A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe
Mahdi Ghorbani, Elahe Divsalar, Rahim Molaei, Parya Ezati, Mehran Moradi, Hossein Tajik, Mohammad Abbaszadeh
Topics & Concepts
Food scienceShrimpChemistryShelf lifePolylactic acidFood spoilageFood packagingBiologyFisheryBacteriaOrganic chemistryPolymerGeneticsNanocomposite Films for Food PackagingOlfactory and Sensory Function StudiesAdvanced Chemical Sensor Technologies