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A system of sensors sensitive to a feature indicative of freshness of a food represented by meat is provided. The system of sensors includes a sensor having an indicator sensitive to pH change and a sensor having a binder sensitive to thiols or sulfur-containing compounds concentration

SENSORS FOR THE EVALUATION OF THE QUALITY OF MEAT FOOD PRODUCTS

Raffaela Biesuz
Writing – Original Draft Preparation
;Paolo Quadrelli
Writing – Review & Editing
;Lisa Rita Magnaghi
Writing – Review & Editing
2021-01-01

Abstract

A system of sensors sensitive to a feature indicative of freshness of a food represented by meat is provided. The system of sensors includes a sensor having an indicator sensitive to pH change and a sensor having a binder sensitive to thiols or sulfur-containing compounds concentration
2021
28-set-2021
The Food Science/Nutrition category includes resources in food science covering topics such as food additives and contaminants, food chemistry and biochemistry, food microbiology, technology, engineering, processing, quality, and safety. Also covered are meat science, dairy science, and brewing. The closely related area of nutrition is also covered in this category, including general nutrition, nutrition and metabolism, nutrition science, nutritional biochemistry, and dietetics.
WO2020/201981 A1
Safer Smartlabales srl
STAMPA
Inglese
Internazionale
6 Brevetti::6.1 Brevetto
none
Biesuz, Raffaela; Quadrelli, Paolo; Magnaghi, LISA RITA
info:eu-repo/semantics/patent
285
3
6.1 Brevetto
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11571/1451832
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