The effects of rice bran extract (RBE) on browning in potato, banana and apple slices compared with distilled water (DW) were investigated by measuring the changes of color values. Potato slice treated with RBE had lower browning value than that treated with DW during storage 9 to 12 hrs (p≤0.05). The browning values of potato treated with RBE and DW stored for 12 hrs were 4.72 and 7.64, respec...

BACKGROUND Explant browning presents a major problem for in vitro culture, and can lead to the death of the explant and failure of regeneration. Considerable work has examined the physiological mechanisms underlying Phalaenopsis leaf explant browning, but the molecular mechanisms of browning remain elusive. In this study, we used whole genome RNA sequencing to examine Phalaenopsis leaf explant ...

Persimmon (Diospyros kaki) is an important, underutilized fruit crop of India. The thin layer drying persimmon slices would make it a perfect snack that can be used in various recipes. process was optimized using Box–Behnken design response surface methodology. Three categorical independent variables, such as temperature (50–70°C), air velocity (0.5–1.5 m/s), and sample thickness (4–8 mm), were...

Induction of beige cells causes the browning of white fat and improves energy metabolism. However, the central mechanism that controls adipose tissue browning and its physiological relevance are largely unknown. Here, we demonstrate that fasting and chemical-genetic activation of orexigenic AgRP neurons in the hypothalamus suppress the browning of white fat. O-linked β-N-acetylglucosamine (O-Gl...

The primary task of white adipose tissue (WAT) is the storage of lipids. However, "beige" adipocytes also exist in WAT. Beige adipocytes burn fat and dissipate the energy as heat, but their abundance is diminished in obesity. Stimulating beige adipocyte development, or WAT browning, increases energy expenditure and holds potential for combating metabolic disease and obesity. Here, we report tha...

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...

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...

Systematic study of how different drying methods, namely hot-air drying, vacuum-drying, and freeze-drying, affect color, browning index, degree of rehydration, water solubility, and vitamin C content is critical for utilizing pine needle powders (PNP) as a novel ingredient in functional foods. Samples prepared by vacuum-drying showed a significantly higher L*-value, whereas higher a*- and b*-va...