Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork - Koshy, Rekha Rose; Koshy, Jijo Thomas; Mary, Siji K.; Sadanandan, Sandeep; Jisha, S.; Pothan, Laly A. (Food control, 2021)
Keywords: Anthocyanin; anthocyanins; antioxidants; biodegradability; biopolymers; carbon; Carbon dot; Clitoria ternatea; color; flowers; food safety; food spoilage; freshness; nanomaterials; pork; Soy protein; spoilage; Starch; storage time; strength (mechanics); synergism; water; Anthocyanin; Soy protein; Carbon dot; Starch