Excerpts

The WS and SP of all the samples showed an increasing trend as the temperature increased from 50 °C to 90 °C.

The tenderloin and medial pterygoid muscle had highly significant scores on tenderness and juiciness, and the masseter muscle and buccinator muscle had significantly low scores on color ( p < 0.05), which might link to proximate composition and content.

The rearing time of WC and AA broilers are 120 days and 42 days, respectively, making the exploration of differences in meat quality between the two breeds highly significant [ 11 , 12 ].

Conversely, the total phenol content showed a decreasing trend with increasing ultrasonic power.

The contents of liquiritigenin, Licorice chalcone, isoliquiritin apioside, and liquiritin showed an increasing trend, while the others showed an increasing and then decreasing trend. 4.

However, the a* value and b* value of the sugar-free gummy jellies showed an increasing trend.

Investigation of Antioxidative Enzyme Activities and Non-Enzymatic Antioxidant Contents in Chinese Olives Overall, the non-enzymatic antioxidant content in all fruits showed a trend of first rising and then decreasing as shelf life progressed ( Figure 2 A,B).

The weight loss of treated and control Indian jujube fruit showed an increasing trend during storage ( Figure 1 D).

All these previous works revealed an increasing trend in b* value when comparing control vs. germ substitution, but while the works of Gnanasambandam and Zayas [ 54 ] and Serdaroğlu and Özsümer [ 30 ] also showed a decrease in a* value, although without significant differences overall, the study of Kamani et al.

These results may be related to the color changes that germ undergoes during cooking due to the formation of brown pigments due to non-enzymatic browning and caramelization reactions, characterized by an increase in L* values, a decrease in a* values, and the lack of a clear trend in the yellow b* color as the heating time and temperature increase [ 56 ].

A detailed examination of the SDS content, illustrated in Table 6 , revealed an increasing trend as the storage days increased for the bread fortified with 13% chickpea starch.

Sample EWP-FA-1.0, with EWP-CA-1.5, presented a decreasing trend in free sulfhydryl content, which might be due to the extremely acidic thermal oxidation of the exposed free sulfhydryl groups, resulting in a decrease in their amount. 3.6.

Results showed that the contents of monoterpenes and ketones accumulated gradually with fruit ripening, but the contents of sesquiterpenoids, esters, and other oxygen-containing derivatives showed a decreasing trend during fruit ripening.

Ultrasound significantly affects the secondary structure of these protein samples, with a clear trend of increasing random coil and β-turn content and decreasing β-sheet content as sonication time progresses, particularly in samples with higher casein content.

Finally, it was interesting that our results also show a decreasing trend in Akkermansia in the high-dose group (10 g/L), which was consistent with the previous research [ 18 ].

Similarly, a highly significant negative correlation between protopectin content and fruit splitting rate was found in the study of Jincheng oranges [ 32 ].

Figure 2 B shows that the yield of CCCP displayed an increasing trend as the enzyme dosage was gradually raised.

The relative expression of ACCase in this study increases rapidly from DAF31-45, reaches a maximum at DAF45, and shows a decreasing trend after DAF45, which is consistent with the results in peony seed oil [ 37 ].

The linear model had the lowest p -value (<0.0001) which means that the model is highly significant.

As can be seen from Figure 1 b, with the increase in the replacement amount of mycoprotein, the color difference in red sausage showed a trend of decrease in the value of red and an increase in the value of brightness.

In terms of the water content ( Table S3 ), there is a decreasing trend as the amount of mycoprotein substitution increases, which will increase the firmness and chewiness of the red sausage, and a low water content means that the concentration of other ingredients (e.g., fats, proteins, etc.) is relatively high, which will help to increase the concentration of flavor in the sausage, making it more flavorful and potentially prolonging the shelf-life of the red sausage.

However, statistical analysis did not confirm a significant difference in water activity across formulations at the chosen confidence level ( p > 0.05), indicating that while a decreasing trend is present, additional validation may be required to establish its statistical relevance.

Notably, the moisture content showed an increasing trend from 31.59% in the HPC0% sample to 34.15% in the HPC20% sample.

Following TB pretreatment, there was a slight decrease in TNF-α levels ( Figure 4 A1), and a significant or highly significant reduction in IL-1β and IL-6 levels ( Figure 4 A2,A3).

Population Issue As previously noted, China’s population growth has fallen well below earlier projections, and a clear trend has emerged of a shrinking working-age population coupled with an increasing proportion of elderly individuals, creating significant aging challenges.