Excerpts

In contrast, linalool oxide (pyranoid), benzyl alcohol, and phenylacetaldehyde presented higher contents in JGY and JX, with an increasing trend in both FJG and FJX compared to Fud.

A decreasing trend was observed in the control and treatment groups, and obvious browning and gradual wilting began at 9 d in CK + PE and H 2 + PE groups, with more obvious softening of the mushrooms upon completion of storage; after 15 d, the sensory score was 31.03 and 34.31, respectively, which represented a loss of commercial value.

It has become an important trend in the development of edible mushroom preservation technology and has extensive application prospects in postharvest preservation of fruit and vegetables, attracting widespread attention from researchers [ 16 , 19 ].

The H 2 O 2 content showed an increasing trend and then decreased, showing a decrease after 12 d of storage, and the H 2 O 2 content in H 2 + NA was continuously at a low level.

As indicated in Table 5 , the model F-value was 66.83, and p < 0.0001, signifying that the model was highly significant, indicating the effectiveness of the model.

After intragastric glucose administration, blood glucose levels in all groups showed an increasing trend in the first 15 min.

[ 22 ] observed a decrease in the total free amino acids during the fermentation of dried longan, and individual amino acids showed a decreasing trend.

However, as taste strongly influences acceptance, the direct effects of aroma and texture remain highly significant and impactful.

During storage, 2-heptanol had a decreasing trend, while the 1-octen-3-ol level tended to increase. 1-Octen-3-ol, derived from lipase-catalyzed reactions and the oxidative decomposition of unsaturated polyunsaturated fatty acids, was an important aroma contributor with a mushroom odor due to its low threshold.

In addition, the changes of key aroma compounds of DPD at different storage temperatures (25 °C, 4 °C) were explored, and the results demonstrated that the key aroma compounds showed an overall trend of attenuation with the increase in time.

Linear fitting revealed that 1-octen-3-ol, hexanal, 3-methylthiopropanal, decanal, and 2,5-dimethylpyrazine showed an increasing trend in their contents during storage, while 2-heptanol, (E)-2-octenal, ethyl hexanoate, and dimethyl trisulfide showed a decreasing trend.

There was an increasing trend in L-histidine in Nangeng 5718 harvested in all regions.

The data underline regional inequalities in the level of food waste: countries such as Spain and Croatia have attained continuous reductions, while countries like Cyprus and Denmark have shown an increasing trend.

The dough stability time is a measure of resistance to mixing, and FG06 had a dough stability time of 3.59 min, which was 2.16 min higher than JM23, a difference that was highly significant.

In addition, there have been studies indicating that the octanoic acid content in baijiu showed an increasing trend after electric field treatment [ 32 , 39 ].

Its environmental impact is almost insignificant in most categories, making it a highly sustainable food preservation technology and an environmentally friendly alternative to other food preservation methods [ 37 , 38 ].

As shown in Table 6 , the p value of model was less than 0.0001, which proved that the model was extremely significant.

However, the weight and density exhibited a decreasing trend in the P6 sample, which could be related to the lower moisture retention upon baking, an effect previously reported in protein- and fiber-enriched crackers [ 44 ].

Interestingly, for firmness, both factors were highly significant during the 2023 and 2024 years, but the interaction was not significant, indicating an independent effect of each factor.

After seven days of treatment, the HT and FMT groups exhibited a decreasing trend in these inflammatory markers.

Their antioxidant, antiaging, and antimicrobial activities render them promising ingredients in skincare and personal care products, while their antimicrobial and antiparasitic properties are likely to be significant in natural preservative formulations.

CT also had no significant effect on the TSS content (°Bx), TAc content (g/L), or pH of the must, although there was a clear trend toward a higher TSS content and pH at a lower crop load (CT).

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.

Approximately 12% of arabinose, 5% of galactose, and 4% of xylose were detected, and their contents showed a decreasing trend after extrusion treatment.