Excerpts

It was also reported that total phenolic content and antioxidant capacity had a highly significant linear correlation [ 49 ].

It has not been reported in previous works that all of the intensities of band II (34 kDa) in the three groups showed an increasing trend in the first 12 days.

Reducing Sugars The evolution, the same as in the acidity results, showed an increasing trend from values close to 1 g/Kg up to values close to 30 g/Kg at 34 days.

As expected, consumers focusing more on the ingredient list showed a trend in higher scores on items 4 and 5 considering the ingredient list with their first purchase.

Figure 5 a showed an increasing trend in the weight loss of all samples 13 days after first being stored.

The results expressed per gram were highest early in development and then progressively decreased, on the contrary, an increasing trend was observed when the data were expressed on per fruit.

The results obtained for antioxidant activity during plum development are in agreement with a recent paper [ 47 ], showing a decreasing trend of antiradical activity, measured as peroxyl radical scavenging capacity, and expressed as μmol ascorbic acid equivalents 100 g −1 FW during Sanhua plum ( P. salicina ) development.

After extraction in simulated intestinal fluid digestion, the opposite—an increasing trend of solubility/extraction of the peanut proteins—was observed, with the proteins from roasted peanuts being the most easily extracted and providing the highest concentrations in the samples ( Figure 1 B).

It is interesting to note that Enterobacteriaceae population showed a dramatically decrease in meat from T and M-fed lambs, which was maintained till 7 days, in contrast to control, which exhibited an increasing trend during storage.

With a p -value < 0.0001, the interaction between the regions and the frequencies of medals awarded was highly significant.

Reducing sugars (RS) content displayed an increasing trend due to high metabolic activity during flower opening, while titratable acidity (TA) decreased.

This would appear to be an increasing trend of these parameters when more FF was incorporated.

Studies have shown that with the extension of storage time, the microbial growth shows an increasing trend [ 39 , 40 ].

Nontraditional Source More recently, there is has been an increasing trend of consumption of nontraditional foods or food from an alternative source.

Buvé, Neckebroeck, Haenen, Kebede, Hendrickx, Grauwet and Van Loey [ 18 ] have also observed a decreasing trend for aldehydes such as hexanal, trans-2-hexenal and an increasing trend for furfural and dimethyl sulphide during shelf life for pasteurized strawberry juice.

In this work, a PCA model using three principal components showed a clear trend in all storage temperatures.

On the other hand, dimethyl sulphide, furfural, 1-pentanol and ethyl acetate have shown an increasing trend as a function of storage time.

grandiflorus patents have shown a decreasing trend in recent years.

The highest TPC was found in all samples of the peel, crown, and core extracted using a 50% ethanol ratio, even though the results were fairly significant than those obtained for other ethanol ratios.

The yellowness b* representing the degree of lipid oxidation also displayed an increasing trend, indicating that the high heating temperature of roasting and frying resulted in a larger b* value than boiling and steaming.

Both “ZN16” and “BYS” showed an increasing trend in C 9 aldehydes ( Figure 5 B) such as ( E,Z )-2,6-nonadienal ( Figure 5 D) and C 6 aldehydes ( Figure 5 B) such as n -hexanal and ( E )-2-hexenal ( Figure 5 E).

We identified significant differences in beverages among localities, and highly significant differences were identified based on the processes of sap boiling and inoculation ( Table 2 ).

The comparisons between the 5 min and one hour measurements showed a highly significant decrease.

Based on the current scale, these changes in effect can also be considered practically significant [ 41 ].

The TFI in the berry juice did not report significant ( p > 0.05) differences from fresh grapes (584 mg/L) to 35% WL and 50% WL (719 and 745 mg/L, respectively), although an increasing trend was evidenced.