Excerpts

Low-alcohol wines have become an important trend in the wine industry, with most countries following the same broad trend of replacing alcohol with low-alcohol alternatives.

Conclusions There is an increasing trend to develop yogurt alternatives.

In recent years, a clear trend has emerged in consumer demand for food products without preservatives or with minimal natural preservatives.

As shown in Figure 3 , the relative conductivity of the pericarp in all experimental groups exhibited an increasing trend over storage time.

As moisture content and screw speed increase, cutting strength shows a decreasing trend.

Generally, the toughness values showed a trend similar to that of the hardness.

Significance values are indicated as follows: p < 0.0001 very highly significant (****), 0.0001 ≤ p < 0.001 highly significant (***), 0.001 ≤ p < 0.01 moderately significant (**).

Similarly, OHC shows a decreasing trend, with DBF exhibiting the highest value (199.80%) compared to BPI (155.50%), likely due to the loss of low-molecular-weight protein fractions, such as albumins and globulins, during the extraction process [ 37 , 62 ].

This indicates an increasing trend in phosphorus content during storage.

In addition, the redness value of bread crust did not have a clear trend, but all the values were positive, with bread 10PB exhibiting the highest value.

With the increase in awareness of environmental protection, the development of green and sustainable extraction technologies has become an important trend in the field of food aroma analysis.

Differences in protein intake from specific food groups followed the same pattern, with vegans having a much lower intake of proteins not only from animal sources, but also from sweets, fat condiments (e.g., mayonnaise), and plant-based substitutes for milk, and having a much higher intake of proteins from fruit (e.g., bananas) and vegetables (but with borderline significance).

aeruginosa showed a decreasing trend after 3 min of treatment, but the reduction level was significantly lower than that of other strains ( S . aureus , L . lactis , and L . curvatus ).

Specifically, the C5 alcohol family (1-penten-3-ol, (E)-2-pentenol, (Z)-2-pentenol) showed a decreasing trend from MR1 to MR3, with (Z)-2-pentenol presenting the highest concentration.

In bioaccessible fraction, GO and 3-DG showed an increasing trend across digestive stages, while MGO content increased after gastric digestion but decreased significantly after intestinal digestion.

Aroma scores displayed a clear trend, with DB1 scoring the highest (28.5) and DB5 the lowest (23.8) ( Figure 1 ).

A substantial difference between the data was present when p < 0.05, while an extremely significant difference between the data was present when p < 0.01. 3.

[ 52 ] in their study of grape pomace peels and amaranth flours on the color of bread found that the L* values of crumbs and crusts significantly decreased with the addition of grape pomace peels and amaranth flours significantly decreased with the addition of grape pomace peels and amaranth flours, while the a* values of bread crusts showed an increasing trend, which is consistent with the findings of this paper. 3.10.

In addition, the transcription factors Traes_4BL_32D8155C6 and Traes_4BS_373BDBA94 of the TraesCS1A02G007400 gene demonstrated an increasing trend throughout grain filling.

As regards the statistical results, a notable trend observed is the shift in C18:2 n-6 and C18:3 n-3 over time, suggesting that the oxidation or metabolic conversion of these FAs may contribute to the observed differences in the ripening stages.

There was no large overlap in the area of distribution of the samples, which showed a significant trend of separation and good clustering within each sample group.

Regarding the δ 88 Sr variable, the data distribution ( Figure 4 ) for each investigated matrix shows an interesting trend.

After 16 min, the concentration of octanal (C2) exhibited an increasing trend, which may be attributed to the effect of continuous high temperature [ 19 ].

Among saturated fatty acids, arachidonic acid was detected only within the steaming time range of 8–10 min, with its relative content showing a decreasing trend.

In this study, the content of oleic acid showed a trend of first decreasing and then increasing, and there was no significant difference at the 20th min ( p > 0.05).