Excerpts

The spermine content in the NMB showed an increasing trend, which in the NMBB sample decreased slightly at first and then increased continuously.

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

Results of paired t -tests for VAS appetite measurements showed some significance between-group differences and a definite trend towards lower levels of hunger and a desire to eat, as well as higher levels of fullness and satisfaction, thus greater levels of satiety, in participants consuming PE with PJ, compared to placebo.

Among the three citrus fibers, FS had the highest SDF content, and it gradually increased with the extension of grinding time, so WHC of FS also showed an increasing trend.

Therefore, OHC of LM and JK showed a trend of rising first and then falling. 3.5.

In addition, A 2 and C 2 have significant effects on their surfaces, and there is a highly significant interaction between temperature and time whereas the interaction between other factors is not significant.

The change in glucose yield was complex, showing a decreasing trend followed by an increase and then another decrease.

In addition, the a* and b* values of DF hairtail fillets showed an increasing trend, because the various intermediates or final products of the Maillard reaction form green and yellow substances.

The results showed that the moisture content decreased while the oil content increased in AF and DF with frying time and the colour of AF samples was similar to the raw for preserving the fish skin of hairtail fillets well, meanwhile, the TBARS content in DF showed a trend of increasing first and then decreasing, According to these physicochemical indices and sensory evaluation, the optimal frying times for deep frying and air frying were 190 °C for 7 min and 24 min, respectively.

With the increase in ORP, P 22 showed a trend of significantly decreasing and then increasing, and all treatments were significantly lower than the control group ( p < 0.05); the mobility of water molecules in meat batter was reduced and a lower amount of free water was removed from the gel network, revealing that some free water was converted to immobile water with the addition of ORP.

Among them, diary shows an increasing trend before decreasing.

The results reveal that income elasticity follows a decreasing trend with income growth.

Meanwhile, the ice cream mixes all showed a decreasing trend of apparent viscosity with the increasing shear rate.

Additionally, a transition to haute cuisine has been observed, and local food production and consumption is expected to continue to be a significant trend, enhanced by insects, vegetal-based proteins and complex nonalcoholic food pairings [ 132 ].

Firmness, Lightness(L * ), EL, and MDA Content The firmness and L * of mushrooms showed a decreasing trend, while the ΔE, EL, and MDA content showed an increasing trend in mushrooms during storage ( Figure 1 ).

This could be seen as a positive trend, making the fermented beetroot more acceptable than the raw product.

As shown in Figure 5 C, η* showed a decreasing trend with increasing temperature, and decreased with increasing frequency, which was related to the T d and shear thinning of the sample.

There may be significant differences in processing methods for offal between establishments, such as different methods of transferring single and/or multiple offal from one part of the establishment to another for further processing and packing.

In Ma’s results [ 27 ], the NO 2 − concentration also showed a trend of increasing at first and then decreasing slowly in the treatment process, and its maximum value was 0.109 mmol/L at 90 s.

Introduction With the changing lifestyle around the world, there is an increasing trend in the consumption of high-temperature, processed foods [ 1 ].

* or # p < 0.05 was considered significant; ** or ## p < 0.01 was considered extremely significant. 3.

Natural Antioxidants Recently, a remarkable interest to replace synthetic antioxidants with natural compounds’ antioxidant properties is an increasing trend to replace synthetic antioxidants, with natural antioxidants, which are of safety concern [ 63 ].

As shown in Table 4 , the first-order moments show an overall increasing trend, and the second-order moments exhibit a decreasing trend; it indicates that the average intensity of the image color increases, and the color distribution becomes more uniform.

It was clear that the contrast of the samples differed with increasing drying time, as denoted by the large differences in the gray value of the images, firstly exhibiting an increasing trend followed by a decrease in contrast ( Figure 8 a), which may be related to changes in the muscle texture during the shrimp-drying process.

It then decreased until 21 d, and then massively increased until 27 d in ‘Guiqi’, while in ‘Tainong 1’, there was an increasing trend throughout the storage period.