Excerpts

Both the quantitative and semi-quantitative results indicated a decreasing trend in the total anthocyanin content of TS5, TS2, and TS6.

In the fifth year, “Promotion of a data-based children’s eating habit policy (Topic 2)” demonstrated a sharp increase, whereas “Establishing a customized safety and nutrition education system (Topic 6)” displayed a decreasing trend. “Creating a private-centered food environment (Topic 7)” slightly decreased in the third year but exhibited a steady increase thereafter. 4.

Considering the effect of thermal treatment in flours, WF, LF and CF demonstrate a similar concentration-temperature curve, with the phenolic content increasing at 74 °C and then following a decreasing trend up to 110 °C.

The Results of Single-Factor Experiments for SAEW-NB The experiments were performed at a water temperature of 4 °C, a processing time of 10 min, and a solid–liquid ratio of 1:6 according to the ACC gradient designed in Table 2 As shown in Figure 3 A, the TVC in the SAEW-NB group showed a decreasing trend with the increase in ACC.

With the extension of storage time, the TVB-N values of both the CG and the SAEW-NB group showed an increasing trend, and the rate of increase in TVB-N values of the SAEW-NB group was lower than that of the CG.

The control exhibited an increasing trend in specific heat with temperature and no significant differences in the specific heat values among the suspensions ( p > 0.05).

However, the creep compliance shows a decreasing trend, but with the progress of drying, the relaxation modulus shows an increasing trend; that is, the moisture content decreases.

The particle size of the ternary complex showed a decreasing trend with an increasing quercetin concentration, indicating the formation of a stable complex.

An increasing trend in protein solubilization yield was observed for both wet and dry biomasses with the increase in NaOH concentration ( Figure 3 ).

The VP group similarly increased slowly and then fluctuated and decreased to 1.25 μmol/g, whereas the MAP group basically showed an increasing trend, although there was a downward fluctuation that reached a peak of 3.25 μmol/g at 21 days ( Figure 2 E).

The acidity of the control sample initially had an increasing trend, but from day 11, it began to decrease.

Persimmon vinegar showed a trend that was different from that of grain vinegar.

All samples showed a trend of mass loss.

Diethyl succinate and ethyl laurate showed an increasing trend with the prolongation of distillation time.

found that the total ester content of NXX Baijiu showed a trend of “decrease-equilibrium-increase-decrease” with a decrease in alcohol content during distillation [ 9 ].

For ultrasonic pretreatment with different powers, with the increase in power, some materials will have slight enzymatic browning, resulting in a decrease in the lightness value and redness value of the yam, while the yellowness value shows an increasing trend due to pigment changes [ 36 ].

In summary, aroma-active VOCs such as 2-acetyl-1-pyrroline, methyl acetate, C6–C9 aldehydes, and acetate esters exhibited highly significant correlations with key E-nose channels (e.g., W5S, W2W, W1S) and E-tongue taste indices (e.g., richness and aftertaste-B).

The absence of an increasing trend for other compounds in the pure water system may be attributed to either intrinsic concentration-dependent inhibition effects limiting their release or stability, or reduced selective adsorption capacity of SPME fibers at higher concentrations, ultimately resulting in measured content depletion.

It can be seen that histatinasease L activity showed an increasing trend at 2–3 d, that the rise was slow, probably due to the fact that histatinasease L and histatinasease B partially reacted with the same substrate, and that the elevation of histatinase B activity partially inhibited it; in the middle and late stages of refrigeration, the enzyme activity rose faster, which was due to the fact that, accompanied by the gradual decrease in the pH of the muscle tissues, lysosomes ruptured, and a large amount of histatinasease L was released [ 21 ].

The microbiota composition was more markedly influenced by the low dose, which is in line with the significant reduction in liver triglycerides observed in that group, whereas the high dose only showed a trend towards mitigation.

Association analysis in this study indicated that Lactobacillus had a positive trend of correlation with acetic, propionic, and butyric ( Figure 9 ).

GSE markedly decreased liver TG content and GPE treatment only showed a nonsignificant trend toward TG reduction ( Figure 2 I).

In this study, GSE and GPE showed the most significant regulation of acetic acid and isobutyric acid in the colon of HFD mice; however, other SCFAs of GSE and GPE were not significantly different from HFD, but also showed a trend of elevated content.

No statistically significant differences were observed in this index between the GPE and HFD groups, but exhibited a decreasing trend ( Figure 2 C).

Over time, the adsorption rate followed a decreasing trend, while the adsorption capacity increased slowly, reaching equilibrium at 3 h with a maximum adsorption capacity of 29.20 ± 0.38 mg CAE/g.