Excerpts

who found that the coupling degree of water–energy–land–food (WELF) in most provinces in China is at a barely coordinated stage and in a decreasing trend [ 31 ].

Fat hydrolysis showed an increasing trend during the ripening time (higher in MT than in MI) and pointed out an influence of the feeding system on the levels of catabolites.

After that, it presents a decreasing trend.

The gel strength showed a decreasing trend due to the higher degree of oxidation at the PAW-30 s and PAW-40 s, resulting in an impairment of gelling capacities [ 35 ].

Similarly, the mice with lotus-seed resistant starch intervention also showed a trend of protective effect against diarrhea ( Figure 1 C) and significantly lower anaphylaxis score than the OVA group ( Figure 1 D).

In addition, there appears to be a slightly significant difference in N concentrations in the stem and stalk of tomato plants grown using FoodLift and CLF.

As shown in Table 2 , the changes of total amino acids of 16 kinds of free amino acids in beef stored at different low-temperatures showed a trend of first decreasing and then increasing.

The value of a* in the refrigeration, frozen, and micro-frozen groups showed a decreasing trend, indicating that the redness was decreasing during the storage process, while the ice temperature group showed a rising trend and the redness was deepened.

Total Volatile Base Nitrogen (TVB-N) Figure 4 demonstrates that with the increase of storage time, TVB-N of each storage mode showed an increasing trend.

Label_cognitive was positively significant in the whole food waste model at 1% levels and marginally significant for the meat model, but not in the other three models.

CPF Treatment Damaged Liver Function of Rats under HF Diet Under the NF dietary pattern, the serum ALP and AST concentrations in CPF-treated rats showed an increasing trend compared with the NF-CON group, but there was no significant difference ( Figure 5 A,C, p > 0.05).

In this research, the CPF exposure group also showed a decreasing trend in glycogen and an increasing trend in glucose content.

The analysis of wet-aged beef from heifers (27–40 months) and cows (103–150 months) over the aging time showed a trend in samples due to the aging time along the PC 1 axis, and due to heifers or cows along the PC 2 axis in principal component analysis (PCA) [ 4 ].

As shown in Figure 2 , the results indicated that regarding the content of the cyanidin-3- O -galactoside, cyanidin-3- O -glucoside and cyanidin-3- O -arabinoside, the five wines showed a trend of increasing and then decreasing during the alcoholic fermentation and maturation period.

The total polyphenols, total proanthocyanidins, total anthocyanins and total flavonoids of the five wines showed an overall trend of increasing during the alcoholic fermentation and then decreasing during the fermentation and maturation stages of the black chokeberry wines.

However, the total content of aldehydes showed a trend of first increasing and then decreasing with the increase in ultra-high pressure, reaching a maximum content of 0.1355 μg/g at 400 MPa, while valeraldehyde, hexanal, and nonanal were the most abundant, providing fruity aromas, citrus aromas, and fatty aromas to the enzymatic hydrolysates of S. rugoso-annulata [ 21 ], and hexanal is responsible for green aromatic taste [ 22 ].

Moreover, a decreasing trend was observed in both regions over time.

In the present study, the L -Vc content of blueberry showed a decreasing trend during storage ( Figure 4 e), which was consistent with the report of Ansorena et al.

Despite limited data for “Negral de Sabiñán”, a negative trend in the evolution of oleic acid could be observed in October of that same year.

The results did not indicate a clear trend along ripening for this sterol. Δ7-stigmastenol is a minor sterol in olive oil, but not in other vegetable oils such as sunflower.

According to the present results, a definite trend regarding moisture and lipid levels could not be concluded for previous HPP during subsequent chilled storage.

A similar effect, with an increasing trend of G′ was observed by Cadesky et al.

It was presumed there might be significant influence from environmental contamination of harvested beef from the processing facilities; perhaps seeking beef from sources that are more geographically dispersed might highlight greater differences between the taxa.

Second, the temperature of the oven floor at direct contact of each pizza showed a decreasing trend, that was accurately simulated by using a quadratic regression equation with coefficients of determination (r 2 ) ranging from 0.98 to 0.99.

There is an increasing trend in the manufacture and consumption of yogurt in the 21st century.