
Future Foods, Год журнала: 2024, Номер 11, С. 100527 - 100527
Опубликована: Дек. 15, 2024
Язык: Английский
Future Foods, Год журнала: 2024, Номер 11, С. 100527 - 100527
Опубликована: Дек. 15, 2024
Язык: Английский
Trends in Food Science & Technology, Год журнала: 2024, Номер 145, С. 104366 - 104366
Опубликована: Фев. 5, 2024
Язык: Английский
Процитировано
63Advances in Colloid and Interface Science, Год журнала: 2024, Номер 327, С. 103153 - 103153
Опубликована: Апрель 8, 2024
Язык: Английский
Процитировано
39Advanced Materials, Год журнала: 2024, Номер unknown
Опубликована: Июнь 25, 2024
Abstract Colorimetric sensors play a crucial role in promoting on‐site testing, enabling the detection and/or quantification of various analytes based on changes color. These offer several advantages, such as simplicity, cost‐effectiveness, and visual readouts, making them suitable for wide range applications, including food safety monitoring. A critical component portable colorimetric involves their integration with color models effective analysis interpretation output signals. The most commonly used include CIELAB (Commission Internationale de l'Eclairage), RGB (Red, Green, Blue), HSV (Hue, Saturation, Value). This review outlines use via digitalization sensing applications within monitoring field. Additionally, challenges, future directions, considerations are discussed, highlighting significant gap integrating comparative toward determining model that results highest sensor performance. aim this is to underline potential mitigating global impact spoilage contamination health economy, proposing multidisciplinary approach harness full capabilities ensuring safety.
Язык: Английский
Процитировано
30Food Control, Год журнала: 2024, Номер 160, С. 110359 - 110359
Опубликована: Фев. 2, 2024
Язык: Английский
Процитировано
24Journal of Food Measurement & Characterization, Год журнала: 2024, Номер 18(4), С. 3054 - 3068
Опубликована: Фев. 1, 2024
Язык: Английский
Процитировано
21Food Hydrocolloids, Год журнала: 2024, Номер 159, С. 110678 - 110678
Опубликована: Сен. 25, 2024
Язык: Английский
Процитировано
18Food and Bioprocess Technology, Год журнала: 2025, Номер unknown
Опубликована: Фев. 12, 2025
Язык: Английский
Процитировано
3International Journal of Biological Macromolecules, Год журнала: 2024, Номер 273, С. 132969 - 132969
Опубликована: Июнь 12, 2024
Язык: Английский
Процитировано
16Food Chemistry X, Год журнала: 2025, Номер 25, С. 102200 - 102200
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
1Food Chemistry X, Год журнала: 2024, Номер 21, С. 101217 - 101217
Опубликована: Фев. 20, 2024
This paper focuses on the combination of gelatin (Gel), pectin (Pec), and Pistachio peel anthocyanins (PSAs) to develop a halochromic film for food applications (shrimp). The results spectroscopic properties showed that components had proper interaction compatibility. Furthermore, addition PSAs Pec improved thermal stability films. significantly physical mechanical resistance So that, permeability water vapor oxygen reduced from 2.81 2.74 (g‧s−1‧Pa−1‧m−1) 5.25 4.70 (meq/kgO2), respectively. In addition, strength flexibility reached 0.7 MPa 56 % compared Gel (0.62 MPa, 46.96 %). Most importantly, color changes smart cherry/pink yellow/brown, which were proportional anthocyanin solution at different pHs, able monitor shrimp freshness spoilage room (20 °C) refrigerated (4 temperature 14 days.
Язык: Английский
Процитировано
7