Excerpts

In particular, they observed an almost significant variation in intramuscular fat content between groups, which they attributed to the low body weight uniformity of the young, crossbred bulls.

Regardless of the sterilization method, the shear force exhibited a decreasing trend, though the reduction was not statistically significant.

As shown in Figure 2 D, the SP of chestnut starch demonstrated an overall trend of increasing and then decreasing with rising heat treatment temperatures relative to CS.

At moderate to high DHT temperatures, the oil absorption capacity (OAC) showed an increasing trend, which is consistent with the findings reported by Liu et al. in their study on barley starch at 150 °C and 180 °C [ 38 ].

Compared to CS, the retrogradation of chestnut starch showed a decreasing trend at the lower heat treatment temperature (SB, 100 °C).

For the flavanols catechin, epicatechin, procyanidin B2, procyanidin C1, and cinnamtannin A2, an interesting trend emerged: the chocolate filling produced with palm oil exhibited significantly lower levels of all five quantified flavanols compared to fillings made with sunflower oil, crystallised sunflower oil with press cake (COP), and crystallised sunflower oil with press cake and emulsification (COPE).

Figure 3 shows that, with the gradual increase in hawthorn powder addition, G′ showed a trend of a gradual increase, and the change curve was higher than that of the control group.

When adding hawthorn powder from 1.5% to 2%, the sensory scores of the yogurt showed an increasing trend with increasing added amount ( Figure 9 ).

The results indicated that the lactation volume of the postpartum rats in each group showed an increasing trend with the increase in the feeding time.

Over the storage period, although the pH of the fermented milk exhibited a decreasing trend, TA showed an increasing trend and remained within the range of 72.1–82.0 °T.

The G′ and G′′ values for the fermented milk samples exhibited an increasing trend with an increase in frequency ( Figure 6 D).

At the genus level, the relative abundance of norank_f__Muribaculaceae , Lachnospiraceae_NK4A136_group , Alistipe, Parabacteroides , Bacteroides , and Prevotellaceae_ UCG-001 in the CTX group showed a decreasing trend, while the abundance of Lactobacillus and unclassified_f__Lachnospiraceae significantly increased.

Color The impact of protein enrichment on the color of the cookies ( Table 3 , Figure 1 ) did not show a clear trend: depending on the type of protein, the samples became lighter (BR, YP), darker (PS, HS), less reddish (BR), more yellowish (BR, YP), or less yellowish (HS).

Among them, the ROAV of 1-octen-3-ol gradually decreased with the extension of cooking time, and the ROAV of 2-pentylfuran and methyl cinnamate showed an increasing trend, which indicates that long-term cooking resulted in loss of the mushroom aroma of T. matsutake soup, but it would bring some floral and fruity aroma.

The relative content of ketones showed a decreasing trend.

In other words, the observed color changes were sporadic and lacked a clear trend.

The single effect of packaging is highly significant for both POV and AV, indicating that the choice of packaging material plays a crucial role in stabilizing these quality indicators ( Table 2 ).

Spearman correlation analysis revealed that Pseudomonas exhibited a highly significant positive association with total volatile basic nitrogen (TVB-N) and a highly significant negative correlation with redness ( p < 0.01), which is crucial in the degradation of meat quality.

The hardness of PSO steamed breads is lower than that of C2 and shows a decreasing trend with the increase in the PSO addition from 2% to 6%.

The results revealed that there were highly significant differences in the appearance and structure of the starch granules between the two types ( Figure 1 ).

Although these differences are small, they indicate that the color hue remains relatively constant, but with a slight trend towards warmer tones in the pasta with higher parota flour content.

As shown in Figure 2 , Figure 3 , Figure 4 and Figure 5 , from 2006 to 2012, the local Moran index of digital infrastructure showed an increasing trend.

The statistical significance level was set as follows: p < 0.05 indicates a significant difference, and p < 0.01 indicates an extremely significant difference. 3.

p < 0.05 was considered a significant difference, and p < 0.01 was considered an extremely significant difference. 3.

In contrast, gelatin degradation displayed an unexpected trend: numerous isolates exhibited strong gelatinase activity, even though genome-based predictions failed to anticipate such a function.