According to the p value, the linear effect of C, as well as the square effects of A (A 2 ) and C (C 2 ), were extremely significant, showing that the level of 1%, and B 2 was significant at the 5% level, and indicating that the amount of fermentation time had a significant correlation with the sensory score.
As expected, a decreasing trend in thawing loss and cooking loss can be observed with the decrease in the freezing temperatures.
Even so, these effects were quite significant and beneficial. 3.5.
Although the changes in HDL concentrations among groups were not significant, it is important to emphasize that an increasing trend was observed in each group.
The concentration of hemoglobin differed only between the aged Pošip group (in which the concentration of hemoglobin increased) and young Teran wine, which showed a decreasing trend.
As for the EE of microcapsules, it showed an increasing trend when the GA fraction was increased.
However, 0.05 > p > 0.01 was significant, and p < 0.01 was extremely significant. 3.
p < 0.01 was considered to be extremely significant and was expressed by **.
The muffins analyzed showed a trend directly proportional to the reduction in granulometry, indicating that the thinner powders used in the muffin formulation led to the development of less regular pores in shape, compared to the granulometry >300 μm.
After the four enzymes’ treatment, the foaming ability of PP treated with flavourzyme, alcalase, and trypsin showed an increasing trend and then decreased, reaching the best levels at 6% (101.48%), 6% (164.44%), and 4% (168.88%) of DH , respectively.
An interesting trend was observed in the case of sialylated O-glycans within the meat samples.
Statistical Analysis Statistical analysis was performed using SPSS 20.0, p -value < 0.05 was considered statistically significant and p -value < 0.01 was considered highly significant. 3.
Despite the non-significant results ( p > 0.05) for the carotenoid content, we observed an increasing trend after fermentation.
The growth of oilseed meal industries is incredibly significant, and with more people choosing to adopt vegetarian or vegan lifestyles, oilseeds are becoming part of our daily food, as they provide quality proteins, fats, and essential nutrients.
A decreasing trend in a* values at t4 was observed in all the dietary groups, independent of diet supplementation.
Table 4 shows that the model had a p -value < 0.0001, and the lack of fit had a p -value > 0.05, suggesting that the values predicted with the established regression model were extremely significant.
The sensory evaluation of FKJ showed an increasing trend with increased additions of pectin from 1 to 3%, whereas further increases in added pectin resulted in a decrease in the sensory evaluation score ( Figure 1 c).
Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0–10 days and an increasing trend for samples stored for 13–15 days.
In the case of the MUFA group, a definite trend could not be concluded although the lowest average value was observed in canned fish corresponding to a previous 15-day storage.
However, the relative abundance of Companilactobacillus crustorum , Lactiplantibacillus pentosus , and Levilactobacillus brevis in XS showed a decreasing trend.
The pH of the samples showed a decreasing trend at first but then increased during the storage, and the CAF had the fastest increasing trend.
In fact, the increasing consumption of ready meals that are rich in sugars and lipids, and poor in bioactive compounds and fibers, is contributing to overweight and obesity worldwide, with an increasing trend in low-, middle-, and even high-income countries.
The total water-soluble amino acids also showed a trend of first decreasing and then increasing with the prolongation of the boiling time, which was consistent with the results of the water-soluble proteins ( Table S1 ). 3.2.2.
On the other hand, the values for hardness, gumminess, and chewiness showed an increasing trend with the increase in the whole wheat flour content.
As presented in Figure 4 c, the TBs exhibited an increasing trend during the whole fermentation process, which was consistent with the findings of Hua [ 16 ].