Hirano S., Nagao N.: Agricultural and Biological Chemistry 1989, 53, 3065. http://dx.doi.org/10.1080/00021369.1989.10869777
[2] Kendra D.F., Hadwiser L.A.: Experimental Mycology 1984, 8, 276. http://dx.doi.org/10.1016/0147-5975(84)90013-6
[3] Uchida B.Y., Izume M., Ohtakara A.: “Preparation of chitosan oligomers with purified chitosanase and its application”, Elsevier, London 1989, pp. 373.
[4] Ueno K., Yamaguchi T., Sakairi N. et al.: “Advances in chitin science”, Jacques Andre, Lyon 1997, p. 156.
[5] Kittur F.S., Kumar K.R., Tharanathan R.N.: Zeitschrift für Lebensmittel-Untersuchung und -Forschung A 1998, 206, 44. http://dx.doi.org/doi:10.1007/s002170050211
[6] Shahidi F., Arachchi J.K.V., Jeon Y.: Trends in Food Science and Technology 1999, 10, 37. http://dx.doi.org/10.1016/S0924-2244(99)00017-5
[7] Anonymous, US Food and Drug Administration. Center for Food Safety and Applied Nutrition, Office of Premarket Approval, GRAS Notices (2001). http://vm.cfsan.fda.gov
[8] Kong M., Chen X.G., Xing K., Park H.J.: International Journal of Food Microbiology 2010, 144, 51. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.09.012
[9] Lim S.H., Hudson S.M.: Carbohydrate Research 2004, 339, 313. http://dx.doi.org/10.1016/j.carres.2003.10.024
[10] Papineau A.M., Hoover D.G., Knorr D., Farkas D.F.: Food Biotechnology 1991, 5, 45. http://dx.doi.org/10.1080/08905439109549790
[11] Sudarshan N.R., Hoover D.G., Knorr D.: Food Biotechnology 1992, 6, 257. http://dx.doi.org/10.1080/08905439209549838
[12] Foster L.J.R., Butt J.: Biotechnology Letters 2011, 33, 417. http://dx.doi.org/10.1007/s10529-010-0435-1
[13] Gómez-Estaca J., López de Lacey A., López-Caballero M.E. et al.: Food Microbiology 2010, 27, 889. http://dx.doi.org/10.1016/j.fm.2010.05.012
[14] Pereda M., Ponce A.G., Marcovich N.E. et al.: Food Hydrocolloids 2011, 25, 1372. http://dx.doi.org/10.1016/j.foodhyd.2011.01.001
[15] Pranoto Y., Rakshit S.K., Salokhe V.M.: LWT—Food Science and Technology 2005, 38, 859. http://dx.doi.org/10.1016/j.lwt.2004.09.014
[16] Zivanovic S., Chi S., Draughon A.E.: Journal of Food Science 2005, 70, M45. http://dx.doi.org/10.1111/j.1365-2621.2005.tb09045.x
[17] Ko S., Janes M.E., Hettiarachchy N.S., Johnson M.G.: Journal of Food Science 2001, 66, 1006. http://dx.doi.org/10.1111/j.1365-2621.2001.tb08226.x
[18] Coma V., Martial-Gros A., Garreau S. et al.: Journal of Food Science 2002, 67, 1162. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09470.x
[19] Coma V., Deschamps A., Martial-Gros A.: Journal of Food Science 2003, 68, 2788. http://dx.doi.org/10.1111/j.1365-2621.2003.tb05806.x
[20] Portes E., Gardrat C., Castellan A.A., ComaV.: Carbohydrate Polymers 2009, 76, 578. http://dx.doi.org/10.1016/j.carbpol.2008.11.031
[21] Kim K.W., Min B.J., Kim Y.T. et al.: LWT—Food Science and Technology 2011, 44, 565. http://dx.doi.org/10.1016/j.lwt.2010.08.00
[22] Fernandez-Saiz P., Lagaron J.M., Ocio M.J.: Food Hydrocolloids 2009, 23, 913. http://dx.doi.org/10.1016/j.foodhyd.2008.06.001
[23] Rao M.S., Kanatt S.R., Chawla S.P., Sharma A.: Carbohydrate Polymers 2010, 82, 1243. http://dx.doi.org/10.1016/j.carbpol.2010.06.058
[24] López-Caballero M.E., Gómez-Guillén M.C., Pérez-Mateos M., Montero P.: Food Hydrocolloids 2005, 19, 303. http://dx.doi.org/10.1016/j.foodhyd.2004.06.006
[25] Motoki M., Aso H., Seguro K., Nio K.: Agricultural and Biological Chemistry 1987, 51, 993.
[26] Mahmoud R., Savello P.A.: Journal of Dairy Science 1993, 76, 29. http://dx.doi.org/10.3168/jds.S0022-0302(92)77834-5
[27] Yildirim M., Hettiarachchy N.S.: Journal of Food Science 1998, 62, 270. http://dx.doi.org/10.1111/j.1365-2621.1998.tb15719.x
[28] De Carvalho R.A., Grosso C.R.F.: Food Hydrocolloids 2004, 18, 717. http://dx.doi.org/10.1016/j.foodhyd.2003.10.005
[29] Kołodziejska I., Piotrowska B., Bulge M., Tylingo R.: Carbohydrate Polymers 2006, 65, 404. http://dx.doi.org/10.1016/j.carbpol.2006.01.025
[30] Folk J.E.: Annual Review of Biochemistry 1980, 49, 517. http://dx.doi.org/10.1146/annurev.bi.49.070180.002505
[31] Kołodziejska I., Wojtasz-Paj¹k A., Ogonowska G., Sikorski Z.E.: Bulletin of the Sea Fisheries Institute 2000, 2, 15.
[32] Roberts G.A.F.: “Chitin Chemistry”, 3rd edition, The Macmillan Press., London 1992.
[33] Terbojevich M., Cosani A.: “Chitin Handbook” (Ed. Muzzarelli R. A. A., Peter M. G.), Atec Edizioni, Grottammare 1997, p. 87.
[34] Kołodziejska I., Kaczorowski K., Piotrowska B., Sadowska M.: Food Chemistry 2004, 86, 203. http://dx.doi.org/10.1016/j.foodchem.2003.08.036
[35] Chen Y.M., Chung Y.C.,Wang L.W. et al.: Journal of Environmental Science and Health, Part A 2002, A37, 1379. http://dx.doi.org/10.1007/s10856-007-3072-z
[36] Zheng L.Y., Zhu J.F.: Carbohydrate Polymers 2003, 54, 527. http://dx.doi.org/10.1016/j.carbpol.2003.07.009
[37] Mellegård H., Strand S.P., Christensen B.E. et al.: International Journal of Food Microbiology 2011, 148, 48. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.04.023
[38] Malinowska-Pańczyk E., Kołodziejska I., Murawska D., Wołosewicz G.: Food Technology and Biotechnology 2009, 47, 202.
[39] Tsai G.J., Su W.H.: Journal of Food Protection 1999, 62, 239.
[40] Chung Y.C., Chen C.Y.: Bioresource Technology 2008, 99, 2806. http://dx.doi.org/10.1016/j.biortech.2007.06.044
[41] Abdollahi M., Rezaei M., Farzi G.: Journal of Food Engineering 2012, 111, 343. http://dx.doi.org/10.1111/j.1365-2621.2011.02917.x
[42] Piotrowska B., Kołodziejska I., Januszewska-Jóźwiak K., Wojtasz-Pająk A.: “Effect of transglutaminase on the solubility of chitosan-gelatin films” in “Advances in chitin science”, Institute of Plant Protection, Poznań 2005, p. 71.
[43] Vartiainen J., Ratto M., Tapper U. et al.: Polymer Bulletin 2005, 54, 343. http://dx.doi.org/10.1007/s00289-005-0382-5
[44] Kong M., Chen X.G., Liu C.S. et al.: Colloids and Surfaces B 2008, 65, 197. http://dx.doi.org/10.1016/j.colsurfb.2008.04.003
[45] Staroszczyk H., Sztuka K., Wolska J. et al.: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2014, 117, 707. http://dx.doi.org/10.1016/j.saa.2013.09.044.
Remove [1] Hirano S., Nagao N.: Agricultural and Biological Chemistry 1989, 53, 3065. http://dx.doi.org/10.1080/00021369.1989.10869777
[2] Kendra D.F., Hadwiser L.A.: Experimental Mycology 1984, 8, 276. http://dx.doi.org/10.1016/0147-5975(84)90013-6
[3] Uchida B.Y., Izume M., Ohtakara A.: “Preparation of chitosan oligomers with purified chitosanase and its application”, Elsevier, London 1989, pp. 373.
[4] Ueno K., Yamaguchi T., Sakairi N. et al.: “Advances in chitin science”, Jacques Andre, Lyon 1997, p. 156.
[5] Kittur F.S., Kumar K.R., Tharanathan R.N.: Zeitschrift für Lebensmittel-Untersuchung und -Forschung A 1998, 206, 44. http://dx.doi.org/doi:10.1007/s002170050211
[6] Shahidi F., Arachchi J.K.V., Jeon Y.: Trends in Food Science and Technology 1999, 10, 37. http://dx.doi.org/10.1016/S0924-2244(99)00017-5
[7] Anonymous, US Food and Drug Administration. Center for Food Safety and Applied Nutrition, Office of Premarket Approval, GRAS Notices (2001). http://vm.cfsan.fda.gov
[8] Kong M., Chen X.G., Xing K., Park H.J.: International Journal of Food Microbiology 2010, 144, 51. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.09.012
[9] Lim S.H., Hudson S.M.: Carbohydrate Research 2004, 339, 313. http://dx.doi.org/10.1016/j.carres.2003.10.024
[10] Papineau A.M., Hoover D.G., Knorr D., Farkas D.F.: Food Biotechnology 1991, 5, 45. http://dx.doi.org/10.1080/08905439109549790
[11] Sudarshan N.R., Hoover D.G., Knorr D.: Food Biotechnology 1992, 6, 257. http://dx.doi.org/10.1080/08905439209549838
[12] Foster L.J.R., Butt J.: Biotechnology Letters 2011, 33, 417. http://dx.doi.org/10.1007/s10529-010-0435-1
[13] Gómez-Estaca J., López de Lacey A., López-Caballero M.E. et al.: Food Microbiology 2010, 27, 889. http://dx.doi.org/10.1016/j.fm.2010.05.012
[14] Pereda M., Ponce A.G., Marcovich N.E. et al.: Food Hydrocolloids 2011, 25, 1372. http://dx.doi.org/10.1016/j.foodhyd.2011.01.001
[15] Pranoto Y., Rakshit S.K., Salokhe V.M.: LWT—Food Science and Technology 2005, 38, 859. http://dx.doi.org/10.1016/j.lwt.2004.09.014
[16] Zivanovic S., Chi S., Draughon A.E.: Journal of Food Science 2005, 70, M45. http://dx.doi.org/10.1111/j.1365-2621.2005.tb09045.x
[17] Ko S., Janes M.E., Hettiarachchy N.S., Johnson M.G.: Journal of Food Science 2001, 66, 1006. http://dx.doi.org/10.1111/j.1365-2621.2001.tb08226.x
[18] Coma V., Martial-Gros A., Garreau S. et al.: Journal of Food Science 2002, 67, 1162. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09470.x
[19] Coma V., Deschamps A., Martial-Gros A.: Journal of Food Science 2003, 68, 2788. http://dx.doi.org/10.1111/j.1365-2621.2003.tb05806.x
[20] Portes E., Gardrat C., Castellan A.A., ComaV.: Carbohydrate Polymers 2009, 76, 578. http://dx.doi.org/10.1016/j.carbpol.2008.11.031
[21] Kim K.W., Min B.J., Kim Y.T. et al.: LWT—Food Science and Technology 2011, 44, 565. http://dx.doi.org/10.1016/j.lwt.2010.08.00
[22] Fernandez-Saiz P., Lagaron J.M., Ocio M.J.: Food Hydrocolloids 2009, 23, 913. http://dx.doi.org/10.1016/j.foodhyd.2008.06.001
[23] Rao M.S., Kanatt S.R., Chawla S.P., Sharma A.: Carbohydrate Polymers 2010, 82, 1243. http://dx.doi.org/10.1016/j.carbpol.2010.06.058
[24] López-Caballero M.E., Gómez-Guillén M.C., Pérez-Mateos M., Montero P.: Food Hydrocolloids 2005, 19, 303. http://dx.doi.org/10.1016/j.foodhyd.2004.06.006
[25] Motoki M., Aso H., Seguro K., Nio K.: Agricultural and Biological Chemistry 1987, 51, 993.
[26] Mahmoud R., Savello P.A.: Journal of Dairy Science 1993, 76, 29. http://dx.doi.org/10.3168/jds.S0022-0302(92)77834-5
[27] Yildirim M., Hettiarachchy N.S.: Journal of Food Science 1998, 62, 270. http://dx.doi.org/10.1111/j.1365-2621.1998.tb15719.x
[28] De Carvalho R.A., Grosso C.R.F.: Food Hydrocolloids 2004, 18, 717. http://dx.doi.org/10.1016/j.foodhyd.2003.10.005
[29] Kołodziejska I., Piotrowska B., Bulge M., Tylingo R.: Carbohydrate Polymers 2006, 65, 404. http://dx.doi.org/10.1016/j.carbpol.2006.01.025
[30] Folk J.E.: Annual Review of Biochemistry 1980, 49, 517. http://dx.doi.org/10.1146/annurev.bi.49.070180.002505
[31] Kołodziejska I., Wojtasz-Paj¹k A., Ogonowska G., Sikorski Z.E.: Bulletin of the Sea Fisheries Institute 2000, 2, 15.
[32] Roberts G.A.F.: “Chitin Chemistry”, 3rd edition, The Macmillan Press., London 1992.
[33] Terbojevich M., Cosani A.: “Chitin Handbook” (Ed. Muzzarelli R. A. A., Peter M. G.), Atec Edizioni, Grottammare 1997, p. 87.
[34] Kołodziejska I., Kaczorowski K., Piotrowska B., Sadowska M.: Food Chemistry 2004, 86, 203. http://dx.doi.org/10.1016/j.foodchem.2003.08.036
[35] Chen Y.M., Chung Y.C.,Wang L.W. et al.: Journal of Environmental Science and Health, Part A 2002, A37, 1379. http://dx.doi.org/10.1007/s10856-007-3072-z
[36] Zheng L.Y., Zhu J.F.: Carbohydrate Polymers 2003, 54, 527. http://dx.doi.org/10.1016/j.carbpol.2003.07.009
[37] Mellegård H., Strand S.P., Christensen B.E. et al.: International Journal of Food Microbiology 2011, 148, 48. http://dx.doi.org/10.1016/j.ijfoodmicro.2011.04.023
[38] Malinowska-Pańczyk E., Kołodziejska I., Murawska D., Wołosewicz G.: Food Technology and Biotechnology 2009, 47, 202.
[39] Tsai G.J., Su W.H.: Journal of Food Protection 1999, 62, 239.
[40] Chung Y.C., Chen C.Y.: Bioresource Technology 2008, 99, 2806. http://dx.doi.org/10.1016/j.biortech.2007.06.044
[41] Abdollahi M., Rezaei M., Farzi G.: Journal of Food Engineering 2012, 111, 343. http://dx.doi.org/10.1111/j.1365-2621.2011.02917.x
[42] Piotrowska B., Kołodziejska I., Januszewska-Jóźwiak K., Wojtasz-Pająk A.: “Effect of transglutaminase on the solubility of chitosan-gelatin films” in “Advances in chitin science”, Institute of Plant Protection, Poznań 2005, p. 71.
[43] Vartiainen J., Ratto M., Tapper U. et al.: Polymer Bulletin 2005, 54, 343. http://dx.doi.org/10.1007/s00289-005-0382-5
[44] Kong M., Chen X.G., Liu C.S. et al.: Colloids and Surfaces B 2008, 65, 197. http://dx.doi.org/10.1016/j.colsurfb.2008.04.003
[45] Staroszczyk H., Sztuka K., Wolska J. et al.: Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2014, 117, 707. http://dx.doi.org/10.1016/j.saa.2013.09.044.
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