pH-indicating properties and storage stability of a smart edible film based on nopal-mucilage/gellan gum and red cabbage anthocyanins

Autor: Francisco J. Heredia, Cristian Jiménez-Martínez, A. Maciel-Cerda, Luz Georgina Solano-Doblado, B. Gordillo-Arrobas, Gloria Dávila-Ortiz, Liliana Alamilla-Beltrán

Publikováno v: Revista Mexicana de Ingeniería Química. 19:363-374

Nopal mucilage is a complex polysaccharide with great potential in the preparation of the films to food packaging. In this work, was develop a smart edible film with pH-indicating capabilities based on nopal mucilage, gellan gum, and red cabbage anth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96d60954d6ba961ef363b5d200807059
https://doi.org/10.24275/rmiq/alim1583

Blueberries: an experimental study of their ripening using Raman spectroscopy at 1064 nm and a model for predicting anthocyanin content

Autor: L. Ciaccheri, B. Gordillo-Arrobas, A.A. Mencaglia, F.J. Rodriguez-Pulido, C. Stinco, M.L. Gonzalez-Miret, F.J. Heredia, A.G. Mignani

Publikováno v: 8th International Conference on Advanced Vibrational Spectroscopy (ICAVS 8), pp. 520–521, Vienna, Austria, 12/07/2015, 17/07/2015
info:cnr-pdr/source/autori:L. Ciaccheri, B. Gordillo-Arrobas, A.A. Mencaglia, F.J. Rodriguez-Pulido, C. Stinco, M.L. Gonzalez-Miret, F.J. Heredia, A.G. Mignani/congresso_nome:8th International Conference on Advanced Vibrational Spectroscopy (ICAVS 8)/congresso_luogo:Vienna, Austria/congresso_data:12%2F07%2F2015, 17%2F07%2F2015/anno:2015/pagina_da:520/pagina_a:521/intervallo_pagine:520–521

A set of 28 lyophilized blueberry samples was measured by means of Raman spectroscopy. These samples were selected to represent three different ripening stages: unripe (m2), medium (m3), and mature (m5), respectively. The concentration of total antho

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::addc8a9cd1b7442b99cceee4fb4d40aa
https://publications.cnr.it/doc/362550