The browning kinetic was recorded using color data information from images of avocado slices. GLCM image texture was used to describe the reaction. In the experiment, images of avocado slices stored at 4°C were captured and saved in tiff format. The classical color intensity index (the mean L* value) and some statistics GLCM image textures were used. Results showed that it is possible to use GL...

regarding to economical importance of kiwi fruit, its wastes such as highly ripe or partially dried up fruits can be used to produce more economically valuable products like fruit leather. therefore, the aim of present study was the effective factor evaluation of kiwi fruit leather production. the samples were studied in two groups, raw and cooked fruits which were treated in a boiling water ba...

The consumers interest in gelatin authentication is high due to allergic reactions and adoption of Halal and Kosher eating cultures. This research investigated browning development due to enzymatic hydrolysis and presence of Cu2+ during Maillard reaction of fish, porcine, and bovine gelatin. The rate of browning index samples showed two phases-rapid and slow-for all the gelatin samples and chan...

Peel browning disorder has an enormous impact on the exterior quality of 'Huangguan' pear whereas the underlying mechanism is still unclear. Although different methods have been applied for inhibiting the peel browning of 'Huangguan' pear, there are numerous issues associated with these approaches, such as time cost, efficacy, safety and stability. In this study, to develop a rapid, efficient a...

In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºC for 1 min. The effect of pasteurization on vitamin C, total phenolic content  and juice color was evaluated. The samples pasteurized conv...

microwave assisted fluidized bed drying is a novel drying technique which reduces drying time and yields higher quality products. in this study the effect of this method on color changes of whole and cut hazelnut kernels was investigated. the parameters of color and resulting total color change, chroma, hue angle and browning index were also calculated during drying in three temperatures (40, 5...

A three-factor Box-Behnken design was adopted for studying the simultaneous effects of processing variables such as fat (10-30%), wheat bran (5-15%) and NaCl (0-2%) on the colour changes (L*, a*, b*, whiteness index, saturation index, hue-angle, total colour difference and browning index) of cooked beef meatballs. In addition, the ridge analysis was conducted to find the values of processing va...

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, ...

There are two distinct types of adipose tissue which have different functions within the body, white (WAT) and brown (BAT). Browning of WAT occurs with increases in the WAT sympathetic nervous system (SNS) drive. In this regard we previously reported that melatonin (MEL) stimulation of MEL receptor 1A (MEL1a) within the SNS outflow to the WAT might be implicated in a naturally-occurring reversa...

in this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of aloe vera gel juice was investigated. aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºc for 1 min. the effect of pasteurization on vitamin c, total phenolic content  and juice color was evaluated. the samples pasteurized conventi...