pH-responsive nanofibrous membrane fabricated from gelatin and red radish anthocyanins for meat spoilage monitoring
Kasitnun Chayavanich, Ryota Kaneshige, Pattara Thiraphibundet, Tetsuya Furuike, Hiroshi Tamura, Apichat Imyim
Topics & Concepts
GelatinFood spoilageElectrospinningNanofiberFourier transform infrared spectroscopyAnthocyaninMembraneThermogravimetric analysisRed cabbageThermal stabilityMaterials scienceRaphanusChemistryFood packagingActive packagingChemical engineeringScanning electron microscopeFood sciencePolymerNanotechnologyComposite materialBotanyOrganic chemistryBiochemistryBacteriaEngineeringBiologyGeneticsElectrospun Nanofibers in Biomedical ApplicationsAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality