Edible pH sensor based on immobilized red cabbage anthocyanins into bacterial cellulose membrane for intelligent food packaging
Author:
Affiliation:
1. Chemo and Biosensors Group, Faculty of PharmacyUniversity of Jember Jl. Kalimantan 37 Jember 68121 Indonesia
2. Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
Funder
Kementerian Riset, Teknologi dan Pendidikan Tinggi
Publisher
Wiley
Subject
Mechanical Engineering,General Materials Science,General Chemistry
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/pts.2507
Reference44 articles.
1. Smart packaging: sensors for monitoring of food quality and safety
2. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato
3. Chitosan biobased and intelligent films: Monitoring pH variations
4. Colorimetric sensor arrays based on chemo-responsive dyes for food odor visualization
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