Fish and chitosan: Scientists develop novel coating to improve quality of fillets during refrigeration By Pearly Neo 06-Oct-2020 - Last updated on 06-Oct-2020 at 02:12 GMT Facebook Twitter Linkedin Email to a friend Scientists have developed a novel active coating containing chitosan, tea and cinnamon extracts to improve the quality of fish fillets during refrigerated storage.Read the full story here. FNA top 10 September 2020 COVID-19 virus can survive on chilled and frozen salmon, chicken and pork for three weeks: Study Mandatory fortification in India: Regulation set to compel firms to fortify edible oil and milk - FSSAI exclusive India’s Imagine Meats to roll out plant-based kebab, biryani and curry products in Mumbai Affordability key in Asia: Thai plant-based meat firm pitches price point at half of Beyond Burger Cow-free bio-engineered cheese: New tech will reduce costs and aid customisation - Change Foods ‘Mutual recognition’: Indonesia calls on UK to adopt same standards for rapeseed as it wants for palm oil - exclusive insights Sustainable packaging for Asia: Nestle highlights tropical climate as a major development challenge Fish and chitosan: Scientists develop novel coating to improve quality of fillets during refrigeration Science says yes: Experts defend nutritional benefits of Golden Rice in wake of anti-GM protests Tea tipple: Japanese start-up and distillery creates first craft gin made from fresh tea leaves Prev 1 … 7 8 9 10 11 Next