknowledgements Citing Literature Chitosan: Derivatives, Composites and Applications RelatedInformation