Development and characterization of a prototype of a lactic acid-based time-temperature indicator for monitoring food product quality

Journal of Food Engineering

Volumn 100, Issue 3, 2010, Pages 427-434

  Wanihsuksombat, Chahattuche ^a   Hongtrakul, Vipa ^a   Suppakul, Panuwat ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Activation energy; Color change; Diffusion; Intelligent packaging; Time temperature indicator

Indexed keywords

COLOR CHANGE; COLOR CHANGES; INTELLIGENT PACKAGING; TIME-TEMPERATURE INDICATOR; TIME-TEMPERATURE INDICATORS;

ACTIVATION ENERGY; BODY FLUIDS; COLOR; COLORIMETRY; DIFFUSION; DYES; ENZYMATIC HYDROLYSIS; FOOD PRODUCTS; INDICATORS (CHEMICAL); LACTIC ACID; MATHEMATICAL MODELS; ORGANIC ACIDS; QUALITY MANAGEMENT; SAFETY FACTOR; TEMPERATURE MEASURING INSTRUMENTS;

FOOD STORAGE;

EID: 77953613611     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.04.027     Document Type: Article

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