Polydiacetylene-based sensors to detect food spoilage at low temperatures-Reference-Cited by-同舟云学术

Polydiacetylene-based sensors to detect food spoilage at low temperatures

Author:

Nguyen Long H.¹²³⁴⁵,Naficy Sina¹²³⁴⁵^ORCID,McConchie Robyn⁶³⁴⁵^ORCID,Dehghani Fariba¹²³⁴⁵^ORCID,Chandrawati Rona¹²³⁴⁵^ORCID

Affiliation:

1. School of Chemical and Biomolecular Engineering

2. Centre for Excellence in Advanced Food Enginomics (CAFE)

3. The University of Sydney

4. Sydney

5. Australia

6. School of Life and Environmental Sciences

Abstract

Polydiacetylene-based ammonia sensors as an indicator for meat spoilage at a wide range of food storage temperatures (RT, 4 °C, and −20 °C).

Funder

Australian Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

Materials Chemistry,General Chemistry

Link

Reference49 articles.

1. Food and Agriculture Organization of the United Nations , Global food losses and food waste – Extent, causes and prevention , Rome , 2011

3. Natural Resources Defense Council , Wasted: How America is losing up to 40 percent of its food from farm to fork to landfill , New York , 2012

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