Excerpts

In the intervention groups of this experiment, as mentioned above, the abundance of bacteria increased, and the content of SCFAs also showed an increasing trend.

The “model p -value” of the ANOVA was very small (<0.0001), the “lack of fit” was not significant ( p -value of 0.1097), and it had the appropriate coefficient of determination (R 2 = 0.98) and adjusted coefficient of determination (R 2 adjusted = 0.96), so the quadratic polynomial model was highly significant and sufficient to represent the actual relationship between the response and the significant variables.

A comparison between the Baijiu samples before and after addition revealed ( Figure 8 d–f) that the post-addition Baijiu sample had significantly fewer off-flavors than the original Baijiu sample, a decreasing trend in perceived stimulation, and a significant decrease in spiciness upon consumption, but it may reduce the intensity of aroma release in the oral cavity.

The concentration of LCFAEEs in Baijiu showed an increasing trend within 20 years with the increase in storage time.

Figure 7 demonstrates that the D eff values exhibited an increasing trend with the rising temperature.

It was found that consumers preferred impeccable products, but when products were presented with differently designed price badges, there was a positive trend to purchase the suboptimal items.

This is an encouraging trend, given that biometric approaches can help the industry better understand its consumers when used with traditional explicit measurements.

Cooking losses decreased with the extension of the UHP time of kraft collagen, reaching a low of 20 min, and showed an increasing trend thereafter.

The caproic acid concentration (X 1 ), reaction time (X 3 ), and temperature (X 4 ) had extremely significant effects on the demulsification rate, while the solid-to-liquid ratio (X 2 ) did not have a significant effect.

With the increase in TP content, the G’ value decreased successively, and the change rate showed a decreasing trend, which indicated that adding TP can inhibit the aging behavior of WS.

Under the same contents of QS, the zeta potential of the POB emulsions generally showed a decreasing trend with increasing extraction pH.

There was a decreasing trend in pH and TA values of fermentation liquid from sour bamboo shoots, followed by a stabilizing trend.

Additionally, when examining the crabs by size classes, a decreasing trend in fat content was observed with increasing size in all examined edible parts of females, but in the meat of males, an increasing trend in fat content was noted. 3.4.

In recent years, there has been a strong trend for the consumers to adopt healthier lifestyles and to convert to healthier eating patterns.

According to the FRAP assay, pretreated samples with N 2 and air plasma showed an increasing trend in antioxidant properties compared with control samples.

p < 0.05 indicated that the difference was significant, p < 0.01 indicated that the difference was very significant, and p < 0.001 indicated that the difference was extremely significant; all three were statistically significant.

[ 6 ]; the 2-acetyl-2-thiazoline concentration exhibited an increasing trend (8.03 μg/kg to 9.39 μg/kg) with increasing IMF level (2.24% to 5.17%), but these values were lower than those detected in our study (18.48 μg/kg and 10.9 μg/kg were detected in H-IMF and L-IMF, respectively).

In general, the WAI (2.51–5.61 g/g) and protein solubility (20–46%) showed an increasing trend, while the LGC decreased from 17–18% to 14–15% with an increase in the % CS in raw protein blends.

Similar to the WHC results, the bulk density results indicate that the most significant differences exist between the most extreme treatments, 0 and 90% CS, with a slight trend shown for the intermediate treatments that would need to be confirmed by further research. 3.9.

There was also a decreasing trend for chewiness as the % CS increased that was very comparable to the trend seen for hardness.

At the genus level, Figure 4 B showed that with the extension of dry aging time, Corynebacterium , Macrococcus , Dermacoccus , Brochothrix , and Kocuria decreased by 16.63%, 4.61%, 3.69%, 14.50%, and 3.62%, respectively, while Acinetobacter , Rhodococcus , and Prauserella showed an increasing trend.

As Figure 4 demonstrates, there was a clear trend of a longer survival time for Campylobacter in the presence of chicken juice compared to PBS.

coli showed a trend consistent with that of the ATP content.

China’s node degree in the backbone network showed a trend of first decline and then rise.

The scale of trade links at each network level has increased, resulting in an increasing trend in the number of links at each level.