However, within the pH range of 7.0–12.0, the free sulfhydryl groups in EGP exhibited a decreasing trend as the pH increased, which can be attributed to their propensity to form disulfide bonds when exposed to a polar environment for an extended period, leading to a reduction in SH clusters [ 46 ].
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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.
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).
One study investigated the prevalence of gout in five countries and found an increasing trend.
A decreasing trend in firmness of the HRCs was observed till 60 kV, 7 min of ACP treatment.
In particular, at pressures of 100 and 200 MPa, the ester content showed an increasing trend with the extension of the treatment time.
Huangjiu group showed an increasing trend, but the growth rate was alleviated.
The number of glomerular cells increased and showed a trend of expansion, while the gap between the renal sacs became smaller and some inflammatory cells were presented in the surrounding area.
Concerning the variation in the solubility profile and the ζ of the native and modified proteins, the pI of the proteins presented an increasing trend for the modified proteins by N-cationization and N-acylation; however, they did not show statistically significant differences ( p- value > 0.05).
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 ].
The CLA yield increased rapidly with inoculum sizes from 0.5% to 2%, after which it showed a decreasing trend upon exceeding 2%.
As shown in Figure 3 B, under the thermo-ultrasonic treatment condition, d 3,2 of the boiling water group showed a trend of increasing first and then decreasing.
The concentration of demethyloleuropein, neohesperidin dihydrochalcone, and the chromen-4-one derivative showed an increasing trend throughout the developmental process of BYC, while the abundance of apigenin 7-sulfate declined from D150 to D300, and afterwards remained in a stable state from D300 to D450 ( Figure 5 ).
In addition, except for phenylalanine, lysine, and histidine in CMP, which were slightly higher than that in DCP, the levels of other essential amino acids in CMP showed a decreasing trend.