Excerpts

On the 1st day, b* of frankfurters showed a trend of increasing with the concentration of flavonoid extracts, due to the influence of extracts’ color.

Consequently, while the scale of pikeperch pond production is small, it does exhibit an increasing trend [ 1 ].

Furthermore, a highly significant correlation (r) was found between weight and height, with these also being significantly associated with BMI.

Using SPME and SAFE, the content of many of the detected ketones showed a decreasing trend with the increase of aging time, which indicated that some ketones were transformed into carboxylic acids and other volatile components during the ripening phase [ 31 ].

Meanwhile, 2-hexenal exhibited a decreasing trend (from 0.23 to 0.15 mg/kg FW).

For example, there has been a decreasing trend in consumption of coarse cereals with an associated decline in iron intake among the Indian population, especially in states where rice has replaced coarse cereals as the staple food [ 10 ].

The D value showed a trend of decrease-increase-decrease with the increase of detection frequency ( Figure 6 ).

Compared with the NC24 group, the relative abundance of Firmicutes in all the yam polysaccharide groups showed an increasing trend except for the RYP group, which decreased from 34.5% to 31.3%, and the HPSYP group increased the most: to 51.4%.

[ 41 ], who analyzed cider apple pomaces reported to have highly significant correlations between the antioxidant activity and the content in phloridzin and total phenols and phloretin 2-xyloglucoside.

As shown in Figure 2 , with the increase in the adsorption time, the observed interfacial tensions of PA solution and PA/DS complexes showed a decreasing trend, suggesting a progressive adsorption process of PAs or PA/DS complexes to the interface.

As shown in Figure 5 D, with the increase of soybean meal concentration (0.1, 0.2, 0.3, 0.4, and 0.5%), the gellan gum yield and the viscosity of fermentation broth showed a trend of increasing.

It can be seen from Figure 5 A and Table 2 that Km showed a decreasing trend and Vm showed an increasing trend as the concentration of L-DOPA increased, indicating that the binding affinity force and the catalytic rate of TE to tyrosinase increased, and the latter may be affected by the former.

It can be seen that the internal fluctuations of SASA for (+)-catechin-tyrosinase and (−)-epicatechin-tyrosinase system showed a trend of decreasing and then increasing fluctuations, which in contrast to the internal fluctuations of the tyrosinase system alone.

Similarly, under the condition of intermittent deep-frying, 3-MCPDE showed a significant decline, while GE showed an increasing trend of [ 9 ].

It will be interesting to analyze the data after 2020 to evaluate whether a significant trend in outbreaks emerges due to this type of intoxication. 5.

Total protein content was highly significant with a difference of 1.97 ± 0.00%, 2.15 ± 0.01%, and 2.18 ± 0.01%, respectively.

For the texture properties, an increase in hardness and chewiness occurred at first with the addition of MD, followed by a decreasing trend, showing a maximum value at 2.0 wt% of MD.

Recently, an obvious trend arose to use the Maillard reaction to reduce protein-induced food allergy.

The composition of amino acids might be significant to determine the health and nutritional role of brown rice [ 16 ].

There was an increasing trend in PRT in all samples, with a corresponding increase in the storage period.

The increase in the additional amount of soy protein isolate reduced the amount of starch-endogenous lipid complexes, which may have resulted in a decreasing trend of the ΔH 2 value. 3.3.

The scores are well separated in distinctive clusters corresponding to the number of days in storage; however, a clear trend with respect to the duration of storage could not be observed.

Furthermore, the response values of W1C, W3C, W5C and W1W sensors were significantly different ( p < 0.05) among treatments; W1C, W3C and W5C sensors showed an increasing trend of response values with the increase in the KCl substitution ratio, which was opposite to the trend of the W1W sensor, perhaps because of the differences in moisture content and metabolites among treatments.

Regardless of the cultivars, the tea samples almost showed a decreasing trend in total phenolic content as the fermentation degree of tea increased.

The stability of each community shows an increasing trend, but the growth rate varies among them.