Protein time-temperature sensor for intelligent starch polymers

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorSantos, Carolina Toledo [UNESP]-
Autor(es): dc.creatorVeiga-Santos, Pricila [UNESP]-
Autor(es): dc.creatorSestari, Patricia [UNESP]-
Autor(es): dc.creatorSorrini, Nathalia Carvalho [UNESP]-
Autor(es): dc.creatorRoca, Roberto de Oliveira [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:17:19Z-
Data de disponibilização: dc.date.available2022-02-22T00:17:19Z-
Data de envio: dc.date.issued2020-12-10-
Data de envio: dc.date.issued2020-12-10-
Data de envio: dc.date.issued2020-02-21-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/jfpp.14428-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/197680-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/197680-
Descrição: dc.descriptionAs alternative to conventional electronic time-temperature sensors, a natural, nontoxic, biodegradable, and thermochromic protein-based sensor was investigated exploring myoglobin and myoglobin-nitrite proteins ability in changing color when exposed to temperature. Myoglobin extract and nitrite were added to the cassava starch thermoplastic sensor films and their thermochromic time-temperature ability were monitored through visual and instrumental color (L, a, b, Chroma, and hue angle) changes when exposed to 100 and 170 degrees C/60 min environments. Scanning electron microscopy analysis have indicated that myoglobin and/or myoglobin-nitrite extracts addition resulted in homogeneous materials. Samples were efficient in reporting temperature exposure during time, indicating their feasibility as additives for packaging or label time-temperature sensors. Practical applications The protein time-temperature sensor could increase the packed food security since manufacture, corroborating correct pasteurization or sterilization conditions; or at end consumer ' s houses, indicating that secure cooking temperatures were reached.-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionSao Paulo State Univ, FCA, BR-18610034 Botucatu, SP, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, FMVZ, Botucatu, SP, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, FCA, BR-18610034 Botucatu, SP, Brazil-
Descrição: dc.descriptionSao Paulo State Univ, FMVZ, Botucatu, SP, Brazil-
Formato: dc.format6-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-Blackwell-
Relação: dc.relationJournal Of Food Processing And Preservation-
???dc.source???: dc.sourceWeb of Science-
Título: dc.titleProtein time-temperature sensor for intelligent starch polymers-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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