Excerpts

Furthermore, the response values of W1C, W3C, W5C and W1W sensors were significantly different ( p < 0.05) among treatments; W1C, W3C and W5C sensors showed an increasing trend of response values with the increase in the KCl substitution ratio, which was opposite to the trend of the W1W sensor, perhaps because of the differences in moisture content and metabolites among treatments.

Regardless of the cultivars, the tea samples almost showed a decreasing trend in total phenolic content as the fermentation degree of tea increased.

The stability of each community shows an increasing trend, but the growth rate varies among them.

As treatment time and cycling increased, the thermodynamic parameters (T o , T p , T c ) of potato starch showed an increasing trend.

Compared with native starch, RDH and CDH treatments increased the crystallinity of starch in an overall trend, leading to a better microcrystalline structure and a more orderly rearrangement of starch molecules [ 30 ].

studied the DHT of chestnut, waxy corn and sweet potato starch, PV, TV, and FV also showed a decreasing trend.

These results are supported by previous research demonstrating that fruit ripening is involved in an increase in the solubility of pectin polysaccharides (WSP and ISP) and facilitates a decreasing trend of chelate-soluble pectin (CSP) [ 9 ].

During storage, the GalA content of AIR in orange juice and mixed juice showed a decreasing trend but remained stable in the kiwifruit puree.

During the pre-fermentation period, the phenol content showed a decreasing trend, which may be due to the binding of proteins in apple juice with phenol could produce insoluble complexes [ 31 ].

The development of innovative products using value-added ingredients has become an important trend in the bread manufacturing industry in an effort to meet the demand of a new generation of consumers seeking healthier lifestyles [ 2 ].

A slight trend toward a higher concentration of squalene and phytosterols was associated with increased values in the percentage moisture of the larvae batch.

Analyzing the 1074 articles related to “inclusion of agro-food waste in pig diets”, an increasing trend in the number of publications over the past 15 years was shown, reaching a peak of 911 and 751 articles in 2020 and 2021, respectively ( Figure 3 A).

The turbidity of BLF solution at different pH all showed an increasing trend, particularly a substantial rise (from 3.06% to 59.53%) of turbidity was observed at pH 7.0, demonstrating that BLF was most susceptible to aggregation at pH 7.0.

Such an increasing trend was also observed in previous studies when wheat dough was added to wheat bran [ 23 ].

Relevant studies have shown that with the increase of the CA concentration and the prolongation of the hydrolysis time, the crystallinity of the starch granules also shows a decreasing trend [ 18 , 21 , 34 , 35 ].

In contrast, the λ max of BGALAo did not change after adding DES, but its fluorescence maximal intensity ( I max ) showed a decreasing trend.

The results ( Figure 3 E) showed that an increasing trend in the signal strength of the T-line was observed with increasing Abs amounts.

The moisture contents showed a sharply increasing followed by a decreasing trend from the premoult to postmoult II stage in male and female crabs, respectively, while the lipid content showed an opposite trend that generally followed the negative correlation phenomenon between lipid and moisture contents [ 35 ].

The protein contents in the edible parts of the female (70.29%, 64.53%, 62.97%, and 65.55%) and male crabs (70.33%, 65.35%, 62.11%, and 68.65%) first showed a decreasing trend and then an increasing trend from the premoult stage to the postmoult II stage.

Unlike aldehydes, esters and alcohols showed a decreasing trend.

The WHC of protein gel increased significantly ( p < 0.05) after adding SCF and showed a trend of first increasing and then decreasing ( Figure 1 b).

Meanwhile, the oxidative stability indices began to show a decreasing trend when the pressing temperature was greater than 120 °C.

Food Consumption Patterns From 2000 to 2016, the per-capita food consumption in Bayannur displayed a decreasing trend.

In this study, overall, the pH showed a decreasing trend, probably because the alkaline substances produced by protein degradation were insufficient to neutralize the acidic substances produced by glycogen degradation.

During storage, T 23 of the samples in the treatment group generally showed a trend of rising first and then declining, while A 23 was significantly different from the control group ( p < 0.05), which was due to the rupture of the cell membrane during storage and the increase of membrane permeability [ 22 ].