The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products
Roonak Amiri, Homeyra Piri, Mohsen Akbari, Golshan Moradi
Abstract
This study was conducted to fabricate and model a time–temperature label (TTL) based on paraffin wax and black carrot anthocyanin for monitoring fish products.
Topics & Concepts
AnthocyaninWaxParaffin waxFish <Actinopterygii>ChemistryFood scienceKinetic energyBiologyFisheryOrganic chemistryPhysicsQuantum mechanicsDyeing and Modifying Textile FibersMeat and Animal Product QualityPhytochemicals and Antioxidant Activities