Browning reactions in foods are of widespread occurrence, and become evident when food materials subjected to processing or to mechanical injury. They are important in terms of the alteration of appearance, flavour, and nutritive value. Browning is considered to be desirable if it enhances the appearance and flavour of a food product in terms of tradition and consumer acceptance like in the cas...

Fruits of Trichilia cuneata (Meliaceae), a common tree in dtiet fotests of Central America, are eaten by a numbet of birds. The fruits are 10 to 12 mm in diameter, covered by a yellowish-brown, capsular exocarp, and contain three to six seeds distributed among three locules. Each seed is covered by an orangish-red aril that averages 59.7 percent lipid and 15.1 petcent protein, which makes this ...

A method for characterization of butter cookie quality by assessing the surface browning and water content using multispectral images is presented. Based on evaluations of the browning of butter cookies, cookies were manually divided into groups. From this categorization, reference values were calculated for a statistical prediction model correlating multispectral images with a browning score. ...

The global epidemic in obesity and metabolic syndrome requires novel approaches to tackle. White adipose tissue, traditionally seen as a passive energy-storage organ, can be induced to take on certain characteristics of brown fat in a process called browning. The "browned" white adipose tissue, or beige fat, is a potential anti-obesity target. Various signaling pathways can enhance browning. Wn...

Endosperm and embryo tissues from the seeds of Euonymus alatus (Burning Bush) accumulate high levels of 3-acetyl-1,2-diacyl-sn-glycerols (acTAGs) as their major storage lipids. In contrast, the aril tissue surrounding the seed produces long-chain triacylglycerols (lcTAGs) typical of most other organisms. The presence of the sn-3 acetyl group imparts acTAGs with different physical and chemical p...

Freeze-dried systems containing sucrose and organic acids were found to undergo rapid nonenzymatic browning, even at low relative humidities. Addition of protein reduced the rate of browning, especially at low humidities. It was determined that the browning was due to reducing sugars produced by acid-catalyzed hydrolysis of sucrose. This hydrolysis occurred even when water content was well belo...

Many factors related to the occurrence of browning disorder in ‘Braeburn’ apple were investigated, including harvest maturity, cumulative temperature in growing season, and different orchard locations. The incidence of browning disorder was related to the harvest time of fruit and the activity of superoxide dismutase. Superoxide dismutase activity was lower in late harvested ‘Braeburn’ apple fr...

Enzymatic browning in avocado puree and guacamole was evaluated by reflectance measurements for several varieties of avocado with varying amounts of chemical additives. Paste from Booth 8 had a greater tendency to brown than that from Lula. Browning at 75°F was effectively retarded without flavor change by 30 mg percent of sodium bisulfite or 200 mg percent ascorbic acid. Lemon juice or citric ...

Estrogen, via estrogen receptor alpha (ERα), exerts several beneficial effects on metabolism and energy homeostasis by controlling size, enzymatic activity and hormonal content of adipose tissue. The actions of estrogen on sympathetic ganglia, which are key players in the browning process, are less well known. In the present study we show that ERβ influences browning of subcutaneous adipose tis...

BACKGROUND Pericarp browning is a critical problem resulting in reduced commercial value and shelf life of longan fruit. RESULTS Two non-protein amino acids, α-aminoisobutyric acid (AIB) and β-aminoisobutyric acid (BAIB) at 100 and 1 mM were applied to longan fruit prior to storage for up to 8 days at 25 °C respectively. Contents of the major five phenolics (gallic acid, catechin, corilagin, ...