Excerpts

The compounds produced by linoleic acid were more concentrated at 4 days and then their content showed a decreasing trend with the time of model reaction.

Up to a critical LEO proportion in the mixture, flavor acceptance increased, while at higher ratios, a negative trend occurred ( Figure 1 b and Figure 2 b).

The literature reports uneven opinions on the effect of US on esters: some authors reported a lower content (attributable to a degassing effect) or non-significant changes after the treatment [ 15 , 20 ], while others observed an increasing trend [ 60 , 61 ].

In this study, Manzanilla leaves showed a clear trend for the chromaticity parameter, showing higher values as the drying temperature increased, being the highest for the infusions prepared with the leaves dried at 80 °C in the oven.

p < 0.05 was considered statistically significant and marked by *; p < 0.01 was considered extremely significant and marked by **. 3.

It can be seen that, initially, with the increasing number of principal component factors, the recognition rates in the training and prediction sets generally exhibited an increasing trend, while after the number of principal component factors reached 7, the recognition rates of the models stabilized, and then even exhibited a moderately decreasing trend.

As shown in Figure 8 , the AA content of all treatment groups showed a decreasing trend during storage, among which the AA content of the CK group decreased rapidly and was significantly lower than that of the other four treatment groups throughout storage.

The b* value showed an increasing trend over time.

As can be seen from Figure 7 , with the increase of IgY concentration, its free radical scavenging ability shows an increasing trend.

The WHC of protein gel increased significantly ( p < 0.05) after adding SCF and showed a trend of first increasing and then decreasing ( Figure 1 b).

Meanwhile, the oxidative stability indices began to show a decreasing trend when the pressing temperature was greater than 120 °C.

Food Consumption Patterns From 2000 to 2016, the per-capita food consumption in Bayannur displayed a decreasing trend.

In this study, overall, the pH showed a decreasing trend, probably because the alkaline substances produced by protein degradation were insufficient to neutralize the acidic substances produced by glycogen degradation.

As the digestion reaction proceeded, the pH value of the PED showed a trend of increasing followed by decreasing.

As shown in Table 3 , the whiteness values of both groups of samples showed a decreasing trend during seven freeze–thaw cycles.

The WHC and texture properties showed an increasing trend during the freeze–thaw cycles.

With the increase in CH concentration (c), the WVP of the coating showed a trend of firstly decreasing and then increasing, and obtained the lowest value at 1.5% CH ( Table 1 ).

A difference was regarded as significant when the value of P was below 0.05 and highly significant when it was less than 0.01.

[ 8 ] also observed that Pseudomonas showed an increasing trend during the 17-day storage period of refrigerated beef, and the addition of LSPC could retard the reproduction of Pseudomonas .

In the control group, the TVN of the meat showed a trend of rapid increase, reaching 44.516 mg/100 g on the tenth day.

In central Anhui Province, the water–land–food matching degree in 2020 is clearly on a positive trend, mainly influenced by the increase in precipitation in that year.

The results show the following: (1) The Gini coefficient presents an increasing trend in the NCP, indicating an increasing imbalance in the water–land matching degree among inter-regions.

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.