• Journal of Mushroom
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• v.5 no.3_4
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• pp.91-97
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• 2007

Shiitake mushroom (Lentinula edodes) is usually cultivated on the oak log. Log cultivation of this mushroom is getting difficult to get oak logs and has a weak point of its long cultivation period. Recently sawdust cultivation is getting increase. It is important to make mycelia browning on the substrate surface. This browned surface in sawdust cultivation plays an important role like as artificial bark of the oak log, which protects the other pests and suppresses water evaporation in the substrate. The period for mycelia browning is so long that the sawdust cultivation of Shiitake mushroom can not spread well into the mushroom farms. The development of methods for the rapid mycelia browning is quite required. In this article we would like to discuss about the enzymatic activities related mycelia browning and search the methods of cultivation period reduction.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.71-79
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• 2010

This study was conducted to develop fresh-cut and processed pears. After treatment of citric acid (1%) or N-acetylcysteine (0.2 M), and co-treatment of citric acid (1%) and N-acetylcysteine (0.2 M) into the pears c.v. 'Wonhwang', the quality changes of pears during cold storage ($1^{\circ}C$) for 10 days were investigated respectively. Pear quality and the taste of pears increased much more in those treated with anti-browning agents than those in the control group at 10 days after anti-browning treatment and cold storage. Changes in Hunter b values of pears treated with 0.2 M N-acetylcysteine were insignificant. Those with Polyphenol oxidase (PPO) activity and ethylene production were had the most decreased effects and those with the phenolics compound contents were the most lowered. Firmness of fruits increased in treatment of 0.2 M N-acetylcysteine + 1% citric acid solution. The amount of respiration decreased in the application of 1% citric acid solution. Consequently, fruit freshness can be maintained more effectively by the treatment of the anti-browning agent compared to non-treatment, even if the effectiveness were different among different kinds of anti-browning agents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.201-206
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• 1998

The antibrowning effcts of cysteine, citric acid and ascorbic acid on the browning reaction of enzymatic garlic hydrolyzate were investigated at 37$^{\circ}C$ for 12 days. Cysteine was the most effective antibrowning agent followed by citric acid. The antibrowning effects of cysteine and citric acid were greater as concentrations increased, and the optimal concentration of both cysteine and citric acid as antibrowning agents was 0.3%. Ascorbic acid itself contributed to the browning reaction and showed an accelerating effect as the concentration increased. The addition of 0.1% ascorbic acid as synergist either to 0.3% cysteine or 0.3% citric acid did not enhance significantly the antibrowning effect of cysteine or citric acid. When stored at 3$0^{\circ}C$, 4$0^{\circ}C$ and 5$0^{\circ}C$, the browning reaction was accelerated as the temperature increased, especially at 5$0^{\circ}C$. Even though the effects of citric acid and cysteine as inhibitors on the browning reaction decreased as temperature increased, cysteine was more effective in decreasing browning reaction than citric acid.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1349-1351
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• 2008

This study examined the effects of temperature, D-psicose concentration, pH, and various amino acids on the Maillard browning reaction of D-psicose and glycine mixture and compared browning color intensity with those of other sugars, such as sucrose, D-glucose, D-fructose, and D-tagatose. When D-psicose (0.1 M) and glycine (0.1 M) mixture was heated at $70-100^{\circ}C$ for 5 hr, the absorbance at 420 nm increased with increasing reaction temperature and time. The Hunter a, b values, and color difference (${\Delta}E$) increased with increasing D-psicose concentration and pH within the range of pH 3-7 except at pH 6, while the L value decreased. The rate of Maillard browning reaction was in order of D-tagatose>D-psicose $\fallingdotseq$ D-fructose>D-glucose>sucrose. The browning color intensity of the D-psicose-basic and non-polar amino acids mixtures was higher than that of the D-psicose-acidic amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1140-1146
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• 1997

Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste (mixed treatment) were stored at 3$0^{\circ}C$ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.

• Food Science and Industry
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• v.50 no.1
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• pp.26-35
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• 2017

Obesity is a worldwide problem that is associated with metabolic disorders. Obesity is caused by the accumulation of an abnormal amount of body fat in adipose tissue. Adipose tissue is a major metabolic organ, and it has been classified as either white adipose tissue (WAT) or brown adipose tissue (BAT). WAT and BAT are characterized by different anatomical locations, morphological structures, functions, and gene expression patterns. WAT is mainly involved in the storage and mobilization of energy in the form of triglycerides. On the other hand, BAT specializes in dissipating energy as heat through uncoupling protein-1 (UCP-1)-mediated non-shivering thermogenesis. Novel type of brown-like adipocyte within WAT called beige/brite cells was recently discovered, and this transdifferentiation process is referred to as the "browning" or "britening" of WAT. Recently, Brown fat and/or browning of WAT have been highlights as a new therapeutic target for treatment of obesity and its related metabolic disorders. Here, we describe recent advances in the study of BAT and browning of WAT, focusing on proteomic approaches.

• English & American cultural studies
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• v.17 no.2
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• pp.1-27
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• 2017

My aim in this paper is to provide a clear view of Victorian gender ideology and highlight the role played by Browning's dramatic monologues in the challenge against the strict patriarchal codes of the era. Laura Mulvey's Male Gaze theory in cinema is especially useful for understanding Browning's most well-known dramatic monologues, "Porphyria's Lover," and "My Last Duchess," because these poems are structured by polarities of looking and being looked at, the active and the passive. In her 1975 essay "Visual Pleasure and Narrative Cinema", Mulvey introduced the second-wave feminist concept of "male gaze" as a feature of gender power asymmetry in film. To gaze implies more than to look at – it signifies a psychological relationship of power, in which the gazer is superior to the object of the gaze. She declares that in patriarchal society pleasure in looking has been split between active/male and passive/female. Browning's women are subject to the male gaze, but they refuse to become the objects of a scopophilic pleasure-in-looking. Porphyria and the Duchess don't exist in order to satisfy the desires and pleasures of men. They reveal themselves as an autonomous being - reserved in Victorian gender dynamics for men. Mulvey advocates 'an alternative cinema' which can challenges the male-dominated Hollywood ideology. It is possible to say that Browning's dramatic monologues correspond to Mulvey's 'alternative cinema' because they show a counterview in terms of the representation of woman against the Victorian patriarchal ideology.

• Food Science and Preservation
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• v.19 no.1
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• pp.31-36
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• 2012

Fresh-cut burdock roots were processed at 4 and $25^{\circ}C$, respectively. The fresh-cut burdock roots were treated with different browning inhibitors (3% citric acid, 3% sodium chloride, 0.3% cystein, and 3% sodium acetate solutions), and the changes in their quality and browning characteristics were investigated. The respiration rate and browning index of the cut roots prepared at $4^{\circ}C$ were lower than those of the cut roots prepared at $25^{\circ}C$. The soluble solid content was higher in the cut roots prepared at $4^{\circ}C$ than in those prepared at $25^{\circ}C$. The weight loss and flesh firmness were not affected by the processing temperatures. Among the browning inhibitors, 0.3% cystein showed the best browning-retarding effect. There was no difference in phenolic compound content between the browning-inhibitor-treated roots and the nontreated roots, but the PPO activity was higher in the latter than in the former. Therefore, the processing temperatures of fresh-cut burdock roots affected their quality and browning development, and the combination of a low processing temperature and the use of the proper browning inhibitor should be applied for the higher quality of the produce.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.396-400
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• 1995

The antioxidant effects in soybean oil was investigated by browning reaction mixtures formed by sugar and reaction temperatures above 110$^{\circ}C$. 0.1 M solution of xylose, glucose and sucrose were heated at 110, 120, 130, 140 and 150$^{\circ}C$ for 24 hrs respectively. A reaction rate constant(k), activation energy (Ea) and Q$\sub$10/ value were determined by color intensity that was measured absorbance at 490 nm in each temperature. Soybean oil containing the ethanol extracts taken from the browning reaction mixtures that were heated at 110, 130 and 150$^{\circ}C$ was stored in an incubator kept at 45.0${\pm}$1.0$^{\circ}C$ for 24 days. The results are as follows: 1. When 0.1 M solution of xylose, glucose and sucrose were heated at 110$^{\circ}C$ and 120$^{\circ}C$, the intensity of glucose browning mixtures was the highest, but heated at 150$^{\circ}C$, the color intensity increased in order of xylose > glucose > sucrose after 24 hrs. 2. The reaction rate constant (k) was increased rapidly above 140$^{\circ}C$ and appeared maximum at 150$^{\circ}C$, esp. xylose was the highest. The activation onergy (Ea) of xylose was the highest as 93.28 Joule/mole and the Q$\sub$10/ value of xylose was appeared 1.28. Q$\sub$10/ value was also the highest in xylose. 3. The browning reaction mixtures that were heated at 110$^{\circ}C$ appeared little antioxidant effects. But, in heated at 130$^{\circ}C$ and 150$^{\circ}C$, the antioxidant effects appeared in sucrose browning reaction mixtures. Therefore, in browning reaction mixtures that heated above 110$^{\circ}C$, only sucrose browning reaction mixtures appeared antioxidant effects and xylose, glucose appeared little antioxidant effects. On the contrary xylose and glucose increased peroxide values of soybean oil.

• Korean Journal of Medicinal Crop Science
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• v.6 no.1
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• pp.33-37
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• 1998

Browning index rised rapidly within 15 hrs to 83% of total browning in Jang - ma (Dioscorea batatas Decne) tissues at $40^{\circ}C$ while 37% in Dan - ma. Therefore, the degree of browning process of Jang - ma was faster than that of Dan - ma. Browning in Jang - ma was inhibited by treatments of NaCl which showed 48 and 39% inhibition, respectively, after 48 hrs of incubation. Also the treatment of $80^{\circ}C$ heating showed excellent inhibition within 24 hrs. In the case of Dan - ma, browning process was inhibited by treatments of 1 and 0.5M NaCl and $70^{\circ}C$ heating, which showed 43, 26 and 23% inhibition, respectively, after 48 hrs of incubation.