Excerpts

In general, after Day 14 of dark storage the hue angle and chroma change rates were almost insignificant between treatments, while during Day 1 of dark storage, both measurements were significantly affected with greater hue angle changes and lower chroma changes.

The p values of <0.05 and <0.01 were considered statistically significant and highly significant, respectively. 3.

With increasing sterilization temperatures, there were no obvious changes in the springiness, cohesiveness presented a gradual upward trend, but the hardness and chewiness showed an increasing trend followed by a decreasing trend.

With increasing frying time, the water content of all samples showed a trend of decreasing dramatically and gradually flattening, and they reached equilibrium water contents (M e ) in 9, 10, 10, and 11 min, respectively.

For all the responses, the model and model terms were highly significant and showed the different impact of the hydrocolloids on the rheological properties.

LRP showed a decreasing trend, while the effect by year was not significant ( p = 0.2181). 3.2.

The mass loss of livestock and poultry meat during boiling showed an overall trend of rising and then leveling off with time.

The residue concentrations of CAP and TAP in pork, beef, lamb and chicken showed a decreasing or first increasing and then decreasing trend with frying time, while FF and FFA showed a decreasing trend in all four livestock and poultry meats.

As shown in Figure 6 , the MDA level in the HFD group presented an increasing trend and the GSH content showed a decreasing trend compared with the ND group, which indicated that oxidative stress was likely to occur in the model group.

In this study, although all tea extract supplementary groups showed a trend of elevated liver coefficient compared with the model group, there was no significant statistical difference as shown in Figure 4 B.

In terms of sugar control, more and more countries have implemented sugar taxes in recent years, and sugar reduction has become an important trend in food production and consumption.

However, such an increasing trend was not observed for the treated samples.

Currently, there exists an increasing trend of public awareness on adopting measures that are environmentally friendly and that improve human safety [ 1 ].

Effect of Temperature and Temperature Stability on Lysozyme Activity As observed in Figure 9 , with an increase in reaction temperature, the activity of lysozyme from SDEW showed an increasing trend at first, followed by a decrease.

Irradiated aromatic compounds in the treatment groups showed an increasing trend, which might be because the free radicals generated during the irradiation process promoted the substitution reaction of the benzene ring.

From Figure 5 c, it can be seen that the overall UV absorbance of camellia oil shows an increasing trend after purification by the ceramic membrane, indicating that the quality of purified camellia oil was improved.

Among all significant metabolites in the PQ group, 7 metabolites exhibited a decreasing trend and 11 metabolites exhibited an increasing trend, while these disturbances were recovered to varying degrees after the Del pretreatment.

As expected, there was an increasing trend of bioaccessible phenolic content from the gastric to intestinal phase as described in Figure 1 .

Correlations with total mesophilic bacteria seem to separate amino acids into two groups, with arginine, glycine, betaine, and sarcosine being negatively correlated and nine others showing a positive trend.

During storage, the syneresis of the control sample showed an increasing trend, while the syneresis of the yogurt samples with AP gradually decreased during the 20 days of storage.

The adhesiveness of the yogurts with AP showed a decreasing trend, from 1306.9 g∙s (0.2%YAP) to 1219.1 g∙s (1.0%YAP).

Both the G’ and G” showed a decreasing trend with the increase in temperature, suggesting that Pickering emulsion gel was thermal irreversible under this condition [ 30 ].

In this sense, Melini and Melini [ 25 ] have also shown that an interesting trend towards some improvements in GFP composition has emerged.

For example, there has been a decreasing trend in consumption of coarse cereals with an associated decline in iron intake among the Indian population, especially in states where rice has replaced coarse cereals as the staple food [ 10 ].

The D value showed a trend of decrease-increase-decrease with the increase of detection frequency ( Figure 6 ).