Excerpts

The ANOVA results ( Table 1 ) confirmed that the mixture models for all target variables in both purple and orange carrot purees were highly significant, with overall model p -values below 0.0001 for every property assessed.

Quantitative Assessment of Food Waste and Food Insecurity Between 2020 and 2022, Romania generated between 3.2 and 3.45 million tonnes of food waste annually, according to the latest data published by Eurostat, and this indicates an increasing trend over the observed period.

Resilience showed an increasing trend with the addition of carrot powder, which was lower for the gluten-free pasta samples.

This showed a trend of increasing with the increase in the carrot powder ratio for the wheat-based samples, while decreasing for the buckwheat-based samples.

A highly significant effect of the utility type on the content of abdominal fat in birds’ carcasses was observed.

Despite a national control program (NCP) in place, between 70 and 133 flocks have been found contaminated with SI each year since 2016, without evidence of a decreasing trend [ 3 ].

The relationship between the iron content of the chelate ( Y ) and the independent variables is described by the following second-order polynomial model: Y = 16.93 − 0.074 A + 0.1556 B + 1.03 C + 0.27 A B − 0.646 A C + 0.2873 B C − 1.22 A 2 − 2 B 2 − 2.35 C 2 The analysis of variance (ANOVA), presented in Table 2 , shows that the regression model was statistically highly significant ( p = 0.0002 < 0.01), confirming a strong fit for the data.

Furthermore, the residues such as Pro, Leu, and Trp (corresponding to Features_13, 10, and 19) were identified as highly significant across multiple models, aligning with the reported literature.

in minced chicken was found to be 3.24 ± 0.28 log CFU/g and showed an increasing trend during the experiment ( Figure 4 ), with the maximum value recorded in the Control sample on the eighth day of storage at 8.19 ± 0.17 log CFU/g.

Moreover, this technological challenge is intensified by consumers’ increasing concern regarding food composition, driving a strong trend towards cleaner-label products with fewer additives.

The bulk specific heat ( Figure 6 C,D) showed a decreasing trend with the reduction in moisture content, since water has a considerably higher heat capacity than the solid components of the grains.

Furthermore, the slope parameter b 1 exhibited a decreasing trend (162.5 to 93.5), indicating a more gradual sigmoidal transition at greater distances.

T 23 demonstrated an increasing trend from the initial stage to the end of storage, and this trend is the same as that in the experimental findings of Pan et al.

Consistent with previous reports that supplemental feeding of fermented complete feed reduced the average backfat thickness of finishing pigs [ 30 ], the present study also showed a decreasing trend in backfat thickness and leaf fat weight in the FRSM groups.

Statistical significance was set at p < 0.05, with values of 0.05 < p < 0.10 indicating a trend toward significance.

While the contents of both MUFAs and PUFAs showed an increasing trend, with the most pronounced improvement observed in the 100% replacement group.

Overall, the analysis reveals a positive trend in consumer engagement with foods carrying claims related to naturalness, health, and sustainability, as well as openness to innovative food proposals, despite the presence of certain behavioral contradictions.

Nevertheless, the a* value of the NA group showed a decreasing trend throughout the air-drying process, from 11.74 to 8.8, which was significantly lower than that in the other three groups.

The metabolites of the NA group changed significantly compared with the CK group during the fermentation process, and the concentrations of most metabolites showed an increasing trend (except formic acid, fumaric acid, hypoxanthine, and tyramine xanthine).

The content determination results indicate a significant trend in the total content of DFA III and DFA I during the processing.

In contrast, the control showed a positive trend, suggesting a contrasting behavior of polyphenol dynamics across fermentation times, compared to the control.

For ZM (Y2) and CG (Y3), the intercepts are highly significant, and both linear terms in L/S and ethanol concentration are significant, with negative coefficients for L/S and positive (ZM) or negative (CG) coefficients for ethanol concentration.

A p value of less than 0.05 (*) was deemed statistically significant, and a p value less than 0.01 (**) was considered highly significant. 2.13.

Meanwhile, the contents of reducing sugars and total solids exhibited a decreasing trend, whereas the value of soluble solids increased during the first 48 h and subsequently declined.

Furthermore, Pearson correlation analysis ( Figure 3 C) indicated a highly significant positive linear correlation between TVB-N and TVC values.