Excerpts

All emulsions showed a decreasing trend in ζ-potential with storage time ( p < 0.05), with a small reduction of ζ-potential (<5 mV) over 28 days of storage.

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).

The pH of cuttlefish flesh showed an increasing trend ( p < 0.05) during the first four freeze–thaw cycles.

Moreover, the quadratic terms A 2 , B 2 , and D 2 were highly significant ( p < 0.05).

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

Notably, C18:1N9T (trans-oleic acid) was lower in HS than in AS and SS, with a borderline significant difference ( p = 0.050).

Table 4 shows that the interaction effects between temperature and wind velocity and between the material thickness and wind velocity on TBARS values exhibited extremely significant differences ( p < 0.05).

The statistical analysis revealed a highly significant impact ( p < 0.05) of the number of cycles (C), as well as the treatment time per cycle (t) and the input oil pressure (P) on the reduction rates (RR) of the volatile molecules considered.

There were moderately significant differences between groups A and B (4.5 vs. 4.9, p < 0.05), respectively.

Only the control (sample A), or the untreated sample, showed a decreasing trend during the storage period ( p < 0.05), which was already apparent from the 7th day.

There was no significant difference in the PT at the 5–15% addition level ( p < 0.05), but it showed an increasing trend at the 20–30% level ( p < 0.05).

The findings of this study demonstrated that storage duration exerts a highly significant effect on TPC ( p < 0.05), indicating a substantial decrease over time ( Table 2 ).

Similarly, the ratios of p-PI3K/PI3K and p-AKT/AKT also showed a decreasing trend ( Figure 7 C,F, p < 0.05).

At the 95% confidence interval, p < 0.01 indicates highly significant differences, p < 0.05 indicates significant differences, and p > 0.05 indicates insignificant differences. 3.

Observing the pictures reveals that the turbidity of MP always maintains a decreasing trend, and with the enhancement of ultrasound, the degree of decline reached 48.5% ( p < 0.05).

Despite a nonsignificant trend toward higher AUC values in the CAF groups, no statistically significant differences in AUC were found between the SD and CAF groups across all treatments ( p > 0.05).

In the subsequent results and discussion, we use “marginally significant” when p < 0.05 and “significant” to describe results where p < 0.01.

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

highlights that some parameters are closely associated, showing highly significant correlations ( p < 0.05), such as: TSS and hygroscopicity, solubility, OHC, TA, FC (r = 1.00); h* and a* (r = 0.97), C* (r = 0.94); pH and L* (r = 0.98), AC (r = 0.94), MC (r = 0.92), BD and b* (r = 0.99), Figure S3 .

Figure 2 a indicates that only a few adjacent tenderness levels showed no significant differences ( p > 0.05) in component content, while most key anthocyanin components exhibited significant or highly significant differences ( p < 0.05) across tenderness levels.

While low-dose CGEF exhibited an increasing trend in p-PI3K, all doses of CGEF significantly restored phosphorylation levels of PI3K/AKT/GSK3β and CREB ( p < 0.05), indicating its potential to counteract CSR-induced disruptions in these signaling pathways ( Figure 12 ). 3.11.

Response Surface Experiment Optimization The above results fully analyzed the effects of different treatments on emulsions, where the effect on emulsion particle size and zeta potential was highly significant ( p < 0.05).

As can be seen from Figure 2 d, with the extension of milling time, the CEC of PIDF showed a trend of first increasing and then decreasing, among which the CEC of PIDF-4 was the best ( p < 0.05), reaching 0.35 ± 0.0038 mmol/g.

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).

Among them, the α-helix content generally presented a decreasing trend and reached the minimum value of 31.25% in the PAW20s group, which was significantly lower than that in other groups ( p < 0.05).