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...

In this study Response Surface Methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, pH, total soluble solid, turbidity) and the inactivation of Escherichia coli bacteria in carrot juice. Independent variables in this study were temperature (25-50°C), time (20-40 min) and frequency (0-130 kHz). In this study the...

The colour changes that occur in kiwifruit during the dry process were experimentally studied in order to determine the magnitudes of the parameters for a corresponding colour change model. The drying experiments were carried out under five air temperatures of 40, 50, 60, 70 and 80°C, air velocity of 1.0 m/s and kiwifruit slice thickness of 4 mm. The colour parameters for the colour change of t...

Strategies for driving white adipose tissue (WAT) to acquire brown-like characteristics are a promising approach to reduce obesity. Liraglutide has been reported to active brown adipose tissue (BAT) thermogenesis and WAT browning by rapid intracerebroventricular injection in mice. In this study, we investigated the effects and possible mechanisms of liraglutide on WAT browning by chronic treatm...

Received: December 28, 2013; Revised; January 25, 2014; Accepted: March 2, 2014 . Abstract: A major problem in the micro propagation of litchi is the secretion of polyphenols into the medium by the tissues once excised. This secretion undergoes oxidation to produce substances that kill the tissues. The first visual symptom of deterioration is skin browning which has been reported to appear due ...

Fuji apples may develop the physiological disorders core flush or flesh browning during cold storage in air (RA) or controlled atmosphere (CA) (Argenta et al., 2000). Core flush is a symptom of senescence characterized by yellow-brown discoloration in the core (Wilkinson and Fidler, 1973). In Fuji apples, flesh browning (Photo 1) resembles senescent breakdown because the diffuse, light brown di...

Thermal pasteurization is known as the most common method in food processing. In this study, the effectiveness of come up time on inactivation of heat resistance isoform of polyphenol oxidase (PPO), as a pasteurization index, was investigated during heating of the quince puree in a water bath at 60 to 90 . M5 decision tree, a novel statistical method, was applied to understand the simple relati...