Excerpts

As expected, there was an increasing trend of bioaccessible phenolic content from the gastric to intestinal phase as described in Figure 1 .

Correlations with total mesophilic bacteria seem to separate amino acids into two groups, with arginine, glycine, betaine, and sarcosine being negatively correlated and nine others showing a positive trend.

During storage, the syneresis of the control sample showed an increasing trend, while the syneresis of the yogurt samples with AP gradually decreased during the 20 days of storage.

The adhesiveness of the yogurts with AP showed a decreasing trend, from 1306.9 g∙s (0.2%YAP) to 1219.1 g∙s (1.0%YAP).

Both the G’ and G” showed a decreasing trend with the increase in temperature, suggesting that Pickering emulsion gel was thermal irreversible under this condition [ 30 ].

In this sense, Melini and Melini [ 25 ] have also shown that an interesting trend towards some improvements in GFP composition has emerged.

The D value showed a trend of decrease-increase-decrease with the increase of detection frequency ( Figure 6 ).

Compared with the NC24 group, the relative abundance of Firmicutes in all the yam polysaccharide groups showed an increasing trend except for the RYP group, which decreased from 34.5% to 31.3%, and the HPSYP group increased the most: to 51.4%.

As shown in Table 1 , the springiness of each of the three groups of scallop samples showed a decreasing trend during the storage time.

As observed in crumb colour, the internal crumb lightness (L*) showed an increasing trend as inclusion of SMB100 flour increased.

The Cd concentration in the gut showed an increasing trend from 0 d to 22 d, and then remained relatively stable until the end of the experiment (except that the T4 treatment continued to increase slowly) ( Figure 4 b).

Table 2 shows that the F-value of this model was 27.70, and its p -value was less than 0.01, which the model judged to be extremely significant.

The texture score showed a trend of increasing and then decreasing with the increase of PDF, and the highest score was obtained in sample with 2.0% PDF.

The expression levels of the three genes all showed a trend of first increasing and then decreasing in both the control and treatment groups during storage.

p < 0.05 was considered significant and p < 0.01 was considered extremely significant. 3.

However, after 30 min of contact time, a decreasing trend was first observed.

Nevertheless, the differences in the total lipid concentration between treatments only approached significance.

The p < 0.05 (*) indicates a significant difference, and p < 0.01 (**) indicates a highly significant difference. 3.

Potential Markers of the Oxidised Coffee Note Twenty-five highly significant volatiles describing oxidised coffees with a similar trend in all blends and packages studied, and with a CV% of at least 20, were identified as potential markers for oxidised coffees.

Peroxidase residual activity decreased slowly at 120 °C for 88 min and 130 °C for 50 min, whereas it increased at 120 °C for 143 min and 233 min and 130°C for 66 min and 86 min, indicating an increasing trend in PRA.

This result is in accordance with previous studies [ 33 , 46 ], which reported a decreasing trend in MHC band intensity.

The TBARS values of each group samples showed a trend of increasing first and then decreasing during fermentation.

[ 44 ], who found that improving communication on seafood species, preparation methods, and product forms prior to cooking was barely significant with respect to product origin, production methods, and sustainability certification.

Sea Urchin Consumers’ Perception The multinomial logit model (MNL) estimates are reported in Table 10 , in which all coefficients of the concerned attributes presented positive signs, except for price, as envisaged, and were highly significant at the notable level of 1%.

A value of p < 0.05 represented a significant difference; p < 0.01 represented an extremely significant difference.