Excerpts

The amount of sulfur compounds had an increasing trend (+16.2% at storage time 2), but the data were not statistically significant ( p > 0.05).

In that study, the values of the total phenols in the samples showed an increasing trend during storage for samples stored in low-density polyethylene (LDPE) without an oxygen absorber, whereas, for samples stored with an oxygen absorber, the total phenols first increased and then decreased. 3.2.5.

thermophilus ST-M6 ® (ST-M6) showed an increasing trend until day 21, followed by a decline on day 28 in both formulations.

The TSS, TA, and AA Content The TSS content of fresh-cut pineapples after different treatments during storage is shown in Figure 2 a, showing an increasing trend in all the groups.

Statistically highly significant correlations were observed in three distinct groups.

Considering Figure 1 , it can be said that the feed flow rate up to 0.8 mL/s had an increasing influence on the moisture content of the powder, which followed a decreasing trend thereafter.

There was a highly significant positive correlation between total flavonoids and total phenols, probably because total phenols and total flavonoids are heat-sensitive components with synergistic effects [ 55 ].

The alcohol content in the soup appeared to have a decreasing trend over time (–4.7% in the frozen soup at time 2 compared to the fresh soup), but the data were not statistically significant ( p > 0.05).

One-way ANOVA followed by Duncan’s multiple range test was used for the comparison of significant differences between groups, with significance levels set at p ≤ 0.05 (indicating significant differences) and p ≤ 0.01 (indicating highly significant differences). 3.

[ 24 ] reported that during the fermentation of Luzhou-flavored liquor, the content of ferulic acid in the samples of fermented grains showed a trend of first decreasing and then increasing with the extension of fermentation time, which was consistent with the results of the present study.

showed an increasing trend.

showed a decreasing trend after increasing up to 2 weeks in all treatment groups, and Staphylococcus spp. showed an increasing trend.

At the same time, the drying rate showed a trend of first increasing and then decreasing.

Similarly, the zeta potential (absolute) of AMDs stabilized by HMP, LMP, and potato pulp pectin showed a decreasing trend with the increasing pectin concentration [ 17 ].

Does this mean that common knowledge has increased? The purpose of this article is to identify if there has been a positive trend in the perception of biotechnologies and, in particular, of foods produced with biotechnological approaches.

In terms of the understanding of the definition of local food, an interesting trend can be seen showing a higher regional interpretation of the definition of local food in the group “I trust the Selected Quality label” compared with the group “I trust the Organic label” ( Supplementary Table S2 ).

Regarding the polyphenol content of carrots, this did not show a clear trend according to the pre-treatment method or the thawing method; however, when pre-treated with SB and thawed in running water, they did show a higher total phenol content, at 1.45 ± 0.21 μg GAE/mg [ 16 ]. 3.5.

Bars with a common letter superscript are not significantly different from each other; p < 0.05 indicates a significant difference, and p < 0.01 indicates an extremely significant difference. 3.

The networks of connections between microbial functional groups and the development of fermented flavor in Dongcai may be significant.

The Spd content of the two treatments exhibited an increasing trend, and the Spd content of H 2 S treatment was always significantly ( p < 0.05) higher than that of control ( Figure 5 B).

The results of this study showed a trend similar to those in which the pH decreased with the addition of apple meal to cookies and muffins [ 24 , 25 ].

We identified 56 differential amino acids and derivatives between the YH and FHYH samples, of which 6 were significantly upregulated in FHYH, while the remaining 50 showed a decreasing trend ( Figure 3 A).

The raw spectra of the PCC samples obtained after visible/NIR spectroscopy scan ( Figure 1 A), in which the horizontal coordinate was the wavelength, and the vertical coordinate was the absorbance expressed as log 1/R, showed that several samples of PCC had a clear trend of decreasing absorption peaks in the wavelength range of 400 to 800 nm, which indicated that different samples had specific absorption characteristics in the visible wavelength band.

The contents of these compounds in both treatments showed a trend of first increasing and then decreasing, in which neo-chlorogenic acid reached the peak value at 9 h, while other individual phenolic compounds peaked at 6 h.

At different holding temperatures, the hardness of tofu gelatin showed a trend of increasing and then decreasing with the coagulant fermented with L. plantarum .