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Edible Sensors for Seafood Freshness by Gray Amiel Vilar is a document available to read on EtoBox.

What is Edible Sensors for Seafood Freshness about?

The document describes a study conducted by Group 2 involving the fabrication of edible sensors using pectin and red cabbage extract to detect freshness of meat and seafood. It outlines the problems, variables, materials used, and methodology which included the extraction of red cabbage, fabrication of a film, and amine analysis using the red cabbage extract. The goal was to develop edible sensors that can indicate the freshness of meat and seafood products.

Author

Gray Amiel Vilar

Language

EN