Excerpts

[ 6 ] found that during the storage process, the retrogradation enthalpy (heat absorption required for starch to return from a gelatinized state to its original ecology, ΔH) of steamed bread showed a trend of increasing first fast and then slow, but with an increase in a wheat bran addition, ΔH gradually decreased, indicating that wheat bran could inhibit the recrystallization of amylopectin in steamed bread, thus delaying the aging of steamed bread.

It can be seen from the table that, with the extension of storage time, the A 21 of the leavened pancakes showed a decreasing trend as a whole, and the A 22 showed an increasing trend as a whole, indicating that during the cold storage process, the tightly bound deep bound water in the leavened pancakes gradually changed to weakly bound water that could flow more easily.

With the decrease in FT temperature and the increase in the number of FT cycles, L shows an increasing trend. a* value represents the red–green spectrum.

At the same time, the ACC was higher when there were one and two aggregation layers, but showed a decreasing trend as the aggregation layers increased.

Conversely, a decreasing trend was noted for the 95% ethanol extract.

[ 28 ], in which olive oil (fortified with caffeic acid) extracted from sodium alginate beads showed an increasing trend of TEPC for the first 14 days and then a decline after 30 days of storage at 20 °C.

For instance, the correlation between umami and richness is highly significant at 0.81, with the highest number of shared features at 44.

The ANOVA factorial analysis showed that the floral and sweetness attributes had a moderately significant effect on the crystallization parameter, and it was mainly related to the botanical origin (72.97% of the variance).

[ 27 ] showed a trend for higher TBARS values at 600 MPa compared to samples exposed to lower pressures up to 400 MPa.

The restrictions imposed by economic security and ecological resource security on China’s food security are showing an increasing trend year by year.

As the temperature increased, the extraction rate showed an increasing trend.

A comparative analysis of WAC for chickpea, pea, and soy proteins subjected to various levels of heat pretreatment, as presented in Figure 2 , demonstrates a decreasing trend with a higher pretreatment temperature for all the protein sources.

In Figure 5 g,h, both RMSE and MAPE generally show a decreasing trend as the increment of epochs increases, with the notable exception occurring at 550 epochs, where this trend does not hold.

In the “not baked” groups, the total acid showed a trend of increasing and then decreasing with the extension of the fermentation time, and the maximum value of the majority of the samples were observed at 30 d of fermentation.

With the extension of fermentation time, the content of EGCG, ECG and CG showed a decreasing trend, while EGC tended to increase gradually ( Table 2 ).

The results exhibited an increasing trend in sprout length for concentrations ranging from 0 to 60 mg/L, followed by a decreasing trend from 60 to 100 mg/L ( Figure 1 B).

As shown in Figure 6 C, the E value of NaCas gradually decreased with time to an equilibrium value of approximately 13.15 mN/m, indicating that the adsorption layer of NaCas was susceptible to sinusoidal periodic oscillatory deformations and disruption of the interfacial structure, while the E curves of RBP-NaCas and RBPNs-NaCas exhibited an increasing trend until approaching an equilibrium value at 36.16 mN/m and 35.28 mN/m, respectively, indicating that the intermolecular interactions between molecules increase with the adsorption of composite proteins, and the interfacial behaviors of composite proteins were dominated by RBP and RBPNs components.

The results revealed an increasing trend in people’s genetic knowledge literacy.

Consequently, the content of reducing sugar exhibited a decreasing trend.

However, the r value of ANS showed a trend of increasing first and then decreasing.

The results showed that with the increase in ball milling time, the CAC of the three kinds of citrus fibers showed an increasing trend, which agrees with present studies.

Dynamics of Physicochemical Factors during Reinforced Fuqu Application The moisture of the four groups showed an increasing trend ( Figure 5 A), and this uptrend could be attributed to microbial activity that metabolizes macromolecules and produces H 2 O [ 18 ].

p ≤ 0.05, 0.01, 0.001 indicates for difference, significant difference, and extremely significant difference in results, respectively. 3.

For multivariate analysis, PCA score plots showed a trend towards separation between samples, with metabolic differences between groups ( Figure 1 A).

Introduction Global alcohol consumption has had an increasing trend in past two decades, was reported to be 6.4 L per capita in 2016, and is forecasted to be 7.6 L in 2030 [ 1 ].