Excerpts

However, at large scale results do not seem to indicate a clear trend, which might be due to further differences in the agronomic practices [ 9 ].

However, currently, foodborne outbreak statistics show that there is an increasing trend in fresh-cut produce and associated outbreaks mostly caused by such bacterial agents as Listeria monocytogenes , Salmonella spp. and Escherichia coli O157:H7 [ 8 , 9 ].

Although the effect of cooking method was almost always highly significant, and the interaction between meat species/category and cooking method was significant for most of the VOCs and LEFs, it was rarely so large as to change the ranking among meat species/categories.

Nevertheless, studies in a Western population from different ethnicities in the USA and New Zealand failed to detect gender differences in CSD intake [ 65 , 66 , 67 , 68 ], contrasting with the present results obtained in a young, “healthy” Mexican population, were sex differences in the amount of CSD intake were found to be highly significant.

An interesting trend was found in relation to the proportions of simple hydroxycinnamic acids and their respective tartaric acid esters.

A PCA biplot using all identified ethyl esters and higher alcohols is provided in Figure S1 and there is a clear trend in the separation of these compounds.

As a result, there is an increasing trend to consume organic foods instead of conventional foods. 3.

Lemon balm, on the contrary, showed a positive trend at higher temperatures, as well as oregano, although for this plant the temperature did not show much difference.

Of the eating competence components of mothers, only the positive association of food acceptance with the preference for common vegetables remained in the final models, but this association was not quite significant.

The oil of all cultivars showed a decreasing trend in total n -alkane and n -alkene content, with the oil of Sinopolese showing the highest content, varying from 328.50 to 214.00 mg/kg.

In any case, they did not show an increasing trend during storage, thus confirming the effective microbial stabilization by HPP treatment.

Since responses exhibited a multimodal distribution, a clear trend might not have been shown when all responses were aggregated and analyzed.

Similar to our finding, these authors observed that vitamin E content did not statistically change in coated berries at the end of two-weeks’ storage although a decreasing trend was evident.

Using the pooled data obtained in our study ( n = 24), HMF was linearly correlated with BI (Equation Y = −335.531 + 13.0099X, r = 0.930), IM (Equation Y = 901.828 − 6.44202X, r = −0.940) and MRP (Equation Y = −68.0249 + 50.2243X, r = 0.969, and Equation Y = −25.162 + 268.004X, r = 0.898, for 280 and 360 nm, respectively), obtaining highly significant correlations.

The single-fruit weight (FWt) ranged from 2.02 ± 0.03 g to 30.78 ± 0.96 g in all tested varieties throughout the fruiting stage, and the differences in single-fruit weight among genotypes were highly significant ( Table S1 ).

First, independent of fresh juice, the TSS values showed an increasing trend with increasing BFC cycles ( Figure 2 ).

A decreasing trend of the β -d- glucan concentration as observed in our study was not described.

Equations (5) and (6) were thus generated and are given as below: (5) Y L C ( % ) = ( 0.0440 + 0.0172 X 1 + 0.2419 X 2 + 0.2901 X 3 + 1.2325 X 4 − 0.0051 X 2 X 3 + 0.0174 X 2 X 4 − 0.0062 X 2 2 − 0.0062 X 3 2 − 0.3910 X 4 2 ) × 100 % (6) Y E E ( % ) = ( 0.6352 + 0.1263 X 1 + 1.5573 X 2 + 1.5314 X 3 − 47.1652 X 4 − 0.0168 X 1 X 4 − 0.0305 X 2 X 3 + 0.2027 X 3 X 4 − 0.0406 X 2 2 + 6.6207 X 4 2 ) × 100 % Analysis of variance ( Table 2 ) indicated that this quadratic polynomial model was highly significant and adequate to represent the actual relationship between variables and response factors.

The energy values of the bread samples showed a negative trend with dietary fiber content.

Although the effects of fermentation type and temperature on the nutritional composition of the bread samples were significant ( p < 0.05), a clear trend was not observed.

lactis 4064, an interesting trend in the growth was found.

Absolute AUC for TEM was significant ( F (3, 32) = 2.94, p = 0.048), with RS + WP having a higher amount of calories burned compared to WMS (mean difference: +19.50 kcal/meal, (95% CI, 3.52 to 35.48), p = 0.018) and WMS + WP (mean difference: +20.48 kcal/meal, (95% CI, 4.49 to 36.46), p = 0.04) ( Figure 3 , Table 4 ), and there was a trend toward significance with RS + WP vs.

The concentration data showed a higher content of amino acids and organic acids in GA and DA than in meju , whereas the normalized data showed a trend of high content only in DA.

Results showed that EFA and FFA signatures are different and follow a clear trend during shelf life.

However, the A 2b of the bound water showed an increasing trend, which was because the relaxation area, as a relative area, decreased for the other two kinds of water.