Excerpts

The shikimic acid content of fruit treated with exogenous MT showed an increasing trend, and that for the 30 d-50 treatment was the highest at 0.083 mg/g, 62.7% higher than that for CK. 3.3.

A significant trend in the current food industry is the pursuit of protein sources that offer environmental and health benefits.

The contribution rate of PC1 was 27.8% and that of PC2 was 19.9%, and the ten groups of samples showed a clear trend of separation on the two-dimensional plot, with no outlier samples in the same kinds of A. arguta wine.

The TSS contents differed between the samples in a somewhat significant way.

During fermentation, the content of norphytane, 2,6,10-trimethylpentadecane, and 4-methyltetradecane exhibited a decreasing trend.

Along with the numbers of the spectral intervals gradually increasing, the RMSECV of the si-PLS models showed a trend of gradually decreasing and then slowly increasing, but the PLS factors changed were not significant, with a range from 7 to 10.

However, under a total annealing time of 96 h, the numbers of annealing cycles did not show a definite trend on changing ΔH, possibly due to a combined controversial effect of thermal energy and water during multi-stage annealing [ 35 ]. 3.4.

In China, the planting area and the annual yield of peanuts show an increasing trend.

brevis B13-2 after heat inactivation showed a decreasing trend of DPPH free radical scavenging ability [ 27 ].

After storing the sample for 9 weeks and conducting assessments of physical quality (including hardness, adhesiveness, springiness, cohesiveness, viscosity, lightness, yellowness, redness, and browning index), chemical quality (including pH), and microbial quantity, it was observed that the sample’s hardness significantly decreased after being stored for 4 weeks, while adhesiveness displayed an increasing trend, though this effect was not statistically significant.

Their use as an adsorbent is well-established, and there is a clear trend towards engineering adsorbents to overcome the barriers to their future industrial application.

Figure 6 a shows the attenuation function selection process; the number of variables showed a trend of rapid decline at first, and then, a steady decline with an increase in sampling times.

The four sample types’ overall reflectance showed a decreasing trend. 3.2.

The chewiness and gumminess of bread showed a trend similar to that of hardness.

An overall trend was observed with higher levels at the live receiving area with a continuous decrease until post-chiller and a final significant increase ( p < 0.001) in parts (Wings) reaching levels around 6.43 Log CFU/mL ( Figure 1 and Table 2 ).

The dynamic moduli G′ and G′′ showed an increasing trend with increasing frequency indicating that, in all samples, a strong intermolecular cross-linking effect occurred [ 28 ].

Appendix A As shown in Figure A1 , it can be seen that, during the heat treatment, CA–DI and MPs were measured at ratios of 1:1000, 1:500, 1:250, 3:500 (g/g), i.e., CA–DI mass concentrations of 1/c (125, 250, 500, 1000 (g/L) −1 ), 1/c and the corresponding ΔFmax/ΔF (15, 23, 30, 54) all satisfied the Benesi-Hildebrand equation: ΔFmax/ΔF = 1 + 1/c, (The fitted equation: y = 6.37165 + 0.04885∗x, R2 = 0.965061, P = 0.00306 ≤ 0.01, it means statistical extremely significant) indicating that CA–DI reacted with MPs at the above mass ratios and the binding mechanism is dynamic.

The peak intensities of 2174 and 2412 cm −1 also exhibited a decreasing trend.

As shown in Table 3 , with the increase of the concentration of allicin, the MC of the film showed a decreasing trend.

During the preservation of beef, the L* values of each group of samples showed a trend of temporary increase and then continuous decrease; with the extension of storage time, the surface water of beef is evaporated and the brightness is reduced [ 42 ].

From Table 2 , with the increase of allicin content, the TS and EAB of the film both showed an increasing trend, increasing from 19.45 MPa to 25.76 MPa and 31.97% to 71.22%, respectively.

The ratio of Z-3-hexenol to E-2-hexenal can be used to determine the maturity level of grapes from an aroma point of view, with a decreasing trend observed as grapes ripen.

Specifically, linolenic acid, free C6 aldehydes, C6 alcohols, total free C6 compounds, LOX, ADH, and AAT showed highly significant positive correlations.

The hexyl acetate concentration generally showed a decreasing trend and then an increasing trend during grape ripening.

More than half of the respondents who experience MTS reported an increasing trend of occurrence.