Intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet

International Journal of Biological Macromolecules

Volumn 132, Issue , 2019, Pages 157-165

  Ezati, Parya ^a   Tajik, Hossein ^a   Moradi, Mehran ^a   Molaei, Rahim ^a  

^a URMIA UNIVERSITY   (Iran)

Author keywords

Alizarin; Fish freshness; Intelligent packaging; Smart sensor; Starch

Indexed keywords

ALIZARIN; AMMONIA; CELLULOSE; STARCH; ANTHRAQUINONE DERIVATIVE; COLORING AGENT;

ARTICLE; COLOR; COLOR CHANGE; COLOR STABILITY; CONTROLLED STUDY; FISH FRESHNESS; FOOD QUALITY; FOOD SPOILAGE; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BOND; HYDROPHOBICITY; MICROBIAL GROWTH; NONHUMAN; ONCORHYNCHUS MYKISS; PH; PH SENSITIVE INDICATOR; SCANNING ELECTRON MICROSCOPY; SENSITIVITY ANALYSIS; SOLUBILITY; ULTRAVIOLET VISIBLE SPECTROSCOPY; WATER ABSORPTION; WATER SOLUBILITY; ANIMAL; CHEMISTRY; DEVICES; FOOD ANALYSIS; FOOD PACKAGING; MICROBIOLOGY; SEA FOOD;

AMMONIA; ANIMALS; ANTHRAQUINONES; CELLULOSE; COLOR; COLORING AGENTS; FOOD ANALYSIS; FOOD PACKAGING; FOOD QUALITY; ONCORHYNCHUS MYKISS; SEAFOOD; SOLUBILITY; STARCH;

EID: 85063509587     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2019.03.173     Document Type: Article

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