Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage

Talanta

Volumn 81, Issue 3, 2010, Pages 1126-1132

  Nopwinyuwong, Atchareeya ^a   Trevanich, Sudsai ^a   Suppakul, Panuwat ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Food spoilage indicator; Freshness; Intelligent packaging; Intermediate moisture dessert; pH dye

Indexed keywords

CARBON DIOXIDE; COLOR; COLORIMETRIC ANALYSIS; COLORIMETRY; INDICATORS (CHEMICAL); MOISTURE CONTROL;

COLORIMETRIC INDICATOR; FOOD SPOILAGE; FRESHNESS; INTELLIGENT PACKAGING; INTERMEDIATE-MOISTURE DESSERT; TEMPERATURE FLUCTUATION; TOTAL COLOR DIFFERENCE; VISIBLE COLOR CHANGES;

SPOILAGE;

AZO COMPOUND; BROMOTHYMOL BLUE; CARBON DIOXIDE; COLORING AGENT; METHYL RED;

ANALYSIS; CHEMISTRY; FOOD; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; KINETICS; PH; PROCEDURES; PRODUCT SAFETY; TEMPERATURE; TIME;

AZO COMPOUNDS; BROMTHYMOL BLUE; CARBON DIOXIDE; COLORING AGENTS; CONSUMER PRODUCT SAFETY; FOOD; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; HYDROGEN-ION CONCENTRATION; KINETICS; TEMPERATURE; TIME FACTORS;

EID: 77949338910     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2010.02.008     Document Type: Article

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