Excerpts

Interestingly, for firmness, both factors were highly significant during the 2023 and 2024 years, but the interaction was not significant, indicating an independent effect of each factor.

After seven days of treatment, the HT and FMT groups exhibited a decreasing trend in these inflammatory markers.

Their antioxidant, antiaging, and antimicrobial activities render them promising ingredients in skincare and personal care products, while their antimicrobial and antiparasitic properties are likely to be significant in natural preservative formulations.

CT also had no significant effect on the TSS content (°Bx), TAc content (g/L), or pH of the must, although there was a clear trend toward a higher TSS content and pH at a lower crop load (CT).

Low-alcohol wines have become an important trend in the wine industry, with most countries following the same broad trend of replacing alcohol with low-alcohol alternatives.

Conclusions There is an increasing trend to develop yogurt alternatives.

Among these, 84 metabolites exhibited an increasing trend in content during shaking, while 62 metabolites showed a decreasing trend.

During the harvesting period, the peak viscosity typically showed a trend of rising first and then falling.

In recent years, a clear trend has emerged in consumer demand for food products without preservatives or with minimal natural preservatives.

As shown in Figure 3 , the relative conductivity of the pericarp in all experimental groups exhibited an increasing trend over storage time.

As moisture content and screw speed increase, cutting strength shows a decreasing trend.

Generally, the toughness values showed a trend similar to that of the hardness.

Significance values are indicated as follows: p < 0.0001 very highly significant (****), 0.0001 ≤ p < 0.001 highly significant (***), 0.001 ≤ p < 0.01 moderately significant (**).

Similarly, OHC shows a decreasing trend, with DBF exhibiting the highest value (199.80%) compared to BPI (155.50%), likely due to the loss of low-molecular-weight protein fractions, such as albumins and globulins, during the extraction process [ 37 , 62 ].

This indicates an increasing trend in phosphorus content during storage.

In addition, the redness value of bread crust did not have a clear trend, but all the values were positive, with bread 10PB exhibiting the highest value.

With the increase in awareness of environmental protection, the development of green and sustainable extraction technologies has become an important trend in the field of food aroma analysis.

Differences in protein intake from specific food groups followed the same pattern, with vegans having a much lower intake of proteins not only from animal sources, but also from sweets, fat condiments (e.g., mayonnaise), and plant-based substitutes for milk, and having a much higher intake of proteins from fruit (e.g., bananas) and vegetables (but with borderline significance).

aeruginosa showed a decreasing trend after 3 min of treatment, but the reduction level was significantly lower than that of other strains ( S . aureus , L . lactis , and L . curvatus ).

Specifically, the C5 alcohol family (1-penten-3-ol, (E)-2-pentenol, (Z)-2-pentenol) showed a decreasing trend from MR1 to MR3, with (Z)-2-pentenol presenting the highest concentration.

In bioaccessible fraction, GO and 3-DG showed an increasing trend across digestive stages, while MGO content increased after gastric digestion but decreased significantly after intestinal digestion.

In other words, the observed color changes were sporadic and lacked a clear trend.

The single effect of packaging is highly significant for both POV and AV, indicating that the choice of packaging material plays a crucial role in stabilizing these quality indicators ( Table 2 ).

Spearman correlation analysis revealed that Pseudomonas exhibited a highly significant positive association with total volatile basic nitrogen (TVB-N) and a highly significant negative correlation with redness ( p < 0.01), which is crucial in the degradation of meat quality.

The hardness of PSO steamed breads is lower than that of C2 and shows a decreasing trend with the increase in the PSO addition from 2% to 6%.