Excerpts

Food Consumption Patterns From 2000 to 2016, the per-capita food consumption in Bayannur displayed a decreasing trend.

In this study, overall, the pH showed a decreasing trend, probably because the alkaline substances produced by protein degradation were insufficient to neutralize the acidic substances produced by glycogen degradation.

A similar effect, with an increasing trend of G′ was observed by Cadesky et al.

It was presumed there might be significant influence from environmental contamination of harvested beef from the processing facilities; perhaps seeking beef from sources that are more geographically dispersed might highlight greater differences between the taxa.

Second, the temperature of the oven floor at direct contact of each pizza showed a decreasing trend, that was accurately simulated by using a quadratic regression equation with coefficients of determination (r 2 ) ranging from 0.98 to 0.99.

There is an increasing trend in the manufacture and consumption of yogurt in the 21st century.

The relative contents of these aldehydes increased at the end of frying, and with the extension of frying time, the relative contents of (E)-2-heptenal, (E,E)-2,4-heptadienal, (E)-2-octenal, (E)-2-decenal, and (E,E)-2,4-decadienal showed a trend of first increasing and then decreasing, and these enaldehydes and dienaldehydes were related to a pleasant deep-fried flavor.

The trends of the three oil samples were generally consistent, showing a decreasing trend, and the total phenol content of the three oil samples was close to each other at 24 h, the results are consistent with the trend in Kasprzak et al.

With the extension of frying time, volatile flavor compounds showed an increasing trend, especially saturated aldehydes and acid compounds such as hexanoic acid, octanoic acid, nonanoic acid, hexanal, and nonanal.

The acid content showed a trend of decreasing and then increasing with the extension of the harvesting season.

Either continuously adding hesperetin into the PPO solution ( Figure 2 D) or continuously adding PPO into the hesperetin solution ( Figure 2 E), the added hesperetin did not react completely with PPO (and vice versa), so that free hesperetin or PPO existed in the system; the concentration profile of the PPO–hesperetin complex always showed an increasing trend.

In previous studies, increasing the applied pressure from 7 to 11 bar has shown a decreasing trend in extracted component mass in the coffee cup [ 22 , 23 , 24 ].

On the contrary, it was difficult to ascertain a clear trend regarding the effects of temperature and storage period on the moisture contents of cooked and uncooked samples. 3.4.

In 2019, the head rice rate displayed an increasing trend followed by a decreasing trend, and T4 produced the highest value.

The milled rice rate did not display a significant trend in 2019, whereas it exhibited an increasing trend in the 2020 trial with the rise in the amount of ZnO NPs sprayed.

Table olives are one of the most popular plant-based fermented foods in the Mediterranean, with an increasing trend of consumption worldwide [ 13 ].

Furthermore, varying trends were observed for different compound types as the storage period increased: alcohols exhibited a decreasing trend, whereas ester products and some sulfur-containing compounds showed an increase.

However, upon reaching the edible stage, certain VOCs demonstrate a decreasing trend (such as ketones), while others display an increasing trend (such as esters).

Notably, Pentanal-M exhibited a highly significant positive correlation with respiration rate (correlation coefficient: 0.91), as well as a significant negative correlation with firmness (correlation coefficient: −0.93).

The particle sizes of all protein samples showed an increasing trend with increasing storage time.

The solubility of all samples showed a decreasing trend with increasing storage time, which is consistent with previous findings [ 4 ].

In the biochemical metabolic pathway of fatty acyl-CoA moieties for the esterification (PL, TAG from 14 C lipid) of hepatic glycerolipids, the flux of fatty acyl-CoA moieties in the direction of TAG synthesis showed a trend to be lower in the order of the T2, CON = T3, and T1 groups.

[ 24 ] reported that during the fermentation of Luzhou-flavored liquor, the content of ferulic acid in the samples of fermented grains showed a trend of first decreasing and then increasing with the extension of fermentation time, which was consistent with the results of the present study.

Among them, the content of taxifolin showed a decreasing trend (from 44.840 to 28.685 mg/100 g), and the content of celery also showed a decreasing trend in the three stages (from 4.135 to 0.044 mg/100 g).

As shown in Figure 1 c, the particle size of the gels is the smallest at 1:3, which shows an increasing trend, indicating that as the oil phase volume increases, the adhesion of the gels increases, resulting in a larger particle size [ 25 ].