Excerpts

From the analysis of the heatmap of volatile compounds ( Figure 7 ), during the short-term (1 day) period, there are extremely significant or highly significant differences in the contents of various substances such as Hexanal and Eucalyptol between the experimental and control groups.

In summary, both in the short-term and long-term, there are significant differences between the experimental and control groups in terms of overall composition as well as the relative contents of specific volatile substances, with some differences showing an increasing trend over time.

Cluster 1, comprising 77 lipids (36.36% GP, 45.45% GL), exhibited an increasing trend peaking at stage S2 followed by a decline.

At the post-finish-cooking stage, an increasing trend in crust moisture (CrM) was observed although total moisture (TM) was unchanged.

One-way ANOVA followed by Duncan’s multiple range test was used for the comparison of significant differences between groups, with significance levels set at p ≤ 0.05 (indicating significant differences) and p ≤ 0.01 (indicating highly significant differences). 3.

The POD activity of wheat in all groups showed a trend of initial increase followed by a decrease, with the peak value appearing on days 2–4 of storage ( Figure 5 H).

According to Table 1 , the fruit shape index of the five cultivars generally showed a decreasing trend, indicating that blueberry fruits gradually transition from round to flat shapes during maturation. ‘Bluegold’ consistently maintained the highest values (0.95~0.91), which were significantly higher than those of the other cultivars ( p < 0.05).

Correlation analysis demonstrated that glucose and fructose contents were significantly positively correlated ( p ≤ 0.01) with average fruit weight, soluble pectin to total pectin ratio (SP/TP), and total soluble solids to titratable acidity ratio (TSS/TA), but showed a highly significant negative correlation with malic acid.

A clear trend involving the usage of hydrocolloids and the occurrence of higher viscosity is not visible in the results.

However, the droplet size of the emulsions with the added salt concentration of 0.08 M showed a trend of decreasing first and then increasing with the concentration of XG.

However, when 0.1% and 0.2% XG were added, the interfacial tension of the OVA-XG solutions all showed a decreasing trend as NaCl concentration increased.

On the other hand, the content of β-cyclocitral (lemon odor) showed a decreasing trend during the rolling process.

The content of geraniol (soft rose aroma) accounted for 9.53~13.35% of the total aroma, and it showed an increasing trend in tandem with the rolling process, with an increase of 43.82~64.91%.

The overall sensory score showed a trend of initial increase and then decrease, with the sensory quality of black tea improving between 0 min and 100 min of rolling.

As the temperature increases, both modules show an increasing trend.

Initially, the TBARS value of fried steaks was recorded at 0.35 mg/kg, and throughout storage, the TBARS values for all steak groups exhibited an increasing trend.

Lipid Oxidation (TBARS) MSIO increased the TBARS values compared to the treatments without SIO and USIO ( p < 0.05), but all the treatments showed an increasing trend during the eight weeks of storage at −18 °C ( Figure 2 ).

[ 22 ] reported significant differences in ash content depending on the cultivation system, although without observing a clear trend.

The DSC curve for zein showed a decreasing trend when the temperature was increased beyond 220 °C, which approached the decomposition temperature of zein [ 70 ].

In recent times, a notable trend has emerged in which dietary plants are utilized as therapeutic antioxidants to decrease the rate of chronic diseases across the globe [ 101 ].

However, the a* value showed an increasing trend with the increase in LNT content during storage, specifically, compared with the samples without LNT, the a* of the 4%LNT group increased by 28.15%, 48.50% and 100.03%, respectively, during storage for 3, 7 and 12 days, which indicated that LNT could inhibit the oxidation of fat.

On the other hand, with the increase in LNT content during cold storage, the pH of goose meatballs generally showed a decreasing trend.

The RH of the drying medium showed a trend of a rapid increase and a gradual decrease, reaching its maximum value at the node of 30 min (about 43%) under the constant RH of 40%.

The main constraints of raw vegetable materials include their low protein contents; their coagulation properties, which are different from those of caseins; the need for additives to provide texture (with the current market showing a clear trend towards reducing the number of additives for clean labelling); the need to maintain stability during shelf-life; and the presence of antinutritional factors.

However, during 6 to 72 h of fucoxanthinol treatment, an increasing trend in the number of floating living cells was observed compared to the non-treatment group.