Real-Time Monitoring of Shrimp Spoilage Using On-Package Sticker Sensor Based on Natural Dye of Curcumin

Food Analytical Methods

Volumn 5, Issue 4, 2012, Pages 881-889

  Kuswandi, Bambang ^a   Jayus, ^a   Larasati, Tri Susanti ^a   Abdullah, Aminah ^b   Heng, Lee Yook ^b  

^a UNIVERSITY OF JEMBER   (Indonesia)

^b UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Ammonia chemical sensor; Bacterial cellulose; Curcumin; Real time monitoring of shrimp spoilage; TVBN

Indexed keywords

ACID-BASE REACTIONS; BACTERIAL CELLULOSE; BACTERIAL CELLULOSE MEMBRANES; BACTERIAL GROWTH; BASIC NITROGEN; CELLULOSE MEMBRANES; COLOR ANALYSIS; COLOR CHANGES; CURCUMA LONGA; CURCUMIN; FOOD APPLICATIONS; HEADSPACES; HIGHLY SENSITIVE; MEMBRANE RESPONSE; NAKED-EYE; NATURAL DYE; PHOTOSHOP; REAL TIME MONITORING; SENSING MATERIAL; TVBN; VISUAL INSPECTION; VOLATILE AMINES;

AMINES; COLOR; OLEFINS; SHELLFISH;

SENSORS;

BACTERIA (MICROORGANISMS); CURCUMA LONGA; DECAPODA (CRUSTACEA);

EID: 84862645693     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9326-x     Document Type: Article

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