A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications
For consumers and the food industry, monitoring food freshness poses significant challenges. This study successfully developed a smart composite film (PDTS-CEO-Cur) based on high amylose tigernut starch (TNS) to extend beef shelf-life and enable freshness monitoring. After 4 h of debranching TNS wit...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003992 |
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