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      천연 색소인 안토시아니딘 기반의 인쇄형 시간-온도이력 지시계 개발 = A Novel Printable Time-temperature Integrator with Anthocyanidin, a Natural Coloring Matter

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      https://www.riss.kr/link?id=A105607073

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      다국어 초록 (Multilingual Abstract) kakao i 다국어 번역

      A novel printable time-temperature integrator (TTI) composed of a natural coloring matter, anthocyanidin, was developed. The anthocyanin was biochemically modified to change in color over week scale, compared to the original anthocyanin over month scale change. The anthocyanin extracted from strawberry was converted to its aglycone, anthocyanidin, by the treatment with ${\beta}-glucosidase$. The print paste was composed of the freeze-dried powder of anthocyanidin, pullulan, glycerol and distilled water, which was screen-printed. The TTI performance were examined in terms of kinetics and temperature dependency. The activation energy of anthocyanidin TTI was 86.92 kJ/mol. Compared with the activation energy of foods, the applicable food groups were found. Applicable food groups were chilled meat products and fish. The major benefits of the TTI were the printability to be practical in use and the eco-friendliness with the natural pigment.
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      A novel printable time-temperature integrator (TTI) composed of a natural coloring matter, anthocyanidin, was developed. The anthocyanin was biochemically modified to change in color over week scale, compared to the original anthocyanin over month sca...

      A novel printable time-temperature integrator (TTI) composed of a natural coloring matter, anthocyanidin, was developed. The anthocyanin was biochemically modified to change in color over week scale, compared to the original anthocyanin over month scale change. The anthocyanin extracted from strawberry was converted to its aglycone, anthocyanidin, by the treatment with ${\beta}-glucosidase$. The print paste was composed of the freeze-dried powder of anthocyanidin, pullulan, glycerol and distilled water, which was screen-printed. The TTI performance were examined in terms of kinetics and temperature dependency. The activation energy of anthocyanidin TTI was 86.92 kJ/mol. Compared with the activation energy of foods, the applicable food groups were found. Applicable food groups were chilled meat products and fish. The major benefits of the TTI were the printability to be practical in use and the eco-friendliness with the natural pigment.

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      참고문헌 (Reference)

      1 박한조, "육류의 품질과 Time Temperature Integrator(TTI) 온도의존성에 대한 수학적 Simulation" 한국축산식품학회 29 (29): 349-355, 2009

      2 Taoukis, P. S., "Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions" 53 : 21-31, 1999

      3 Yoon, S. H., "Time-temperature indicator using phospholipid-phospholipase system and application to storage of frozen pork" 59 : 490-493, 1994

      4 Simpson, R., "Time-temperature indicator to monitor cold chain distribution of fresh salmon (Salmo salar)" 35 : 742-750, 2011

      5 Barnes, H. A., "Thixotropy-a review" 70 : 1-33, 1997

      6 Adams, J. B., "Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at $100{\circ}C$" 24 : 747-762, 1973

      7 Cohu, O., "The levelling of thixotropic coatings" 28 : 89-96, 1996

      8 Bakowska, A., "The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex" 81 : 349-355, 2003

      9 Mazza, G., "Recent development in the stabilization of anthocyanins of food products" 25 : 207-225, 1987

      10 Koivukunnas, P., "Printed TTI indicators. US Patent 7430982"

      1 박한조, "육류의 품질과 Time Temperature Integrator(TTI) 온도의존성에 대한 수학적 Simulation" 한국축산식품학회 29 (29): 349-355, 2009

      2 Taoukis, P. S., "Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions" 53 : 21-31, 1999

      3 Yoon, S. H., "Time-temperature indicator using phospholipid-phospholipase system and application to storage of frozen pork" 59 : 490-493, 1994

      4 Simpson, R., "Time-temperature indicator to monitor cold chain distribution of fresh salmon (Salmo salar)" 35 : 742-750, 2011

      5 Barnes, H. A., "Thixotropy-a review" 70 : 1-33, 1997

      6 Adams, J. B., "Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at $100{\circ}C$" 24 : 747-762, 1973

      7 Cohu, O., "The levelling of thixotropic coatings" 28 : 89-96, 1996

      8 Bakowska, A., "The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex" 81 : 349-355, 2003

      9 Mazza, G., "Recent development in the stabilization of anthocyanins of food products" 25 : 207-225, 1987

      10 Koivukunnas, P., "Printed TTI indicators. US Patent 7430982"

      11 Nuin, M., "Modelling spoilage of fresh turbot and evaluation of a time-temperature integrator (TTI) label under fluctuating temperature" 127 : 193-199, 2008

      12 Keppler, K., "Metabolism of anthocyanins and their phenolic degradation products by the intestinal microflora" 13 : 5195-5205, 2005

      13 Kang, J. W., "Mathematical analysis on TTI's estimation accuracy of food shelf life depending on its discrepancy in temperature dependence" 20 : 85-89, 2014

      14 Giannakourou, M. C., "Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions" 83 : 33-41, 2003

      15 Es-Safi, N. E., "Interactions between cyaniding 3-O-glucoside and furfural derivatives and their impact in food color changes" 50 : 5586-5595, 2002

      16 Jang, D. H., "Influence of fluid physical properties in ink-jet printability" 25 : 2629-2635, 2009

      17 Aura, A. M, "In vitro metabolism of anthocyanins by human gut microflora" 44 : 133-142, 2005

      18 Shipp, J., "Food applications and physiological effects of anthocyanins as functional food ingredients" 4 : 7-22, 2010

      19 Corrales, M., "Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison" 9 : 85-91, 2008

      20 Kirca, A., "Effects of temperature, solid content and pH on the stability of black carrot antocyanins" 101 : 212-218, 2007

      21 Patras, A., "Effect of thermal processing in anthocyanin stability in foods; mechanisms and kinetics of degradation" 21 : 3-11, 2010

      22 Liang, T.-X., "Effect of surface energies on screen printing resolution" 19 : 423-426, 1996

      23 Ducamp-Collin, M. N., "Effect of citric acid and chitosan in maintaining red colouration of litchi fruit pericarp" 49 : 241-246, 2008

      24 Lee, J., "Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study" 88 : 1269-1278, 2005

      25 Lee, J. M., "Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study" 88 : 1269-1278, 2005

      26 Krifi, B., "Degradation of anthocyanins from blood orange juices" 35 : 275-283, 2000

      27 Mullen, W., "Bioavailability of pelargonidin-3-O-glucoside and its metabolites in humans following the ingestion of strawberries with and without cream" 56 : 713-179, 2008

      28 Han, J. Y., "Application of fuzzy reasoning to prediction of beef sirloin quality using time temperature integrators (TTIs)" 24 : 148-153, 2012

      29 김연아, "Application of a Prototype of Microbial Time Temperature Indicator (TTI) to the Prediction of Ground Beef Qualities during Storage" 한국축산식품학회 32 (32): 448-457, 2012

      30 Ellouze, M., "Applicability of biological time temperature integrators as quality and safety indicators for meat products" 138 : 119-129, 2010

      31 Bobelyn, E., "Applicability of an enzymatic time temperature integrator as a quality indicator for mushrooms in the distribution chain" 42 : 104-114, 2006

      32 Vaikousi, H., "Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat" 133 : 272-278, 2009

      33 Matsui, T., "Anti-hyperglycemic effect of diacylated anthocyanin derived from Ipomoea batatas cultivar ayamurasaki can be achieved through the r-Glucosidase inhibitory action" 50 : 7244-7248, 2002

      34 Green, H., "Analysis of the thixotropy of pigment-vehicle suspensions" 15 : 201-206, 1943

      35 Pierre, A., "All-printed flexible organic transistors enabled by surface tension-guided blade coating" 26 : 5722-5727, 2014

      36 강윤진, "A Feasibility Study of Application of Laccase-based Time-Temperature Indicator to Kimchi Quality Control on Fermentation Process" 한국응용생명화학회 57 (57): 819-825, 2014

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