| abstract |
The present invention relates to an enzymatic-type time-temperature integrator (TTI) using a laccase, and to a method for sensing food freshness using the integrator. The enzymatic-type time-temperature integrator using a laccase according to the present invention has various activating energies according to substrates thereof, and can be valuably used as an eco-friendly TTI having a simple reaction mechanism in various food-product fields, e.g. food product delivery, distribution management, and sterilization processes. |