Excerpts

Isorhamnetin content exhibited a decreasing trend in all groups ( Figure 5 E).

In general, To and Tp showed an increasing trend to 73.71 ± 0.24 °C and 77.35 ± 0.04 °C (for IR), respectively, with the increase of amylose content, while Tc showed no obvious trend with the variation of amylose content and was between 80.41 ± 0.28 °C and 83.99 ± 0.62 °C ( Table 1 ).

The amylose content also affected ΔH of the rice flour, demonstrating a decreasing trend with the increase of amylose content.

As the temperature increased from 60 to 80 °C, the TGC showed a trend of first increasing and then decreasing.

Avocado supplementation showed a trend for lower fasting insulin after 12 weeks compared with control food intake (126 ± 9.42 vs. 133 ± 10.1).

01312 counts of the sous-vide-cooked chicken breasts had an increasing trend during 21 days of mild chilled storage at 10 °C ( Table 4 ).

Novel Technological Interventions There has been an increasing trend in utilizing exogenous plant proteinase to improve meat tenderness and eating qualities.

Lean body mass showed a trend opposite to that of visceral fat in the respective groups.

Disulfide bonds also contributed to the formation of the MP gel and showed an increasing trend with the increase in the added concentration of feruloylated oligosaccharides.

The fluorescence intensity of tryptophan showed a decreasing trend as the amount of FOs increased, showing a typical dose–response relationship, which indicated that tryptophan residues entered a more hydrophilic environment through the binding of FOs.

Since the experimental group (GP+) had a higher percentage of linoleic acid, which was nearly significant, this could represent a contradiction.

The p < 0.05 means significant difference, and p < 0.01 or p < 0.001 indicates extremely significant difference. 3.

In fact, the microbial cells proliferated in the two control juice samples but had a decreasing trend in the three samples containing the active pad, where the growth was completely inhibited.

The total sugar content showed a trend of decreasing initially and then increasing with the amount of yeast addition, showing the lowest total sugar content when the alcohol content was the highest.

Regarding the texture, it was observed that all Barhi date samples exhibited a decreasing trend in texture scores with the progression of storage time, but control exhibited the greatest decrease (6.19 after three weeks of storage), and PPE-treated samples showed the least (7.06 after six weeks of storage).

In addition, the linear association between the two methods was also highly significant, with a p -value of <0.0001. 3.4.

As shown in Figure 3 a,b, GAD activity reached the highest value when cold stress was at 1 h and then exhibited a decreasing trend as cold stress time was prolonged.

At the same PP concentration, with the increase in CA additions, the sensory personnel’s degree of preference for the product showed a trend of first increasing and then decreasing, and the degree of preference score of 0.6%CA was higher than that of the samples without CA addition.

The formation of cyanidin significantly decreased the mDP of purified proanthocyanidins, while the mDP of proanthocyanidins in grape seed extract showed a highly significant difference.

The contents of these compounds in both treatments showed a trend of first increasing and then decreasing, in which neo-chlorogenic acid reached the peak value at 9 h, while other individual phenolic compounds peaked at 6 h.

The Spd content of the two treatments exhibited an increasing trend, and the Spd content of H 2 S treatment was always significantly ( p < 0.05) higher than that of control ( Figure 5 B).

In terms of the understanding of the definition of local food, an interesting trend can be seen showing a higher regional interpretation of the definition of local food in the group “I trust the Selected Quality label” compared with the group “I trust the Organic label” ( Supplementary Table S2 ).

At the same time, the drying rate showed a trend of first increasing and then decreasing.

There was a highly significant positive correlation between total flavonoids and total phenols, probably because total phenols and total flavonoids are heat-sensitive components with synergistic effects [ 55 ].

The TSS, TA, and AA Content The TSS content of fresh-cut pineapples after different treatments during storage is shown in Figure 2 a, showing an increasing trend in all the groups.