Excerpts

The addition of gelatin could lead to a decreasing trend in elongation at break with increased tensile strength due to hydrogen bonding or electrostatic interactions between PVA and gelatin [ 71 ]; however, the amount of gelatin used in this study was believed to be insufficient to significantly affect the tensile properties.

Both the C-PVDC and C-Vacuum groups showed significantly higher bacterial counts on the 7th day compared to day 0 of storage, whereas the bacterial count in the O-Vacuum group showed an increasing trend with storage time but without significant differences ( p > 0.05).

The projection of ellagic acid, vanillic acid, and syringaldehyde indicated that these phenolic compounds effectively classified the wines, with a decreasing trend in wines without oak treatment ( Figure 3 and Figure 4 ).

Peak viscosity and final viscosity initially increased and then decreased, while setback and breakdown values showed an increasing trend.

There was no correlation between carotenoids and L* value, but a negative correlation between these seven carotenoids and a* value, particularly for violaxanthin and neoxanthin, which demonstrated highly significant negative correlations with a*.

Violaxanthin myristate was identified as the dominant xanthophyll ester in both genotypes, showing an increasing trend throughout the tuber development stages.

As the IDF concentration increased, both K m and V max showed a decreasing trend.

As shown in Figure 11 A, the TBARS values of all samples show an increasing trend as the storage time is prolonged, which may be because the lipid in the meatball samples was easy to be oxidized, and the secondary metabolites gradually accumulated with the deepening of oxidation degree.

With the progression of fermentation, the relative abundance of Firmicutes in the grains of the traditional and mechanized workshops gradually increased, ranging from 53.85% to 99.69% and from 44.78% to 99.47%, respectively, whereas the relative abundances of Actinobacteria and Proteobacteria showed a decreasing trend.

The residue concentrations in eggplants showed a decreasing trend over time, starting from an initial residue amount of 0.045 mg/kg immediately after application (0 DAT) and decreasing to 0.006 mg/kg at 14 DAT.

Under this condition, the retrogradation rate of rice starch gels with rice protein showed a decreasing trend.

As shown in Table 4 , the enthalpy of pasting of double enzyme-modified amylose showed a decreasing trend; with the increase in enzyme addition, the number of long chains decreased, the proportion of short chains increased, the content of amylose decreased, and the content of amylose that needs to open the double-helix structure decreased, which in turn decreased the ΔH. 3.8.

Five of these groups, encompassing amino acids and derivatives, tannins, alkaloids, organic acids, and lipids, exhibited an increasing trend in their content.

Further analysis of the trends in the intensity of the five taste characteristics during the processing of Rougui revealed ( Figure 4 B) that the intensity of the sweetness, bitterness, and astringency of the tea showed a decreasing trend as the processing process progressed, while the intensity of the mellowness, fresh and brisk taste, and aroma showed an increasing trend.

Significance was considered at the level p < 0.05, with p < 0.01 as a highly significant difference. 3.

With the increase in storage time, the springiness and chewiness of the control group and the ZL extract-treated groups generally tended to rise, while the cohesiveness shows a decreasing trend.

[ 104 ] using 10 randomised controlled trials showed a borderline significant increase in frequency of overall cancer in the folic acid group compared to controls.

A decreasing trend was observed for the ox-LDL ( Figure 2 d).

After 4 months, both TC and LDL-C significantly decreased by 8.8% and 11.5%, respectively, along with a 5.5% increase in HDL-C which was trending towards significance.

Within Group A, HDL-c levels showed a trend in reduction from baseline level; in Group B, there was a rise in the second month and a decrease in the third month; and in Group C, there was an HDL-c level reduction during the first month and then values remained stable ( Figure 3 ).

Dunnett’s test was used to obtain the significant differences/extremely significant differences between the control and experimental groups ( p < 0.05/0.01). 3.

As shown in Figure 2 , the free TPC and bound TPC of millet sprouts showed a trend of first increasing and then decreasing with the increase in the Na 2 SeO 3 soaking concentration.

Similar to the results of the Na 2 SeO 3 presoaking treatment, free and bound TPC showed first an increasing and then a decreasing trend with the increase in the Na 2 SeO 3 spraying concentration.

The TFC of foxtail millet sprouts with all the different treatments showed first a decreasing and then an increasing trend during the germination process.

The changes in aquatic products first increased but then decreased, although overall they show an increasing trend.