Preparation and characterization of starch-based pH indicator films for anthocyanin release

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Preparation and characterization of starch-based pH indicator films for anthocyanin release

Perishable foods such as fish, chicken, and milk products lose their characteristic freshness over time, signalling the onset of deterioration. pH-sensitive smart indicator films are practical tools for quality control and delivery of visual information about the freshness of food through colour cha...

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Bibliographic Details
Main Authors:	N.H., Che Hamzah, Khairuddin, N., Muhammad, I.I.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/115980/ http://psasir.upm.edu.my/id/eprint/115980/1/115980.pdf

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