Excerpts

In this study, model terms with p < 0.01 are highly significant, those with 0.01 ≤ p < 0.05 are significant and those with p ≥ 0.05 are insignificant [ 31 ].

monocytogenes showed a decreasing trend from 24 to 48 h ( p < 0.05), except for the dual-species suspension (1:10).

Whereas, all samples stored under MAP2 conditions showed an increasing trend after day 8 compared to the samples stored in MAP1 storage condition ( p < 0.05).

[ 12 ] reported a decreasing trend in L* values during storage of ground meat samples with those containing chitosan (1% w/w ) ( p < 0.05) exhibiting a lower decrease in L* values compared to the control sample.

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

During the storage period, the n-6 PUFA/n-3 PUFA ratio of all groups showed an increasing trend with the extension of time ( p < 0.05).

There were highly significant differences between NSRB and SRB samples along the storage period; in fact, the values determined for T0 already demonstrated significant ( p < 0.05) differences for the Teti and Luna varieties.

Statistical difference was considered significant or extremely significant at p < 0.05 or p < 0.01.

The differences between the groups were considered significant and extremely significant at p < 0.05 and p < 0.01, respectively. 3.

The FC of HHP-pretreated RBPH showed a trend of first increasing and then decreasing with the increase in pressure, and the HHP pretreatment at 200 MPa produced the highest FC ( p < 0.05).

The bulk density (BD) values for CB (0.45 ± 0.05 g/cm 3 ) showed a highly significant difference ( p < 0.05), while nearly identical values were reported for CV (0.35 ± 0.02 g/cm 3 ), CL (0.34 ± 0.01 g/cm 3 ), and CC (0.33 ± 0.02 g/cm 3 ).

At the same time, regarding the extraction yield of phenols, the first term X 2 ( p -value < 0.05) showed extremely significant performance, while the second terms X 1 2 , X 2 2 , and X 3 2 ( p -value < 0.05) also showed significant performance.

In addition, a markedly significant difference ( p < 0.05) was observed in the effect of pre-treatment methods on TP and carotenoid contents across all cultivars and ripening stages.

All correlations between the TPB variables and added constructs are significant at p < 0.001 ( Table 3 ), with the only exception being the correlation between attitude and past behaviour in Italy, which is marginally significant ( p = 0.050).

Among them, oxalic acid, pyruvic acid, and lactic acid showed a highly significant positive correlation with antioxidant activity ( p < 0.05), while malic acid, acetic acid, citric acid, and succinic acid were not correlated with the antioxidant capacity.

Moreover, finer fractions (180, <180) have low levels of phenolic acids compared with the coarser fractions like 425 and our study found a strong trend with increasing phenolic content of the fractions and increased crumb redness ( a *) and decreased brightness ( L *) (r = 0.87, −0.89, p < 0.05, respectively).

Factors C, A 2 , B 2 , and C 2 all showed a highly significant effect ( p < 0.05).

In particular, the μg/kg contents of nerol and geraniol showed a trend increase at 35% WL ( p < 0.05 for nerol; p > 0.05 for geraniol) and then a reduction at 65% WL.

In addition, the peptide’s inhibition effect on Gram-negative strains was highly significant ( p > 0.05) when compared with Gram-positive strains.

The degree of cohesiveness showed a decreasing trend during storage and all breads showed a similar degree on the day of baking ( p > 0.05).

However, by the fourth day of storage only broccoli bread (22.00 ± 2.4 N) showed a significantly greater degree of hardness compared to the plain bread (10.9 ± 1.3 N) Cohesiveness showed a decreasing trend during storage and all breads showed a similar degree on the day of baking ( p > 0.05).

Gumminess demonstrated an increasing trend during storage and carrot, tomato and beetroot breads showed similar values to the plain bread on the day of baking ( p < 0.05).

The VOP 3 and VOP 4 fermented smoothies had a highly significant ( p < 0.05) reduction in TPC at 48 h at 19.7% and 15.25%, respectively ( Table 4 ), whilst there was an 11.11% reduction in the TPC of the VOP 1 smoothie after 48 h of fermentation ( Table 4 ).

On the contrary, for the samples with F addition, a decreasing trend with increasing hydrocolloid concentration was recorded ( p < 0.05).

Although Klebsiella showed a decreasing trend, the difference was not statistically significant ( p > 0.05).