Excerpts

For instance, incorporating the AS with either increased CP, GP, or BS concentration(s) appeared to initially reduce the cutting force compared to the control, which may well have been stabilizing the fluctuation; however, incorporating the IM with either increased CP, GP, or BS concentration(s) could have produced an initial greater cutting force, with more for the CP, which seemingly represented an increasing trend.

The model’s coefficient R 2 and the adjusted determination coefficient R2 adjusted for RYP are moderately significant at 71.25% and 63.86%, respectively, which is lower than the ones of RYL.

A p < 0.05 was considered statistically significant, while p < 0.01 was assessed as highly significant [ 34 ].

With an increasing trend, one in five deaths is attributable to dietary risk factors and could potentially be prevented.

In fact, through the respective post-hoc analysis using Bonferonni’s method ( Table 4 ), it can be observed that, in each case, the respondents’ average scores regarding the branded product with country-of-origin insignia are consistently and statistically highly significant, followed by the average scores of the branded product without country-of-origin insignia.

Notably, under Film C, all UV-B treatments were different, with an increasing trend at the increased duration of UV-B application. 4.

WHC of the ascorbic acid group showed a decreasing trend from day 0 to day 5 but significantly increased from day 5 to day 7 ( p < 0.05).

[ 27 ] observed an increasing trend in the dough development time and stability time upon adding a certain amount of Chlorella pyrenoidosa powder to high-gluten wheat flour (11.76 g/100 g protein).

The porosity of the bread based on cross-sections showed a trend similar to that of the specific volume.

We found that some metabolites in BM and DB had highly significant differences, such as PC (18:1 (11Z)/0:0), PE (14:0/24:0), PE (18:0/0:0) and PC (18:1 (11Z)/16:0) and other lipids and lipoid molecules; creatine, L-valine, alanyl-glutamine and other organic acids and their derivatives.

As shown in Table 4 , the p values of regression Equation (2) and the model were <0.0001, indicating that the model is highly significant.

Cohesiveness did not show a definite trend, and gumminess showed the same behavior as hardness, going from values of 2.1 N to 7.3 N in the dough with higher oat content (25%).

Although NOX4 was not statistically reduced, a clear trend of reduction was obtained.

[ 39 ] found that when the D 50 of pea flour decreased from 249 μm to 74 μm, the dissolved amount of protein demonstrated an adverse trend.

Within the range of 0.2–2.0 mg/mL, polysaccharides also demonstrated an increasing trend in scavenging hydroxyl radicals.

PCA showed a clear trend of separation among the phytochemicals, genetic resources, and their tissues (inner and outer).

Alginate Oligosaccharides Treatment Alleviates the Histopathological Damage of Colitis Mice From the third day of DSS administration, all groups except the N group showed a trend of weight loss.

The production of SCFAs showed a significant trend of increasing after SASP and three different configurations of alginate oligosaccharides treatment.

Previous reports were inconsistent regarding breast muscle MUFA content, in that [ 74 ] found no effect, while [ 75 ] reported a decreasing trend in chickens fed flaxseed.

The addition of polyphenol-rich extracts to chitosan-based films, such as green tea extracts [ 121 ], apple extracts [ 69 ], banana peel extract [ 67 ], Chinese chives [ 122 ], root extract [ 123 ], mango kernel extract (honeysuckle flower extract [ 124 ], Pistacia terebinthus leaf extract [ 125 ], syringic acid, and purple pulp sweet potato extract [ 126 ], protocatechuic acid [ 127 ], resulted in an overall trend of decreasing TS and % E values. 2.4.

When the volume of H 2 O 2 was fixed, the volume of TMB increased, and the absorbance value showed a decreasing trend.

However, at 1:8 molar ratio the viscosity of HDES shows an increasing trend.

Then, a decreasing trend started at MT 1:8.

Changes of Total and per Capita Food Consumption in Bangladesh It was found that the total food consumption in Bangladesh showed an increasing trend on the whole, but there also was some fluctuated decline in the process.

Per capita food consumption only in the second period was kept below 700 kg and showed a decreasing trend.