Development of a calcium hydroxide–dye kimchi ripening indicator and its application in kimchi packaging

Autor:	Hyun-Gyu, Lee, Suyeon, Jeong, SeungRan, Yoo
Rok vydání:	2023
Předmět:	Calcium Hydroxide Bromcresol Purple Fermentation Bromthymol Blue Food Packaging General Medicine Carbon Dioxide Fermented Foods Hydrogen-Ion Concentration Coloring Agents Food Science Analytical Chemistry
Zdroj:	Food Chemistry. 400:134039
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2022.134039
Popis:	Intelligent packaging that provides real-time information on food quality is useful for consumers. We developed a kimchi ripening indicator that can determine the ripeness of kimchi inside packaging and evaluated its applicability and limitations. The indicator was made using calcium hydroxide, which captures CO
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29c23d1df57a45fa95051566b28ef27c https://doi.org/10.1016/j.foodchem.2022.134039 Zobrazit plný text záznamu Full Text from ScienceDirect