Excerpts

The findings showed that most of the analyzed food groups had a TFA content and percentage below 2% of total fat, indicating a decreasing trend in TFA levels.

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.

Evidence suggests an increasing trend of farmer participation in contract farming, particularly in developing countries [ 6 , 7 , 8 , 9 ].

However, an increasing trend in egg consumption was observed in adolescent girls (APC 4.85 [2016–2019]).

From Figure 2 , it can be seen that during the postmortem maturation process, the overall shear force value of the meat showed a trend of first increasing and then decreasing.

The data show a clear trend where higher pretreatment power leads to faster drying, with the 900 W treatment exhibiting the lowest moisture ratio over time, indicating the most efficient drying process.

The content of fatty acids changed regularly with increasing growing altitudes, with an overall trend of increasing first and then decreasing.

The ASL proportion of low-grade tea decreased after SE, while the AIL proportion showed an increasing trend.

Color The impact of protein enrichment on the color of the cookies ( Table 3 , Figure 1 ) did not show a clear trend: depending on the type of protein, the samples became lighter (BR, YP), darker (PS, HS), less reddish (BR), more yellowish (BR, YP), or less yellowish (HS).

Pyrazine was the compound most affected by the growing altitude, with seven of the nine compounds showing a decreasing trend.

These results ( Figure S3 ) emphasized that, for such a diversity of grape juice origins, environmental conditions along with vineyard practices can indeed contribute to significantly modulating metabolite expressions even within a single grape variety, thus introducing possibly significant noise into targeted analyses.

The relative content of ketones showed a decreasing trend.

On the other hand, δ 13 C VPDB values for n-propanol ( Figure 2 c), isoamyl alcohol ( Figure 2 d), and ethyl lactate ( Figure 1 c) tend to have a normal distribution with a value that has a positive trend, with centered means at −11.7‰, −6.5‰ and −10.7‰, respectively.

A substantial difference between the data was present when p < 0.05, while an extremely significant difference between the data was present when p < 0.01. 3.

[ 52 ] in their study of grape pomace peels and amaranth flours on the color of bread found that the L* values of crumbs and crusts significantly decreased with the addition of grape pomace peels and amaranth flours significantly decreased with the addition of grape pomace peels and amaranth flours, while the a* values of bread crusts showed an increasing trend, which is consistent with the findings of this paper. 3.10.

In addition, the transcription factors Traes_4BL_32D8155C6 and Traes_4BS_373BDBA94 of the TraesCS1A02G007400 gene demonstrated an increasing trend throughout grain filling.

As regards the statistical results, a notable trend observed is the shift in C18:2 n-6 and C18:3 n-3 over time, suggesting that the oxidation or metabolic conversion of these FAs may contribute to the observed differences in the ripening stages.

There was no large overlap in the area of distribution of the samples, which showed a significant trend of separation and good clustering within each sample group.

Regarding the δ 88 Sr variable, the data distribution ( Figure 4 ) for each investigated matrix shows an interesting trend.

Overall, there was also a slightly increasing trend.

After 16 min, the concentration of octanal (C2) exhibited an increasing trend, which may be attributed to the effect of continuous high temperature [ 19 ].

Among saturated fatty acids, arachidonic acid was detected only within the steaming time range of 8–10 min, with its relative content showing a decreasing trend.

In this study, the content of oleic acid showed a trend of first decreasing and then increasing, and there was no significant difference at the 20th min ( p > 0.05).

For PAW treatment, when plasma activated time increased from 5 to 15 min, the microbial reduction value showed an increasing trend.

Flavor showed an increasing trend with increasing elevation, with a maximum value of 7.75 at 1530 m.