Excerpts

However, the storage duration had an impact on the moisture content in both samples, showing an increasing trend.

Conversely, an increasing trend was observed in samples marinated for 24 h and 72 h ( Figure 4 ).

As illustrated in Figure 2 A,B, the relative content of alcohols generally exhibited an increasing trend with advancing fruit maturity in R. roxburghii , peaking at stage V (156.11 mg/kg), which was approximately 4.5 times higher than the level observed at stage I (34.76 mg/kg).

This dataset underscores the pronounced effect of temperature on the solubility of sucrose in water, illustrating a clear trend of increasing solubility with rising temperatures.

93 A 2 − 1.17 B 2 − 1.28 C 2 − 1.49 D 2 As seen in Table 3 , the model had a p value < 0.0001, indicating a highly significant model.

An increasing trend is observed in both the raw and cooked vegetable ( Figure 5 ). 3.5.

The rise in calcium content in Reishi-enriched bread may be significant in the prevention of osteoporosis, degenerative joint diseases, and in conditions of increased calcium demand, such as menopause, periods of rapid growth, or for individuals engaged in intense physical activity [ 51 ].

Subsequently, the drying rate shows a decreasing trend into the decelerated drying stage.

Specifically, CsAOS3 demonstrated highly significant correlations with derived compounds such as butanoic acid, octyl ester, butyl caprylate, ethyl 9-decenoate, and ( E , E )-2,4-undecadienal.

By using Spearman correlation analysis, the roasting loss rate showed a highly significant negative correlation with essential amino acids (EAAs), non-essential amino acids (NEAAs), and total free amino acids (TAAs) (the correlation coefficients ( r ) were 0.82, 0.87, and 0.87, respectively) with p < 0.01.

In this experiment, it was found that the total content of PUFA/n-6 showed an increasing trend with an increase in roasting temperature, and no change rule was found in the total content of PUFA/n-3 in each group of experiments.

In the subsequent stages, both the surface area and the thickness of the grain cortex exhibited a decreasing trend, as the cortex progressively thinned postembryonic removal, culminating in a reduced surface area [ 20 ].

An increasing trend in the MDA content was observed in the banana peels during storage ( Figure 1 c).

On day 3, there was a marked increase in LOX activity in control and 50 μM MeJA-treated groups; however, 10 μM MeJA group showed a decreasing trend in LOX activity for the first 3 days, followed by a significant rise.

As the concentration of KGM increased, the water absorption and swelling power of rice grain showed a decreasing trend.

The cohesiveness also showed an increasing trend, the higher the cohesiveness within the grains, the denser the structure.

These data were averaged using three parallel experiments and expressed as the mean ± standard deviation; p > 0.05 meant no significant difference, p < 0.05 meant a significant difference, and p < 0.01 meant an extremely significant difference. 3.

The control and treatment groups that were administered oseltamivir via gavage showed a trend toward weight gain during the intervention period.

Consequently, attitude toward using did play a partially significant mediation role in the relationship between perceived usefulness and intention to use.

plantarum HA119 showed a trend towards higher plasma HDL concentrations compared to the placebo, indicating the potential effect of these bacteria on serum lipids.

Specifically, the fixed effect of Products, particularly white colour, was highly significant, demonstrating notable differences among the evaluated products.

In contrast, the activities of β -Gal ( Figure 3 E) and CEL ( Figure 3 F) showed an elevated trend, and after 56 d of storage, the contents of β -Gal and CEL in the fruits of the HFF group decreased by 14.16% and 35.98%, respectively, compared with those of the FF group ( p < 0.05).

Throughout the storage period, the firmness of all three fruit groups showed a decreasing trend, and the firmness of the prunes in the HFF group was higher than that of the FF group.

Besides, the breakdown viscosity of treated maize flour samples showed a decreasing trend, which implies that DHT-affected starch becomes more resilient to thermal and mechanical shear.

Changes in the antioxidant capacity of tested maize flour samples in relation to DHT are presented in Table 3 , and it is evident that DHT did not show a clear trend in its effect on antioxidant activity.