Nanocellulose-based ammonia sensitive smart colorimetric hydrogels integrated with anthocyanins to monitor pork freshness

Author:

Pirayesh Hamidreza,Park Byung-DaeORCID,Khanjanzadeh HosseinORCID,Park Hye-Jin,Cho Young-Je

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference50 articles.

1. Anthocyanin colorimetric strip for volatile amine determination;Agunos;Hindawi International Journal of Food Science,2020

2. pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness;Alizadeh-Sani;International Journal of Biological Macromolecules,2021

3. Novel pH sensitivity and colorimetry-enhanced anthocyanin indicator films by chondroitin sulfate co-pigmentation for shrimp freshness monitoring;Bao;Food Control,2022

4. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review;Bekhit;Trends in Food Science & Technology,2021

5. Chemical studies of anthocyanins: A review;Castañeda-Ovando;Food Chemistry,2009

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