Excerpts

In the presence of CA, the scavenging ability of the tested PCs toward DPPH before storage (at 0 day) did not change, almost significantly, in comparison with that of the control.

Despite some differences between countries, the study results showed that a worrying trend in all countries is reducing the consumption of omega-3-rich fish (even in countries like Spain and Portugal).

Moreover, small but negative values in a * coordinate showed a slight trend to green in EVOH-CIN films with respect to neat EVOH.

After the protein was covalently bound to EGCG, the maximum negative value showed an increasing trend.

A decreasing trend in loss factor was shown by TG.

The change in the content of fructose did not show an obvious trend ( Supplementary Material Table S2 ).

The number of harvested roots per plot (MR-n, Sum-m) were partially significant between the cultivars but not between the water applications for each cultivar.

Highly significant ( p ˂ 0.01) effect of spices was observed on the sensory score of color, flavor, taste, texture, and overall acceptability of processed cheddar cheese (buffalo milk) after ripening.

The higher mean values for DPPH peptides were observed after 60 days of ripening but a decreasing trend was found after 120 days of ripening.

In terms of concentration, a decreasing trend in the mechanical properties of the films was observed when the (L)CNF loading was higher than 5%.

Furthermore, there may be significant variations in formulations (particularly the salt concentration), quality of raw ingredients and protocols for storage and distribution that may influence the final microbial safety and quality of the product. 4.2.

Thus, it appears that gender did not play a large role in this specific product test, but researchers should carefully consider whether gender might be significant in their planned product research.

The use of adjuncts that enrich beer with antioxidant compounds is also an important trend at present.

After day 6, the pH began to fluctuate, with an increasing trend toward the end.

The a * values in meat containing higher-level αTPN decreased at the end of storage compared to an increasing trend in control, but no significant changes were noticed.

Mintel [ 13 ] reported an increasing trend in the U.S. to include plant-based foods in daily diets without sacrificing taste.

When comparing the three options (meaty, reduced meat and no meat) in terms of MA, the difference between choosing the meaty option and the no meat option was for all dishes highly significant, as increased MA was clearly associated with preference for a meaty dish.

The model is highly significant, due to the p -value of zero.

Besides, there is an increasing trend to apply or couple machine learning skills to either replace or assist the basic mechanistic models, which has been used in microwave heating process and also raised extensive discussions in biology [ 31 ].

The results showed a decreasing trend in lactose content in time, confirming the role of ageing on lactose reduction, particularly within the same kind of PDO cheese.

Moreover, as the shear rate increases, the apparent viscosity showed a decreasing trend, which indicates that all protein inks are pseudoplastic fluids.

However, a definite trend as a result of the season could not be concluded.

However, we identified a noteworthy, marginally significant trend (0.05 < FDR < 0.06) in the balances of the Lachnospira / Faecalibacterium and Ruminococcaceae / Oscillospira taxa in the intervention group only, whereas no such behaviour was seen in the control group, as seen in Figure 4 and Figure 5 .

The threshold of statistical difference assumes that p > 0.05 indicates that the difference is not significant; p < 0.05 indicates that the difference is significant; p < 0.01 indicates that the difference is extremely significant. 3.

For pizza, puff pastry pies and patties, it might be significant that acrylamide is formed mainly in the dough used for their preparation, while the ingredients included in the filling would make a lower contribution, with the exception of some processed vegetables, which already contain the contaminant due to their previous processing.