Figure 7 b illustrates that the hardness of cherry tomatoes in all groups exhibited a decreasing trend with the extension of storage time, and the control group was more significant, which depends on the progress of the conversion of insoluble pectin to soluble pectin or even pectin acid [ 38 ].
Excerpts
The concentration data showed a higher content of amino acids and organic acids in GA and DA than in meju , whereas the normalized data showed a trend of high content only in DA.
Similar to previous studies, the content of various flavonoids in ‘Xiangfei’ berries also showed a decreasing trend during the process of dehydration, indicating that the high-temperature dehydration mode promotes the conversion or degradation of flavonoids.
The results, expressed as Trolox equivalents (TE) ( Figure 1 , panel B), showed a trend quite similar to that observed for TMA content.
As expected, the total concentration increased after 7 days, and even though the differences between the two cheeses decreased, they remained highly significant.
The temperature distribution results showed a trend for the decreasing temperature rates to be lowest and highest at the centroid and the four corners of the fish fillet, respectively.
Overall, one can observe that all three groups show an increasing trend in intake, while they all show two timepoints that intake drops, in different exposure session for each group.
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.
Therefore, an increasing trend to reintroduce local varieties into SSCPs has been recently observed [ 40 ].
Comparing cold brew samples, there were no or highly significant differences in grind sizes 500 and 710 μm.
ruminis FXJWS27L3-treated mice feces showed an increasing trend as well, but there was no significant difference from DSS group. 3.6.
Regarding the biogenic amines index, we observed an increasing trend in fillets from both rearing systems during storage time.
The junction density, total protein length, branching rate and lacunarity showed an increasing trend with the increase of temperature.
The number of farms analyzed herein (12 out of 32) were enough to determine the prevalence of Salmonella ; however, the multivariable analysis was performed only with those variables that showed highly significant p values in the univariable model.
Apart from the commercially available miniaturized potentiostats, there has been an increasing trend towards the development of open source and cost-effective portable potentiostats for resource-limited applications [ 72 , 73 ].
Especially in the EU, the consumption of cod shows an increasing trend over the last decade, while the consumption of other species of groundfish remains generally low.
a clear trendgold
[ 41 ] compared barrel matured wines and did not find a clear trend for total phenols after the wine maturation period.
However, due to the small number of subjects in this study ( n = 20), those with large effect sizes but marginal significance levels of less than 0.10 were still included.
A comparison analysis of G N 0 showed that buckwheat honey (with the lowest moisture content and the lowest viscosity) was time resistant even at very low temperatures, while honeydew honey (with the lowest F/G ratio, the highest moisture content and the highest viscosity) showed better resistance to high temperatures and a decreasing trend in structural elasticity with increasing temperature.
Nevertheless, it should be mentioned that a decreasing trend in the use of TiO 2 in newly launched foods was also observed.
Mintel [ 13 ] reported an increasing trend in the U.S. to include plant-based foods in daily diets without sacrificing taste.
When comparing the three options (meaty, reduced meat and no meat) in terms of MA, the difference between choosing the meaty option and the no meat option was for all dishes highly significant, as increased MA was clearly associated with preference for a meaty dish.
The thermal conductivity values obtained from R22B10T1 showed a decrease in values with increasing temperature while an increasing trend was observed from the R12B10T1 experiment.