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 ].

In this case, a clear trend is observed for protein concentration and the interactions between the proteins.

The content of polyphenols in soybeans changed with the increase of fermentation time, but showed an increasing trend as a whole.

The storage and loss modulus of Chiba tofu both increased, the network was compact, and the hardness and springiness of Chiba tofu showed an increasing trend.

There was a slightly significant increase in the total mineral content when 5% MOLP was added to brown bread, and there was a significant increase in brown bread with 10% MOLP ( p < 0.05).

There may be significant differences between individuals on the basis of many factors such as age, health, weight, and gender.

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.

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.

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

Quantitative Analysis The quantitative models showed a trend towards the expected polymorph.

Moreover, with this ingenious technology model, water consumption was reduced by 96.16%, which is absolutely significant. 4.

Figure 7 a demonstrates that the ΔE of cherry tomatoes in different packages shows an increasing trend, and color changes of AGO/SPEEK films packaged are relatively minimal in different periods, probably owing to the reduction of ethylene synthesis influenced by the high content of CO 2 .

Figure 7 b illustrates that the hardness of cherry tomatoes in all groups exhibited a decreasing trend with the extension of storage time, and the control group was more significant, which depends on the progress of the conversion of insoluble pectin to soluble pectin or even pectin acid [ 38 ].

Low p -values, below 0.05, 0.01, and 0.001, indicated that the model terms were significant, highly significant, and remarkably significant, respectively, and p -values greater than 0.05 indicate that the model terms were not significant [ 35 ].

The use of insect protein preparations in gluten-free diets may also be an interesting trend.

Mean differences and treatment effects were considered significant for p < 0.05 and showed a trend towards difference at 0.10 > p > 0.05. 2.6.

The results, expressed as Trolox equivalents (TE) ( Figure 1 , panel B), showed a trend quite similar to that observed for TMA content.

As expected, the total concentration increased after 7 days, and even though the differences between the two cheeses decreased, they remained highly significant.

The temperature distribution results showed a trend for the decreasing temperature rates to be lowest and highest at the centroid and the four corners of the fish fillet, respectively.

In many countries, there is an increasing trend towards zero-tolerance for stored-grain insects [ 6 ].