Excerpts

1-Nonanol and 1-hexanol also sharply increased, especially in Started-BCP, and overall, an increasing trend was found during fermentation for most of the detected alcohols ( Figure 4 ).

p < 0.05 was considered as significant (*), and <0.01 as highly significant (**).

Association between Media Use and Sweet Taste Preference The adjusted logistic regression analyses showed a positive trend in the association between increasing durations of DM exposure and sweet TP ( Table 2 ).

The single-fruit weight (FWt) ranged from 2.02 ± 0.03 g to 30.78 ± 0.96 g in all tested varieties throughout the fruiting stage, and the differences in single-fruit weight among genotypes were highly significant ( Table S1 ).

This may be significant in terms of increasing the use of traditional white grape varieties by farmers/producers since high antioxidant/phenolic concentrations were linked to disease resistance traits in plants and may facilitate the development of marketing strategies focused on “added nutritional value” to increase consumer demand [ 11 , 36 ].

A decreasing trend of the β -d- glucan concentration as observed in our study was not described.

Equations (5) and (6) were thus generated and are given as below: (5) Y L C ( % ) = ( 0.0440 + 0.0172 X 1 + 0.2419 X 2 + 0.2901 X 3 + 1.2325 X 4 − 0.0051 X 2 X 3 + 0.0174 X 2 X 4 − 0.0062 X 2 2 − 0.0062 X 3 2 − 0.3910 X 4 2 ) × 100 % (6) Y E E ( % ) = ( 0.6352 + 0.1263 X 1 + 1.5573 X 2 + 1.5314 X 3 − 47.1652 X 4 − 0.0168 X 1 X 4 − 0.0305 X 2 X 3 + 0.2027 X 3 X 4 − 0.0406 X 2 2 + 6.6207 X 4 2 ) × 100 % Analysis of variance ( Table 2 ) indicated that this quadratic polynomial model was highly significant and adequate to represent the actual relationship between variables and response factors.

The energy values of the bread samples showed a negative trend with dietary fiber content.

Although the effects of fermentation type and temperature on the nutritional composition of the bread samples were significant ( p < 0.05), a clear trend was not observed.

lactis 4064, an interesting trend in the growth was found.

Absolute AUC for TEM was significant ( F (3, 32) = 2.94, p = 0.048), with RS + WP having a higher amount of calories burned compared to WMS (mean difference: +19.50 kcal/meal, (95% CI, 3.52 to 35.48), p = 0.018) and WMS + WP (mean difference: +20.48 kcal/meal, (95% CI, 4.49 to 36.46), p = 0.04) ( Figure 3 , Table 4 ), and there was a trend toward significance with RS + WP vs.

The use of insect protein preparations in gluten-free diets may also be an interesting trend.

Mean differences and treatment effects were considered significant for p < 0.05 and showed a trend towards difference at 0.10 > p > 0.05. 2.6.

With the extension of the concentration and crosslinking time, the enzyme activity showed a trend of increase first and then a trend of decrease, reaching a peak at 0.01% in 1 h, respectively.

An increasing trend was observed in the formulations.

Similarly, an increase in duty cycle showed a trend of increasing OD 280nm , except at 20% Amp and for the 10 min treatment at 80% DC with 80% Amp.

DFC, among others, has recognized this trend, and has begun focusing its marketing on non-milk dairy products, recognizing that there has been a small trend of growth in the consumption of these products [ 24 ], which can be seen in Figure 3 for cheese.

Total saturated fatty acids (SFA) showed a highly significant ( p ˂ 0.0001) time effect for both F-OL and FS-PSO diets.

Similar to these results, an increasing trend was observed in the levels of creatine and glycerophosphocholine in CON and PF groups in this experiment.

With the increasing storage time, T 22 and T 23 first were observed an increasing trend, and when stored for 30 h, they decreased to the minimum, which indicated that the binding force between peptides and bound water was strengthened [ 32 ].

Both untreated and treated samples exhibited a decreasing trend of microbial counts during storage at 4 °C for 14 d, whereas the levels of microbial count reduction (the difference between the counts of treated and untreated samples on each storage day) were not noticeably different (0.6–1.2 log CFU/g).

Quantitative analysis showed that the concentrations of linalool, limonene, 1,8-cineole, β-myrcene, and β-ocimene decreased dramatically during storage, whereas carvone, (E)-2-heptenal, and linalool oxide showed an increasing trend during storage.

The contents of limonene, linalool, 1,8-cineole, β-myrcene, and β-ocimene showed a decreasing trend with storage time.

On the other hand, compared with the control group, an increasing trend in the relative abundance of Bacteroidetes , and a decreasing trend in that of Firmicutes and the ratio of Firmicutes/Bacteroidetes were observed in the model group, but there was no significant difference.

The results show an increasing trend of household seaweed consumption in China, including both seaweeds consumed at home (SAH) and seaweeds consumed away from home (SAFH).