Excerpts

Food Industry There is an increasing trend in the food sector for the use of rose polysaccharides as advantageous adjuncts and naturally derived preservatives.

In this study, according to the correlation intensity classification of Ratner [ 36 ], the correlations between the concentration of phenolic compounds and the antioxidant activity obtained by the ABTS and DPPH assays showed a positive trend but with different intensities, manifesting a weak correlation between the value of phenolic compounds and the value of the ABTS assay, and a moderate correlation between the amount of phenolic compounds and the value of the DPPH assay.

The data indicate that the total area of low-temperature zones in the YOZ plane of the grain pile exhibits an increasing trend.

As the proportion of fruit and vegetable powder increased, the moisture content decreased, while the crude protein, crude fat, and ash contents exhibited an increasing trend.

The dielectric loss factor of eggshell at frequencies of 13.56, 27.12, 40, 915, and 2450 MHz shows an increasing trend with increasing temperature.

The dielectric loss factor of egg white and yolk both show a decreasing trend with increasing frequency.

Comparison of before and after fermentation revealed that the content of trypsin inhibitors decreased about three times after fermentation, and the effect of degrading anti-nutritional factors was extremely significant.

The results showed that compared with the dark treatment (all cultivars had Δa* = 1.35, ΔL* = 1.28–2.88, Δb* = 11.50, and ΔEab = 10.93–11.93), the Δa, ΔL*, and Δb* of all light quality groups showed a decreasing trend from day 0 to day 10 of the treatment.

Afterwards, all samples showed an increasing trend in the post-intestinal digestion stage with quite high stabilities (101.43–266.00%) ( Figure 2 ).

An increasing trend was observed after the 9th day.

pH exhibited a decreasing trend throughout fermentation, with the high-inoculation group showing a more rapid pH decline.

The alcohol content of the three groups of samples showed a significant trend in increase with the fermentation time as shown in Figure 1 C, and the alcohol content of the three groups of samples was the highest on the 15th day of fermentation, with the highest alcohol contents of 10.5%vol, 12.5%vol, and 13.5%vol, respectively.

Variety (V) and Se species (Se) showed highly significant effects on nearly all the detected VOCs, as indicated by the high F-values and p -values, suggesting that both variety and Se species significantly influence the VOCs.

Porosity also showed a decreasing trend proportional to the increasing substitution levels of WF with CF and the combination of CF and RP.

Therefore, the thermal denaturation temperature of the TBP–SA complex shows an increasing trend, indicating superior applicability in thermally processed food emulsions. 3.5.

A p -value < 0.05 indicates a significant difference, and a p -value < 0.01 indicates an extremely significant difference. 3.

Although there were no significant differences in the ionic bonds and hydrophobic interactions in the UHP 300-20 -treated group, they also showed a decreasing trend.

As shown in Figure 2 A, in general, with the increasing addition of CS, the particle size and PDI showed a trend of increasing, indicating that the liposomes become more and more unstable in solution.

Cohesiveness also followed a decreasing trend, with Formula 1 having the highest cohesiveness (0.539), followed by Formula 2 (0.427), and Formula 3 (0.370).

In contrast, the control group showed a decreasing trend in FRAP value during fermentation ( Figure 7 A).

As the ERG addition level increased from 0% to 2.0%, screw torque, die pressure, and SME exhibited a decreasing trend.

A decreasing trend was observed at 950–1000 nm, 1100–1200 nm, and 1300–1450 nm.

p -values between 0.05 and 0.10 were interpreted as borderline significant. 3.

For the fungal community, richness increased in the CK and LS groups, whereas a decreasing trend was observed in the LB and SC groups.

In contrast, Basidiomycota exhibited an increasing trend in the CK group, reaching approximately 2% at day 4, while in the inoculated groups, its abundance decreased to below 0.5%.