Development of a novel colorimetric indicator label for monitoring freshness of intermediate-moisture dessert spoilage.
Nopwinyuwong
Atchareeya
A
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
Trevanich
Sudsai
S
Suppakul
Panuwat
P
D001391:Azo Compounds / Q000737:chemistry; D001979:Bromthymol Blue / Q000737:chemistry; D002245:Carbon Dioxide / Q000737:chemistry; D004396:Coloring Agents / Q000737:chemistry; D003257:Consumer Product Safety; D005502:Food; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D013696:Temperature; D013997:Time Factors
D001391:Azo Compounds; D004396:Coloring Agents; D002245:Carbon Dioxide; C008492:methyl red; D001979:Bromthymol Blue