A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii

Zhang, J, Huang, X, Zou, X et al. (8 more authors) (2021) A visual indicator based on curcumin with high stability for monitoring the freshness of freshwater shrimp, Macrobrachium rosenbergii. Journal of Food Engineering, 292. 110290. ISSN 0260-8774

Abstract

Metadata

Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of an article, published in Journal of Food Engineering. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Curcumin; Hydrogel film; Shrimp; Electrochemical writing; Color stability; Non-destructive method
Dates:
  • Accepted: 10 August 2020
  • Published (online): 31 August 2020
  • Published: March 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 23 Nov 2021 14:48
Last Modified: 15 Jan 2022 01:35
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.jfoodeng.2020.110290

Share / Export

Statistics