A Novel Gallic Acid-Based Anthocyanin Electrospun Sensor for Monitoring Shrimp Freshness
Author:
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12161-024-02604-x.pdf
Reference35 articles.
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2. Bao Y, Cui H, Tian J, Ding Y, Tian Q, Zhang W, Wang M, Zang Z, Sun X, Li D, Si X, Li B (2022) Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring. Food Control 131:108441. https://doi.org/10.1016/j.foodcont.2021.108441
3. Câmara AK, Ignacio F, Paglarini CDS, Vidal VAS, Santos M, Pollonio MAR (2020) Meat products as prebiotic food carrier. Food Nutr Res 94:223–265. https://doi.org/10.1016/bs.afnr.2020.06.009
4. Cavalcanti RN, Santos DT, Meireles MAA (2011) Non-thermal stabilization mechanisms of anthocyanins in model and food systems—an overview. Food Res Int 44(2):499–509. https://doi.org/10.1016/j.foodres.2010.12.007
5. Chu M, Feng N, An H, You G, Mo C, Zhong H, Pan L, Hu D (2020) Design and validation of antibacterial and pH response of cationic guar gum film by combining hydroxyethyl cellulose and red cabbage pigment. Int J Biol Macromol 162:1311–1322. https://doi.org/10.1016/j.ijbiomac.2020.06.198
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