Excerpts

A Pearson correlation analysis between extract pH and TMAC showed a negative trend, but it was not statistically significant (R = −0.513; p = 0.060).

The control exhibited an increasing trend in specific heat with temperature and no significant differences in the specific heat values among the suspensions ( p > 0.05).

However, the creep compliance shows a decreasing trend, but with the progress of drying, the relaxation modulus shows an increasing trend; that is, the moisture content decreases.

The particle size of the ternary complex showed a decreasing trend with an increasing quercetin concentration, indicating the formation of a stable complex.

An increasing trend in protein solubilization yield was observed for both wet and dry biomasses with the increase in NaOH concentration ( Figure 3 ).

Among the twelve Chardonnays tested, only one was significantly identified as Chardonnay, with two others approaching significance.

However, the elongation at break of the composite film showed a decreasing trend with increasing quercetin loading concentration, which is in agreement with prior studies [ 34 ].

The color difference (∆E) basically exhibited an increasing trend, with ∆E close to 30 suggesting deterioration of the fish.

The content of free amino acids exhibited a decreasing trend, declining from 561.16 ± 116.21 mg/L to 60.16 ± 2.46 mg/L.

While γ-GTP levels showed a decreasing trend in the treated group, changes in AST and GSH did not reach statistical significance between both groups.

However, when the TGase concentration exceeded 0.03%, the cooking loss showed an increasing trend.

Moreover, an increasing trend in the peroxide value, acid value, and content of thiobarbituric acid reactive substances was observed after the freezing process.

It can be seen that histatinasease L activity showed an increasing trend at 2–3 d, that the rise was slow, probably due to the fact that histatinasease L and histatinasease B partially reacted with the same substrate, and that the elevation of histatinase B activity partially inhibited it; in the middle and late stages of refrigeration, the enzyme activity rose faster, which was due to the fact that, accompanied by the gradual decrease in the pH of the muscle tissues, lysosomes ruptured, and a large amount of histatinasease L was released [ 21 ].

The microbiota composition was more markedly influenced by the low dose, which is in line with the significant reduction in liver triglycerides observed in that group, whereas the high dose only showed a trend towards mitigation.

Association analysis in this study indicated that Lactobacillus had a positive trend of correlation with acetic, propionic, and butyric ( Figure 9 ).

GSE markedly decreased liver TG content and GPE treatment only showed a nonsignificant trend toward TG reduction ( Figure 2 I).

In this study, GSE and GPE showed the most significant regulation of acetic acid and isobutyric acid in the colon of HFD mice; however, other SCFAs of GSE and GPE were not significantly different from HFD, but also showed a trend of elevated content.

No statistically significant differences were observed in this index between the GPE and HFD groups, but exhibited a decreasing trend ( Figure 2 C).

Over time, the adsorption rate followed a decreasing trend, while the adsorption capacity increased slowly, reaching equilibrium at 3 h with a maximum adsorption capacity of 29.20 ± 0.38 mg CAE/g.

Additionally, the blue cluster showed a marked trend towards increased consumption of most product categories.

In general, countries in the blue cluster show an increasing trend of consumption of fresh alternatives, more rapidly than those in the orange cluster.

In this study, all countries consuming above 64 g/day are in a decreasing trend, while the remaining ones are between both recommendations, the FBDGs and the EAT-Lancet ( Table 2 ).

The data demonstrate a clear trend: decreasing mesh sizes result in a corresponding decrease in mean particle size and specific percentiles (D10, D50, and D90).

Bio-fermented palatants represent a significant trend towards leveraging natural processes to create unique and appealing aroma profiles.

The results of the MA showed a significant decrease, with a favorable trend in most individual studies.