Excerpts

However, the pH values of the fermented products exhibited an increasing trend after 24 h, which were similar to the results reported by Gao et al.

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 thermal conductivity values obtained from R22B10T1 showed a decrease in values with increasing temperature while an increasing trend was observed from the R12B10T1 experiment.

Chen and co-workers also observed significant changes in HOMA-IR levels and fasting insulin and showed a decreasing trend in fasting blood sugar (FBS) after consumption of 220 g of yogurt fermented with L. delbrueckii subsp. bulgaricus and S. thermophilus for 24 weeks [ 27 ].

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.

enteritidis were almost insignificant, and the total number of colonies was not considerably different.

As for physical and textural profiles, FSM HL1+APL15 showed a trend to increase firmness, consistency, cohesiveness, and resistance to syneresis as compared with other acid-induced milk curds.

Although no significant differences were observed in the b-phot amplitude, indicating no modifications in retinal activity of cones, and flickers (FL), a decreasing trend in its amplitude secondary to treatment with L-NAME could be extracted from our results.

Differences in the total polyphenol contents among the five extracts were highly significant.

Cold Microfiltration There has been an increasing trend in the use of cold MF in the dairy industry.

When the NaCas was 2 wt%, due to the low protein particle concentration and the free flow of water molecules was more when in contact with the probe of friction contact, the S/O/W emulsions showed a trend of decrease under low shear stress.

Secondly, there may be significant differences in the in vitro digestion parameters and representation methods, such as filtration, centrifugation, membrane dialysis, etc.

It can be seen from Figure 3 f that as the content of Tween-20 increased, the color intensity of the LFIA first showed an increasing trend, and then decreased.

The MF trays from 30 cm show an increasing trend in the total number of bruising from the bottom to top trays, whereas the remaining treatments have the greatest number of bruises occurring to the middle trays. 3.2.

The PCA of average FTIR spectra from all cows in the lactation periods DIM 5−100, DIM 5−50 and DIM 51−100, respectively, shows a clear trend over time with samples from early and late DIM located on opposite sides in the score plots.

The initial pH value was 6.21 with a decreasing and then an increasing trend.

ANOVA of the FA composition datasets revealed extremely highly significant differences between both oil type and sampling time-point (0–90 min) mean values ( Table 2 ).

The number of publications related to “portable or handheld NIR” has shown an increasing trend since 2006 ( Figure 1 i).

Conclusions The lack of a clear trend in coffee consumption as the result of the COVID-19 pandemic calls for further investigation.

In the present study, DDT exhibited a decreasing trend and it reached to almost a constant value when 40 mg kg −1 of flour enzyme dosage was used.

At the highest extraction temperature of 50 °C, the ChS concentration reached the highest peak of 12.9 mg mL −1 at the NaOH concentration of 4%, and showed a decreasing trend when the NaOH concentration was more than 4% because the ChS may degrade at a high NaOH concentration.

Compared with the ground coffee group, the furan concentration in the coffee solution after the addition of the ascorbic acid showed a significant trend of 485 ng/g, and the reduction rate was 16%.

The reduction effect of RAAE on furan in the Maillard model system was extremely significant, and there was no significant difference compared with the cyanidin group ( Figure 6 ).

A clear trend was also observed for bran particle size, with smaller bran particle sizes exhibiting a smaller specific volume ( Table 7 ).