Excerpts

p < 0.05 was considered significant and p < 0.01 was considered extremely significant. 3.

However, after 30 min of contact time, a decreasing trend was first observed.

Nevertheless, the differences in the total lipid concentration between treatments only approached significance.

The p < 0.05 (*) indicates a significant difference, and p < 0.01 (**) indicates a highly significant difference. 3.

Potential Markers of the Oxidised Coffee Note Twenty-five highly significant volatiles describing oxidised coffees with a similar trend in all blends and packages studied, and with a CV% of at least 20, were identified as potential markers for oxidised coffees.

Peroxidase residual activity decreased slowly at 120 °C for 88 min and 130 °C for 50 min, whereas it increased at 120 °C for 143 min and 233 min and 130°C for 66 min and 86 min, indicating an increasing trend in PRA.

This result is in accordance with previous studies [ 33 , 46 ], which reported a decreasing trend in MHC band intensity.

The TBARS values of each group samples showed a trend of increasing first and then decreasing during fermentation.

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.

As treatment time and cycling increased, the thermodynamic parameters (T o , T p , T c ) of potato starch showed an increasing trend.

Compared with native starch, RDH and CDH treatments increased the crystallinity of starch in an overall trend, leading to a better microcrystalline structure and a more orderly rearrangement of starch molecules [ 30 ].

studied the DHT of chestnut, waxy corn and sweet potato starch, PV, TV, and FV also showed a decreasing trend.

These results are supported by previous research demonstrating that fruit ripening is involved in an increase in the solubility of pectin polysaccharides (WSP and ISP) and facilitates a decreasing trend of chelate-soluble pectin (CSP) [ 9 ].

During storage, the GalA content of AIR in orange juice and mixed juice showed a decreasing trend but remained stable in the kiwifruit puree.

During the pre-fermentation period, the phenol content showed a decreasing trend, which may be due to the binding of proteins in apple juice with phenol could produce insoluble complexes [ 31 ].

The development of innovative products using value-added ingredients has become an important trend in the bread manufacturing industry in an effort to meet the demand of a new generation of consumers seeking healthier lifestyles [ 2 ].

A slight trend toward a higher concentration of squalene and phytosterols was associated with increased values in the percentage moisture of the larvae batch.

Analyzing the 1074 articles related to “inclusion of agro-food waste in pig diets”, an increasing trend in the number of publications over the past 15 years was shown, reaching a peak of 911 and 751 articles in 2020 and 2021, respectively ( Figure 3 A).

The turbidity of BLF solution at different pH all showed an increasing trend, particularly a substantial rise (from 3.06% to 59.53%) of turbidity was observed at pH 7.0, demonstrating that BLF was most susceptible to aggregation at pH 7.0.

Such an increasing trend was also observed in previous studies when wheat dough was added to wheat bran [ 23 ].

Relevant studies have shown that with the increase of the CA concentration and the prolongation of the hydrolysis time, the crystallinity of the starch granules also shows a decreasing trend [ 18 , 21 , 34 , 35 ].