Excerpts

LC-MS From the 502 metabolites initially identified with LC-MS, only 14 metabolites were found to be statistically and practically significant for FB ( Figure 4 ) with average FCMM of 6.3 and 17 for ICVV ( Figure 5 ) with average FCMM of 6.

The first group contained the metabolites whose concentrations had an increasing trend and had similar PCoA loadings as eriodictyol and the second group those metabolites with a decreasing trend and PCoA loadings similar to isorhamnetin-3-o-glucoside ( Supplementary Figure S5A ).

Keeping the MT concentration at an intermediate level, the weight loss of fruit experienced an increasing trend with the increase of ethanol levels, which proved that extended ethanol concentration negatively affected the weight loss of bitter melon. 3.4.

Due to these safety concerns, there is an increasing trend among food scientists to substitute these synthetic antioxidants with natural biological active substances mainly extracted from plants and vegetables as well as food by-products (i.e., raw materials derived from the same olive tree or the olive mill by-products) [ 25 , 26 ].

These gaps between perceptions and behaviors might be significant risk factors for foodborne disease and could increase the likelihood of food deterioration/poisoning.

They showed also highly significant correlation to some lipid classes, in particular FFA, MAG and TAG.

Sabalni and Rahman [ 93 ] noted a decreasing trend of apparent porosity and an increase of apparent density with the increase of shelf temperature in the range from −45 to 15 °C for abalone, potato, and brown date.

In contrast, the content of lipid-derived alcohols did not show a clear trend, and CON samples presented the highest values of some of them such as 1-hexanol of 1-pentanol.

The only correlation that was not significant in WWs and became slightly significant in DWs was the one between reducing sugars and sweetness (from 0.099 to 0.595).

Moreover, there is a decreasing trend in pH values and an increasing trend in water activity (a w ) with the addition of fructose and saccharides to the pure honey [ 87 ].

In this study, a clear trend was observed showing that the cross-directional strength was higher than the longitudinal strength ( Figure 2 A).

The intake of phosphorus shows an increasing trend compared with the past.

The L values, in general, showed a decreasing trend with increasing BPP, including corn starch film, which showed a substantial and significant reduction in the L value when BPP was changed from 0% to 0.4%.

However, the fungal mycobiome profile did not show a significant trend with time of aging.

In general, in contrast to Manaki, which showed n- C 25 and n -C 29 approximately equally distributed, Koroneiki displayed a carbon number prevalence for n -C 23 , n -C 25 , n -C 27 and n -C 29 , with a decreasing trend starting from n -C 23 . 2.3.2.

Furthermore, the results showed a series of statistically highly significant relationships between the analyzed constituents (caffeic acid and p -coumaric acid).

A decreasing trend was observed for FPC at germination temperatures up to 32 °C with increasing germination time ( Figure 3 e).

In short, all showed an increasing trend with HPP up to 200–300 MPa, decreasing above a higher pressure level, and the contents varied in different storage days. 3.3.

In parallel with the 10% RBW OCs, the % filled area of the protein components in the HOCs remained comparable regardless of protein concentrations but showed an increasing trend.

It is important to point out that while the mean particle area of lipid crystals in the HOCs were similar regardless of the protein content, there was a decreasing trend with greater protein content or less wax content.

Fructose was measured in both DFSD and PRSD at 6 and 12 h of fermentation with a decreasing trend.

One-way ANOVA tests indicated that Al, Ba, Co, Cu, Fe, Mo, Ni, and Sr were highly significant (99% confidence level) for the walnut origins.

In terms of household income, only the “high” group showed no significant difference while the “low,” “middle-low,” and “middle-high” groups demonstrated a significant trend by year.

Dietary Fibres (DFs) Over the last decades, there has been an increasing trend to recover dietary fibre (DF) compounds from industrial by-products.

However, at large scale results do not seem to indicate a clear trend, which might be due to further differences in the agronomic practices [ 9 ].