Development of an easy-to-use colorimetric pH label with starch and carrot anthocyanins for milk shelf life assessment
Mohsen Moazami Goodarzi, Mehran Moradi, Hossein Tajik, Mehrdad Forough, Parya Ezati, Bambang Kuswandi
Topics & Concepts
Food spoilageChemistryShelf lifePasteurizationFood sciencepH indicatorSolubilityStarchOrganic chemistryGeneticsBacteriaBiologyMicroencapsulation and Drying ProcessesNanocomposite Films for Food PackagingMeat and Animal Product Quality