Excerpts

[ 6 ] found that during the storage process, the retrogradation enthalpy (heat absorption required for starch to return from a gelatinized state to its original ecology, ΔH) of steamed bread showed a trend of increasing first fast and then slow, but with an increase in a wheat bran addition, ΔH gradually decreased, indicating that wheat bran could inhibit the recrystallization of amylopectin in steamed bread, thus delaying the aging of steamed bread.

It can be seen from the table that, with the extension of storage time, the A 21 of the leavened pancakes showed a decreasing trend as a whole, and the A 22 showed an increasing trend as a whole, indicating that during the cold storage process, the tightly bound deep bound water in the leavened pancakes gradually changed to weakly bound water that could flow more easily.

Regarding ζ-potential, the WPI-stabilized emulsions demonstrated a decreasing trend with increasing NaCl concentration, attributable to the electrostatic shielding effect exerted by salt ions.

However, within the pH range of 7.0–12.0, the free sulfhydryl groups in EGP exhibited a decreasing trend as the pH increased, which can be attributed to their propensity to form disulfide bonds when exposed to a polar environment for an extended period, leading to a reduction in SH clusters [ 46 ].

With the decrease in FT temperature and the increase in the number of FT cycles, L shows an increasing trend. a* value represents the red–green spectrum.

At the same time, the ACC was higher when there were one and two aggregation layers, but showed a decreasing trend as the aggregation layers increased.

Conversely, a decreasing trend was noted for the 95% ethanol extract.

[ 28 ], in which olive oil (fortified with caffeic acid) extracted from sodium alginate beads showed an increasing trend of TEPC for the first 14 days and then a decline after 30 days of storage at 20 °C.

For instance, the correlation between umami and richness is highly significant at 0.81, with the highest number of shared features at 44.

The ANOVA factorial analysis showed that the floral and sweetness attributes had a moderately significant effect on the crystallization parameter, and it was mainly related to the botanical origin (72.97% of the variance).

[ 27 ] showed a trend for higher TBARS values at 600 MPa compared to samples exposed to lower pressures up to 400 MPa.

The restrictions imposed by economic security and ecological resource security on China’s food security are showing an increasing trend year by year.

As the temperature increased, the extraction rate showed an increasing trend.

Despite the observed differences in the red blood cell count and hematocrit and a trend toward significance in the iron concentration, none of these parameters presented differences in the same manner in the double-dose group as would be expected.

At the phylum level, the abundance of the Firmicutes phylum showed an increasing trend from group A to group C, while that of the Bacteroidota phylum showed a decreasing trend.

In the gel intervention groups, the length of intestinal villi showed a trend of increasing and then decreasing, reaching the longest length significantly in the 30-gel group ( p < 0.05).

In the two-component solvents, as the oil content increased, the protein solubility in P + urea and P + 2-ME showed a trend of first rising and then declining, and the solubility decreased when the oil content was above 5%.

The variables with the best adherence to the model were pre-selected, mainly the variable stage, which was selected as a highly significant predictor, and HUE, considered a less-important variable to explain total sugar.

Chewiness, elasticity, resilience, and gel strength generally showed a trend of first increasing and then decreasing, while cohesiveness showed no significant difference.

Correlation Analysis of Quality Indicators of Kelp Gel Edible Granules The total bacterial count and ΔE showed a highly significant positive correlation with storage time and the comprehensive sensory score showed a significant negative correlation with the storage time of the 4 °C stored product.

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).

Fourier transform infrared spectroscopy revealed an increasing trend in α-helix and β-turn content and a decreasing trend of β-sheet and random coil content.

This was similar to the effect of temperature on the calcium-chelating rate of pig bone collagen peptides [ 16 ], which also showed a trend of first increasing and then decreasing.

At the same time, there is a strong trend toward the use of biocompatible, biodegradable, and non-toxic delivery systems.