Best of all, they lend themselves well to the novice home chef, because they’re almost impossible to overcook. Not really.

Chitin, a natural polymer derived from the crustacean ... hinder its potential as a food coating material. To address this limitation, a team of scientists, led by Professor Won Ho Park from ...

Shinsuke Ifuku, a professor of chemistry at Tottori University, made a study of food waste to assess the recycling potential of crab shells. It has been found that chitin, the main component ...