Inclusion of Natural Anthocyanins as Food Spoilage Sensors-Reference-Cited by-同舟云学术

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Inclusion of Natural Anthocyanins as Food Spoilage Sensors

Published:2023-10-07 Issue: Volume: Page:
ISSN:
Container-title:CSAC 2023
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Author:

Carpena Maria¹^ORCID,Silva Aurora¹²^ORCID,Barciela Paula¹^ORCID,Perez-Vazquez Ana¹,Chamorro Franklin¹^ORCID,Cassani Lucía¹^ORCID,Barroso Maria Fátima²^ORCID,Xiao Jianbo¹,Prieto Miguel A.¹^ORCID,Simal-Gandara Jesus¹^ORCID

Affiliation:

1. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA), Universidade de Vigo, 36310 Vigo, Spain

2. REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal

Publisher

MDPI

Link

https://www.mdpi.com/2673-4591/48/1/59/pdf

Reference40 articles.

1. Müller, P., and Schmid, M. (2019). Intelligent Packaging in the Food Sector: A Brief Overview. Foods, 8.

2. Liu, D., Zhang, C., Pu, Y., Chen, S., Liu, L., Cui, Z., and Zhong, Y. (2022). Recent Advances in pH-Responsive Freshness Indicators Using Natural Food Colorants to Monitor Food Freshness. Foods, 11.

3. Recent advances in intelligent food packaging materials: Principles, preparation and applications;Cheng;Food Chem.,2022

4. Food spoilage yeasts: Effects of pH, NaCl and temperature on growth;Betts;Food Control,1999

5. Carbon dioxide sensors for intelligent food packaging applications;Puligundla;Food Control,2012

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