Preparation of on-package halochromic freshness/spoilage nanocellulose label for the visual shelf life estimation of meat.

Taherkhani, Eshagh; Moradi, Mehran; Tajik, Hossein; Molaei, Rahim; Ezati, Parya

Taherkhani, Eshagh; Moradi, Mehran; Tajik, Hossein; Molaei, Rahim; Ezati, Parya.

Afiliación

Taherkhani E; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
Moradi M; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran. Electronic address: m.moradi@urmia.ac.ir.
Tajik H; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
Molaei R; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
Ezati P; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.

Int J Biol Macromol ; 164: 2632-2640, 2020 Dec 01.

Article en En | MEDLINE | ID: mdl-32853605

Asunto(s)

Antocianinas/farmacología; Carne/normas; Vitis/metabolismo; Antocianinas/química; Color; Microbiología de Alimentos; Conservación de Alimentos; Calidad de los Alimentos; Concentración de Iones de Hidrógeno; Carne/microbiología

Palabras clave

Bacterial nanocellulose; Grape anthocyanins; Ground meat; Intelligent packaging; Spoilage; pH indicator

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vitis / Carne / Antocianinas Aspecto: Patient_preference Idioma: En Revista: Int J Biol Macromol Año: 2020 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Países Bajos

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