Excerpts

only observed a positive trend, an increase in MIC values during acid stress [ 28 , 29 ].

Microbial Population The dynamics of the microbial populations in FSBM listed in Figure 4 all showed a trend of increase followed by a decrease.

Because the low-temperature environment is not the optimal temperature for enzymes in microorganisms, the SOD activity of the two strains showed a decreasing trend.

In general, it can be observed that the bread mineral content showed a decreasing trend with reducing tef flour dosage.

However, an interesting trend reversal was observed beyond biomass level of 10% where increase in cut force was observed for SEP 12.5 and SEP 15.

For all analyses, the critical p -value was set to 0.05 and 0.01 for significant or extremely significant differences. 3.

Because some other researchers found that medium and short chain fatty acids (C 8:0 –C 12:0 ) showed a trend of first increase and then decrease with haustorium growth [ 1 , 7 ].

However, many specific market reports clearly indicate an increasing trend in the importation and regional production of SP, jointly driven by the international consumer demand, novel retailing, and distribution channels, but mostly a climbing market share pushed by China as the leading producer [ 46 , 47 , 48 , 49 ]. 1.2.1.

Based on the data obtained from individual measurements taken during the heat treatment of milk samples with an increasing trend of temperature (65, 75, 85, 95 and 100 °C) for different times (10, 20 and 30 min), certain trends in milk protein concentration in terms of the proportions of α-cas, β-cas, κ-cas, β-lg and α-la were identified, in direct proportion with increasing temperature and heating time of the milk samples.

Verma [ 35 ] reported an increasing trend in the organoleptic numbers with high maltodextrin amount with respect to the structure and consistency, melting in mouth, flavor and total acceptability.

A total of 37 VOCs were detected, and the total content showed an increasing trend from 2164.85 to 10658.68 μg/kg during the whole storage.

The experimental effect on intention to eat less meat was marginally significant but in the same direction as the experimental effect on intention in Study 2, M adj (ambivalence salience) = 4.18, M adj (control) = 3.90, SE = 0.11, F (1, 444) = 3.27, p = 0.071, d = 0.16.

Regardless, there was a clear trend of decreasing fish supplies experienced by all groups during this time, which is also regarded as the beginning of the “hunger season” for many poor and vulnerable Zambian families [ 45 ].

The trend of ECG generated from different concentrations of EGCG (100 and 500 μM) was different with the increase in the water bath time, although the content of GCG and GA exhibited an increasing trend at both concentrations.

Furthermore, an increasing trend was observed for RRO 2 values over storage, with the highest values observed for W-treated carrots.

C, AD, A 2 , B 2 , and C 2 were found to be extremely significant terms, and B, D, AB, A 2 C, A 2 D, B 2 C, and B 2 D were significant model terms.

With the increase in farmers’ farm size, the grain output still shows an increasing trend.

With increases in the nitrogen application rate, the appearance, viscosity, and balance degree of rice showed a trend of first rising and then falling, and the hardness value showed a trend of first decreasing and then increasing [ 2 ].

With the increase of Na + concentration in the buffer ( Figure 8 B,E), the IC 50 of IMI and CLO showed a trend from decreasing to increasing and then decreasing.

Figure 3 B shows that the TAV value in each experimental group was small, but with the increase in time, the TAV showed a trend of first increase and then decrease; its value reached the highest value at day 35.

On the day 42, the contents of all amino acids showed a decreasing trend, which was mainly due to microbial metabolism being more intense than production [ 32 ].

Both the PCoA ( Figure 5 ) and hierarchical clustering analysis showed a trend to group the four dietary phases of each patient together, indicating the maintenance of the global structure and composition of the intestinal microbiota of each patient after consumption of a gluten free diet as well as after consumption of tritordeum and wheat breads ( Supplementary Figure S1 ).

Spearman’s non-parametric correlation was also applied to the abundance data in weight (kg/km 2 ) of the deep-sea species that showed a significant trend over time versus the FE—expressed as the total annual number of vessels—throughout the study period.

Importantly, from Figure 2 , an interesting trend was noticed where the oil, cholesterol, and glucose absorption capacities first rose and then fell as the storage duration extended.

The authors concluded that the difference between these levels was highly significant.