Excerpts

Additionally, P1 exhibited first a decreasing pattern and then an increasing pattern with rising potassium levels, whereas P3 showed first an increasing trend and then a decreasing trend.

The analysis revealed highly significant differences in the appearance and aroma of the patties, with p -values of 0.035 and 0.022, respectively.

Pentanal and nonanal presented an increasing trend in both samples, the generation rate being higher in the CVOO sample; whereas hexanal and heptanal concentration did not vary in the CVOO sample and increased in the FVOO sample.

An increasing trend of the protein content (13% d.w. to 40% d.w.) was observed with increased PPI substitution from 0 to 35%, respectively.

The moisture content of uncooked pasta exhibited a decreasing trend, albeit quite mildly, with increased PPI substitution ( Figure 1 A), indicating the PPI-containing pasta was slightly more susceptible to moisture loss.

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

Overall, there was also a slightly increasing trend.

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

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

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

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.

During the 15-day storage period, all guava fruit showed a trend of gradually rising and then decreasing CAD activity ( Figure 4 D).

From Figure 8 B, it can be observed that when the inoculum quantity ranges from 0.5% to 2.0%, both the yield and molecular weight of pullulan show an increasing trend, reaching a maximum at 2.0%.

Consumers’ demand for foods with health benefits and different tastes is on an increasing trend.

However, the organic acid content showed a decreasing trend within 1–3 years of fermentation, with the lowest content in XZ-3Y (31.2 mg/kg dry matter).

Comparison of the Cooking Indicators of Fresh Rice Noodles After Different Rice Storage Periods The hardness and chewiness of fresh rice noodles showed a trend of initially increasing and then decreasing with the extension of the rice storage period ( Figure 2 A,D).

The spit pulp value of fresh rice noodles showed an increasing trend with the extension of the rice storage period ( Figure 1 B).

As observed from the analysis of model findings ( Figure 5 D), this model revealed that the three experimental factors had extremely significant effects on the rancidity level in EVOO cv.

The significance results of the regression equation for each dependent variable are shown in Table A3 , with p = 0.0026, indicating that the model is highly significant.

In our research, PPO and POD showed an increasing trend during withering time ( Figure 3 c).

The changes in aquatic products first increased but then decreased, although overall they show an increasing trend.

Among the stipe texture quality characteristics, there were only extremely significant differences in resilience ( Figure 2 E).

It was found that in both analyzed cases, regardless of the type of digested snack, both β-glucuronidase and β-glucosidase activity showed a decreasing trend.

Additionally, a clear trend emerged, showing a significant decrease in moisture content as the concentration of Ulva lactuca powder increased, with the lowest moisture content observed at the 2.5% concentration level ( p < 0.05).

Previous researchers have also reported a decreasing trend in solubility after the incorporation of seaweed and Ginkgo biloba extract in alginate and gelatin films, respectively [ 46 , 47 ].