Excerpts

The HPP apples showed a highly significant reduction in L* and an increase in a* towards a darker colour.

longum at both doses showed a decreasing trend of IFN-γ mRNA expression in the ACD-induced mice but not significantly different ( p > 0.05).

A comparative analysis of WAC for chickpea, pea, and soy proteins subjected to various levels of heat pretreatment, as presented in Figure 2 , demonstrates a decreasing trend with a higher pretreatment temperature for all the protein sources.

In Figure 5 g,h, both RMSE and MAPE generally show a decreasing trend as the increment of epochs increases, with the notable exception occurring at 550 epochs, where this trend does not hold.

In the “not baked” groups, the total acid showed a trend of increasing and then decreasing with the extension of the fermentation time, and the maximum value of the majority of the samples were observed at 30 d of fermentation.

With the extension of fermentation time, the content of EGCG, ECG and CG showed a decreasing trend, while EGC tended to increase gradually ( Table 2 ).

The results exhibited an increasing trend in sprout length for concentrations ranging from 0 to 60 mg/L, followed by a decreasing trend from 60 to 100 mg/L ( Figure 1 B).

As shown in Figure 6 C, the E value of NaCas gradually decreased with time to an equilibrium value of approximately 13.15 mN/m, indicating that the adsorption layer of NaCas was susceptible to sinusoidal periodic oscillatory deformations and disruption of the interfacial structure, while the E curves of RBP-NaCas and RBPNs-NaCas exhibited an increasing trend until approaching an equilibrium value at 36.16 mN/m and 35.28 mN/m, respectively, indicating that the intermolecular interactions between molecules increase with the adsorption of composite proteins, and the interfacial behaviors of composite proteins were dominated by RBP and RBPNs components.

The results revealed an increasing trend in people’s genetic knowledge literacy.

Consequently, the content of reducing sugar exhibited a decreasing trend.

However, the r value of ANS showed a trend of increasing first and then decreasing.

The results showed that with the increase in ball milling time, the CAC of the three kinds of citrus fibers showed an increasing trend, which agrees with present studies.

Dynamics of Physicochemical Factors during Reinforced Fuqu Application The moisture of the four groups showed an increasing trend ( Figure 5 A), and this uptrend could be attributed to microbial activity that metabolizes macromolecules and produces H 2 O [ 18 ].

p ≤ 0.05, 0.01, 0.001 indicates for difference, significant difference, and extremely significant difference in results, respectively. 3.

WHC exhibited a decreasing trend as storage time progressed, whereas syneresis increased over the same period.

The cropland footprints of the four crops exhibited a decreasing trend over the 23-year period due to advances in crop varieties and production methods.

As shown in Table 3 , the model F-value was 132.95, and the p -value was <0.0001, which indicated that the model was highly significant.

The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control.

CK was 674–705, and the total number of DEMs between the two-by-two oral–gastrointestinal digestion sample comparison groups (A–H) showed an increasing trend with an increase in the difference in digestion time among the comparison sample groups.

The green fruit weight showed a decreasing trend from October 19 to October 29, with an average of 26.07 g on October 29.

The green fruit weight of the ‘Wichita’ cultivar showed an increasing trend from October 9 to October 19, with the highest green fruit weight reaching an average of 29.06 g.

There was a highly significant difference between the crude fat content of fruits on September 15 (63.45%) and that of fruits on October 9 (77.07%).

There was no significant variation in the de-greened wet fruit weight of the ‘Pawnee’ cultivar, with an overall trend of decreasing and then increasing.

A similar pattern was seen in the CAD activity of okra pods, which showed an increasing trend throughout the storage duration.

Effects of H 2 S on the Contents of Ascorbic Acid, Soluble Protein, Protopectin, and Soluble Pectin in Okra Pods The ascorbic acid content in okra pods was consumed during the ripening process and showed a decreasing trend ( Figure 2 C).