Author:
Janseerat ,Kolekar Malini,Reddy Chilla Somashekar,Sharma Shubdha,Roy Swarup
Publisher
Springer Science and Business Media LLC
Reference77 articles.
1. Garcha S. Control of food spoilage molds using Lactobacillus bacteriocins. J Pure Appl Microbiol. 2018;12:1365–73.
2. Yong H, Liu J. Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films. Food Packag Shelf Life. 2020;26:100550.
3. Roy S, Rhim JW. Anthocyanin food colorant and its application in pH-responsive color change indicator films. Crit Rev Food Sci Nutr. 2021;61:2297–325.
4. • Becerril R, Nerín C, Technology FS-T in FS&, 2021 undefined. Bring some colour to your package: Freshness indicators based on anthocyanin extracts. Elsevier. 2021;111:495–505. This paper presents the recent progress on the anthocyanin included smart packaging sensor which shows the importance and relevance of this freshness indicator for detecting the spoilage of packed food.
5. Zhao L, Liu Y, Zhao L, Research YW-J of AF. Anthocyanin-based pH-sensitive smart packaging films for monitoring food freshness. Elsevier (2022).
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献