Excerpts

In addition, there was a decreasing trend in the meltability and free oil release of the samples as the emulsifying salt content in the cheese increased (1% ES100, 1.5% ES100 and 3% ES100).

After 2005, the production safety index showed an obvious trend of rapid growth, and the level of food production safety made great progress.

However, when the Patinopecten yessoensis changed from a hydrous to an anhydrous storage environment after cold acclimation, its breathing mode changed from aerobic to anaerobic and the release of energy was reduced, so the ATP showed a decreasing trend [ 18 ].

Thus, quite significant differences in the volatile profile were observed by using standard or probiotic yeast; however, the hop variety affected only a few volatile compounds in a significant way.

Although the stimulation with GE showed a trend in reducing cytokine expression of IL-6 and CCL2 , the results were not significant.

Treatment with MBE could not rescue the ALP activity of the smoker in vitro facture hematomas and showed a slight trend in inducing RUNX2 and SOX9 expression.

It can be observed that there is an increasing trend in TB with drying temperature and time.

As shown in Figure 2 B, with the increasing concentration of NaAlg, the relative activity of Man-CaAlg showed a trend of increasing first and then decreasing.

An increasing trend in the number of articles on NMPs and oligomers occurrence in food and drinking water has been observed in the past decade.

reported that the VC content in red peppers showed a decreasing trend during 6-month storage [ 30 ].

Spermidine showed a trend of continuous accumulation during the brewing of HBAs, while its change was relatively stable during the brewing of LBAs ( Figure 1 G).

With the progress of brewing, the content of most volatile compounds in the mash samples of HBAs and LBAs gradually emerged and showed an increasing trend, but the composition and content of volatile compounds in HBAs and LBAs were obviously different.

As shown in Figure 5 C, the EBA of the 54%- and 75%-humidity films demonstrated an increasing trend during the first 6 d of storage, followed by a subsequent decrease during days 7–30.

With the extension of storage time, the EBA of the composite films showed a decreasing trend, which might be related to the migration of water during storage.

Frike Colour Square-root-transformed data from visual inspections ( Table 1 ) were subjected to ANOVA, and both replications ( p ≤ 0.0001 ***) and entries ( p ≤ 0.0006 ***) were highly significant.

Between 2014 and 2017, rice of European origin showed a marked trend for certain pesticides that exceeded MRLs, such as in the case of isoprothiolane or carbendazim.

A decreasing trend from ST15 to ST35 was found for free fatty acids (30.44, 26.63, and 24.22%) and nitrogen compounds (2.34, 1.64, and 1.24%).

Conversely, an increasing trend is notable for the classes of furans and sulfur compounds, whose average amounts are significantly higher at ST35 than at ST25 and at ST15.

Conversely, the carbonyl content and the relative content of random curl showed an increasing trend.

When the sliding speed increased to a certain extent, the gel structure was destroyed and the friction of the samples showed a decreasing trend (Zone 4); Table 2 showed that samples above 65 °C/25 s required lower sliding speeds to break the gel networks than samples below 65 °C/25 s (0.60 vs. 2.37 mm/s), which was consistent with the rheological results ( Section 3.2.1 ).

The R 2 values for all analytes were above 0.80, indicating that the model obtained was highly significant and adequate.

The type and content of alcohols showed a decreasing trend for the powder, bean, and brew, except for 2-furan methanol with its caramel and smoky aroma [ 30 ], which was only detected in brews using GG.

On the contrary, there were highly significant differences for polyphenol oxidase (PPO) activity, for which the spelt group exhibited the double mean activity of the common wheat group.

The Y, YG, and YB samples had partial overlap, indicating that they had a slightly significant difference.

Most polyphenols show a decreasing trend during black tea processing; catechins are oxidized to form theaflavins, thearubigins, and theabrownins [ 14 ].