Excerpts

All treatment groups exhibited an increasing trend in a value with storage time, while b values exhibited a decreasing trend.

Yazdi and Alemzadeh [ 42 ] also indicated that an AV of 0.065–0.07 mg KOH/g of oil in blends of palm oil and sunflower oil before interesterification was raised between 2.52 and 4.32 mg KOH/g of oil after interesterification following an increasing trend, as observed in the present study.

fliA and flhDC , on the other hand, were upregulated, with a decreasing trend as the BPE concentrations increased.

Nevertheless, in the last three years, a decreasing trend in the prevalence and frequency of this disease has been observed [ 29 ].

The color indices a*/b* for both the peel and flesh of loquat fruits exhibited an increasing trend during ripening, with ABA-treated fruits consistently showing higher values than the controls ( Figure 1 B,C).

In turn, the total color difference (Δ E RAW ), ranging from 3.1 to 7.2, showed a quite significant color change in the US pre-treated chicken breasts compared to the untreated one.

However, with the increase in temperature, the overall color changes (ΔE) and L* first had a decreasing trend and then an increasing trend, and this trend was the opposite for the rest of the indicators.

Fatty acid metabolite abundance displayed an increasing trend with dry-aging time, particularly the relative contents of PUFAs such as arachidonic acid, linoleic acid, eicosatetraenoic acid, and docosentaenoic acid, which increased significantly on day 7.

The results showed that the differential metabolites of subclass 4 (including 45 differential metabolites, with the largest proportion of GPs) showed a trend of rising first and then reducing with dry-aging time, whereas the differential metabolites of subclass 5 (including 20 differential metabolites) decreased on day 7 and tended to remain stable throughout the remainder of the process of aging.

[ 19 ] found that the brown rice rate of Nangeng 5055 and Nangeng 9108 planted in China showed an increasing trend with the postponement of harvest time and then decreased slightly after the peak growth.

The immature grain rate showed a decreasing trend with the increase in maturity.

However, the storage duration had an impact on the moisture content in both samples, showing an increasing trend.

Conversely, an increasing trend was observed in samples marinated for 24 h and 72 h ( Figure 4 ).

As illustrated in Figure 2 A,B, the relative content of alcohols generally exhibited an increasing trend with advancing fruit maturity in R. roxburghii , peaking at stage V (156.11 mg/kg), which was approximately 4.5 times higher than the level observed at stage I (34.76 mg/kg).

This dataset underscores the pronounced effect of temperature on the solubility of sucrose in water, illustrating a clear trend of increasing solubility with rising temperatures.

93 A 2 − 1.17 B 2 − 1.28 C 2 − 1.49 D 2 As seen in Table 3 , the model had a p value < 0.0001, indicating a highly significant model.

An increasing trend is observed in both the raw and cooked vegetable ( Figure 5 ). 3.5.

The rise in calcium content in Reishi-enriched bread may be significant in the prevention of osteoporosis, degenerative joint diseases, and in conditions of increased calcium demand, such as menopause, periods of rapid growth, or for individuals engaged in intense physical activity [ 51 ].

Subsequently, the drying rate shows a decreasing trend into the decelerated drying stage.

Specifically, CsAOS3 demonstrated highly significant correlations with derived compounds such as butanoic acid, octyl ester, butyl caprylate, ethyl 9-decenoate, and ( E , E )-2,4-undecadienal.

By using Spearman correlation analysis, the roasting loss rate showed a highly significant negative correlation with essential amino acids (EAAs), non-essential amino acids (NEAAs), and total free amino acids (TAAs) (the correlation coefficients ( r ) were 0.82, 0.87, and 0.87, respectively) with p < 0.01.

In this experiment, it was found that the total content of PUFA/n-6 showed an increasing trend with an increase in roasting temperature, and no change rule was found in the total content of PUFA/n-3 in each group of experiments.

In the subsequent stages, both the surface area and the thickness of the grain cortex exhibited a decreasing trend, as the cortex progressively thinned postembryonic removal, culminating in a reduced surface area [ 20 ].

Figure 2 A also reflects that the turbidity of the nanoparticle dispersion showed an increasing trend.

The content of active ingredients showed a decreasing trend with the increase in temperature.