Excerpts

However, at large scale results do not seem to indicate a clear trend, which might be due to further differences in the agronomic practices [ 9 ].

However, currently, foodborne outbreak statistics show that there is an increasing trend in fresh-cut produce and associated outbreaks mostly caused by such bacterial agents as Listeria monocytogenes , Salmonella spp. and Escherichia coli O157:H7 [ 8 , 9 ].

In addition, the expression levels of TNF-α showed a decreasing trend in response to the pretreatment with LPLB5 and L. plantarum ATCC 8014 ( Figure 10 c).

Lactic acid contents of fermented milk showed a slightly increasing trend, depending on the C. tricuspidata supplement concentration, which is due to lactic acid fermentation promoted by the addition of C. tricuspidata powder.

The significance level for the calculations was set as follows: significant, p ≤ 0.05; very significant, p ≤ 0.01; and highly significant, p ≤ 0.001. 3.

The CSL biosurfactant showed an interesting trend because ΔE* data increased almost progressively during the skin simulated maceration process and reached the highest values at 96 and 168 h of maceration (9.32 and 11.53, respectively).

Untreated samples, as well as the samples treated with grape seed tannin and CSL biosurfactant, showed an increasing trend whereas those added with grape skin, acacia, and quebracho tannins evidenced the opposite trend, even though the differences were not always significant.

For this variable, a decreasing trend was recorded along the storage period, since, by comparison with the initial value, fruit firmness was reduced by 22% at S 14 ( Table 3 ). 3.2.

There was a decreasing trend in the total number of cattle reared for meat during the studied years.

In this case, a clear trend is observed for protein concentration and the interactions between the proteins.

Although the effect of cooking method was almost always highly significant, and the interaction between meat species/category and cooking method was significant for most of the VOCs and LEFs, it was rarely so large as to change the ranking among meat species/categories.

Nevertheless, studies in a Western population from different ethnicities in the USA and New Zealand failed to detect gender differences in CSD intake [ 65 , 66 , 67 , 68 ], contrasting with the present results obtained in a young, “healthy” Mexican population, were sex differences in the amount of CSD intake were found to be highly significant.

Even if a positive trend was observed during the years 2010–2017, a sudden decrease was described in 2018, probably due to the lack of case reports from some Member States [ 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 ].

The content of polyphenols in soybeans changed with the increase of fermentation time, but showed an increasing trend as a whole.

Moreover, RMD addition did not produce a clear trend in the k of both OJP and OJWP samples.

As shown in Table 1 , TBA content showed an increasing trend, though non-significant, with ageing time (0–12 days), meaning a higher L_OX in aged samples, as it was expected from the results found in [ 8 ].

The storage and loss modulus of Chiba tofu both increased, the network was compact, and the hardness and springiness of Chiba tofu showed an increasing trend.

There was a slightly significant increase in the total mineral content when 5% MOLP was added to brown bread, and there was a significant increase in brown bread with 10% MOLP ( p < 0.05).

There may be significant differences between individuals on the basis of many factors such as age, health, weight, and gender.

There was a clear trend in separation alongside D1 according to the extraction method due, mainly, to fatty alcohol ( Figure 6 A), triterpene dialcohols ( Figure 6 B), sterols ( Figure 6 C) and waxes ( Figure 7 A).

An interesting trend was found in relation to the proportions of simple hydroxycinnamic acids and their respective tartaric acid esters.

A PCA biplot using all identified ethyl esters and higher alcohols is provided in Figure S1 and there is a clear trend in the separation of these compounds.

The suggestion by the focus group that dry-aged lamb left no greasy coating is highly significant as one of the issues that consumers have with lamb meat is the coating of the mouth and throat often experienced on eating lamb due to the high melting temperatures of lamb fat [ 43 , 44 ].

In this context, there is an increasing trend among fruit distributors to include sensory claims on fruit packaging.

Other texture attributes, such as mealiness and crunchiness, were selected only for pome fruit (between 30–45% of consumers) ( Figure 2 E), while astringency level was the least chosen attribute, and was only somewhat significant for stone and pome fruit ( Figure 2 B,C).