Smart edible films based on gelatin and curcumin

Food Hydrocolloids

Volumn 66, Issue , 2017, Pages 8-15

  Musso, Yanina S ^a,b   Salgado, Pablo R ^a,b   Mauri, Adriana N ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

Author keywords

Curcumin; Food spoilage sensor; Gelatin; pH indicators; Protein film; Smart packaging

Indexed keywords

ALKALINITY; ANTIOXIDANTS; FILM PREPARATION; ORGANIC SOLVENTS; SPOILAGE;

CURCUMIN; EDIBLE FILMS; ETHANOL/WATER MIXTURES; FOOD SPOILAGE; FOOD SPOILAGE SENSOR; GELATIN; PH CHANGE; PH INDICATORS; PROTEIN FILMS; SMART PACKAGING;

ETHANOL;

EID: 85006829814     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.11.007     Document Type: Article

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