Excerpts

The volume (%) showed a decreasing trend between 0.1 and 1 μm after storage.

The findings may be significant for the commercial exploitation of DOs that present higher environmental efficiency, with pollution growing at lower levels than international trade.

Further, 2-propenoic acid was the other dominant acid identified and experienced an increasing trend from S60 to S-180 (0.14 to 6.06 μg/g), followed by a decreasing trend towards the end (S-240, 2.54 μg/g).

Then, 2-methoxy-4-vinylphenol, a woody odor phenol identified in the fresh NCS [ 6 ], was also identified from S-30 to S-240 and showed an increasing trend (from 1.05 to 5.92 μg/g).

During the storage period, the CIE L* value showed a decreasing trend in both the high-CO 2 -treated and control fruits, while the CIE a* value increased.

In recent years, an increasing trend in demand for foods high in high phenolic content has been observed [ 7 ], mainly because of their antioxidant properties [ 6 ].

The level of AFM1 shows a decreasing trend after 2016, which was considered a year of crisis.

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.

The protein contents of the raw and pasteurized milks remained nearly constant at around 43% during the digestion period, whereas those of the homo–past and homo–heat sheep milks showed a decreasing trend as the digestion progressed, especially after 60 min.

Those in the raw and pasteurized sheep milks decreased slightly during the first 120 min of digestion and then stayed almost unchanged on prolonged digestion, whereas the homo–past and homo–heat sheep milks showed an increasing trend over the whole digestion.

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 ].

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.