REFERENCES BIBLIOGRAPHIQUES
~ 42 ~
[35]NO, HK. HUR, EY. (1998). Control of foam formation by antifoam during demineralization of
crustaceanshell in preparation of chitin. J Agric Food Chem. 46 p.
[36]DE HOLANDA HD, NETTO FM. (2006). Recovery of Components from Shrimp
(Xiphopenaeuskroyeri) Processing Waste by Enzymatic Hydrolysis.J Food Sci. pp 298-C303
[37]CRINI, G. BADOT, PM. GUIBALE. (2009) Chitine et Chitosane. Du polymère à l’application :
Presses universitaires de Franche-Comté.
[38] PERCOT, A. VITON, C. DOMARD, A. (2003). Characterization of shrimp shell deproteinization.
Biomacromolecules. 4 p.
[39]ARMENTA, R. GUERRERO-LEGARRETA, I. (2009) Amino acid profile and enhancement of the
enzymatichydrolysis of fermented shrimp carotenoproteins. Food Chem. 112 p.
[40]NARAYAN et al. (2010). Yield and chemical composition of fractions from fermented shrimp
biowaste. Waste Management & Research. pp 64-70.
[41]MURA et al. (1994). Fatty acid and amino acid composition of two fairyshrimp species (Crustacea,
Anostraca) from Italy: Chirocephalus diaphanus and Chirocephaluskerkyrensis. Hydrobiologia. pp 149154.
[42]EINBU, A. 2007(A). Characterisation of Chitin and a Study of its Acid-Catalysed Hydrolysis.
Trondheim, Norwegian University of Science and Technology.
[43]NO, HK. MEYERS, SP. (1989). Crawfish chitosan as a coagulant in recovery of organic compounds
from sea food processing streams. J Agric Food Chem. pp 580-583.
[44]SYNOWIECKI, J. AL-KHATEEB, NA. (2008). Production, Properties, and Some New
Applications of Chitin and its Derivatives. Crit Rev Food SciNutr. pp 145-171.
[45]ABDOU E, NAGY K, ELSABEE M. Extraction and characterization of chitin and chitosan from
local sources. Bioresour Technol. 99 p.
[47]FREIER, T. MONTENEGRO, R. KOH, S. AND SHOICHET, M., (2005). Chitin- based tubes for
tissue engineering in the nervous system. Biomaterials. 26 p.
[48]MANISARA, P. RATANA, R. AND PITT, S. (2003). Characterisation of beta-chitin/ poly (vinyl
alcohl) blend films. Polymer testing. pp 381- 387.
[49]DESBRIÈRES, J. (2003). Amphiphilic derivatives of chitin and chitosan: Rheological and
tensioactive properties. European symposium: Biopolymers: Health, Cosmetic & food applications.
Polymerix, Rennes, France.
[50]France-chitine. (2013). la chitine (en ligne). (Consulter le 05/07/2014). Disponible à l’adresse
(Www. France-chitine.com/fab.e.htm)
[51]PAYET et al. (2002). caractérisation rhéologique de la gélification de l`alginate et de chitosane :
effet de la température. Tom 2. pp 46 -51.
[52]E.A. BALDWIN, M.O. NISPEROS-CARRIEDO, AND R.A.BAKER. (1995). Use of edible
coating to preserve quality of lightly (and slightly) processed products. Food Science and Nutrition. pp
509-523.
~ 42 ~
[35]NO, HK. HUR, EY. (1998). Control of foam formation by antifoam during demineralization of
crustaceanshell in preparation of chitin. J Agric Food Chem. 46 p.
[36]DE HOLANDA HD, NETTO FM. (2006). Recovery of Components from Shrimp
(Xiphopenaeuskroyeri) Processing Waste by Enzymatic Hydrolysis.J Food Sci. pp 298-C303
[37]CRINI, G. BADOT, PM. GUIBALE. (2009) Chitine et Chitosane. Du polymère à l’application :
Presses universitaires de Franche-Comté.
[38] PERCOT, A. VITON, C. DOMARD, A. (2003). Characterization of shrimp shell deproteinization.
Biomacromolecules. 4 p.
[39]ARMENTA, R. GUERRERO-LEGARRETA, I. (2009) Amino acid profile and enhancement of the
enzymatichydrolysis of fermented shrimp carotenoproteins. Food Chem. 112 p.
[40]NARAYAN et al. (2010). Yield and chemical composition of fractions from fermented shrimp
biowaste. Waste Management & Research. pp 64-70.
[41]MURA et al. (1994). Fatty acid and amino acid composition of two fairyshrimp species (Crustacea,
Anostraca) from Italy: Chirocephalus diaphanus and Chirocephaluskerkyrensis. Hydrobiologia. pp 149154.
[42]EINBU, A. 2007(A). Characterisation of Chitin and a Study of its Acid-Catalysed Hydrolysis.
Trondheim, Norwegian University of Science and Technology.
[43]NO, HK. MEYERS, SP. (1989). Crawfish chitosan as a coagulant in recovery of organic compounds
from sea food processing streams. J Agric Food Chem. pp 580-583.
[44]SYNOWIECKI, J. AL-KHATEEB, NA. (2008). Production, Properties, and Some New
Applications of Chitin and its Derivatives. Crit Rev Food SciNutr. pp 145-171.
[45]ABDOU E, NAGY K, ELSABEE M. Extraction and characterization of chitin and chitosan from
local sources. Bioresour Technol. 99 p.
[47]FREIER, T. MONTENEGRO, R. KOH, S. AND SHOICHET, M., (2005). Chitin- based tubes for
tissue engineering in the nervous system. Biomaterials. 26 p.
[48]MANISARA, P. RATANA, R. AND PITT, S. (2003). Characterisation of beta-chitin/ poly (vinyl
alcohl) blend films. Polymer testing. pp 381- 387.
[49]DESBRIÈRES, J. (2003). Amphiphilic derivatives of chitin and chitosan: Rheological and
tensioactive properties. European symposium: Biopolymers: Health, Cosmetic & food applications.
Polymerix, Rennes, France.
[50]France-chitine. (2013). la chitine (en ligne). (Consulter le 05/07/2014). Disponible à l’adresse
(Www. France-chitine.com/fab.e.htm)
[51]PAYET et al. (2002). caractérisation rhéologique de la gélification de l`alginate et de chitosane :
effet de la température. Tom 2. pp 46 -51.
[52]E.A. BALDWIN, M.O. NISPEROS-CARRIEDO, AND R.A.BAKER. (1995). Use of edible
coating to preserve quality of lightly (and slightly) processed products. Food Science and Nutrition. pp
509-523.