Excerpts

[ 22 ] reported significant differences in ash content depending on the cultivation system, although without observing a clear trend.

The DSC curve for zein showed a decreasing trend when the temperature was increased beyond 220 °C, which approached the decomposition temperature of zein [ 70 ].

In recent times, a notable trend has emerged in which dietary plants are utilized as therapeutic antioxidants to decrease the rate of chronic diseases across the globe [ 101 ].

However, the a* value showed an increasing trend with the increase in LNT content during storage, specifically, compared with the samples without LNT, the a* of the 4%LNT group increased by 28.15%, 48.50% and 100.03%, respectively, during storage for 3, 7 and 12 days, which indicated that LNT could inhibit the oxidation of fat.

On the other hand, with the increase in LNT content during cold storage, the pH of goose meatballs generally showed a decreasing trend.

The RH of the drying medium showed a trend of a rapid increase and a gradual decrease, reaching its maximum value at the node of 30 min (about 43%) under the constant RH of 40%.

The main constraints of raw vegetable materials include their low protein contents; their coagulation properties, which are different from those of caseins; the need for additives to provide texture (with the current market showing a clear trend towards reducing the number of additives for clean labelling); the need to maintain stability during shelf-life; and the presence of antinutritional factors.

However, during 6 to 72 h of fucoxanthinol treatment, an increasing trend in the number of floating living cells was observed compared to the non-treatment group.

Of note is their ability to modulate the immune system, thereby reducing resistance to infections, an effect that is now widely recognized as highly significant [ 10 ].

During the storage period, the α-amylase content in banana peel of the two treatment groups showed a trend of rapid decrease in the first two days and then remained basically unchanged ( Figure S1A ).

As shown in Figure 8 B, the changes of negative charge in MPG did not have an obvious trend with heating time.

The consumption of loquat fruit has been following an increasing trend, which could be mainly ascribed to its delicious taste and high content of nutritional compounds such as carbohydrates, proteins, vitamins, minerals, carotenoids, phenolics, flavonoids, dietary fibers, phenolic compounds, and organic acids (OAs) [ 2 , 3 , 4 ].

At different holding temperatures, the hardness of tofu gelatin showed a trend of increasing and then decreasing with the coagulant fermented with L. plantarum .

Regarding the polyphenol content of carrots, this did not show a clear trend according to the pre-treatment method or the thawing method; however, when pre-treated with SB and thawed in running water, they did show a higher total phenol content, at 1.45 ± 0.21 μg GAE/mg [ 16 ]. 3.5.

The alcohol content in the soup appeared to have a decreasing trend over time (–4.7% in the frozen soup at time 2 compared to the fresh soup), but the data were not statistically significant ( p > 0.05).

The amount of sulfur compounds had an increasing trend (+16.2% at storage time 2), but the data were not statistically significant ( p > 0.05).

It can be seen from the figure that the higher the temperature, the higher the total number of spins at the same heating time; the total number of radicals increased to 2.94, 3.79, 5.21, and 7.12, respectively, at 10 min, and the number of radicals also showed a trend of increasing and then decreasing with time.

At storage temperatures of 4 °C and −20 °C, the number of viable LAB cells shows a decreasing trend with the increase in storage time.

From 20 to 36 days, the viable control count showed a gradual increase, with the viable count growing from 10 6 CFU/mL to 10 7 CFU/mL; at 36 days to the end of MLF, the viable count of the control began to stabilize and did not show an increasing trend. 3.6.2.

When the L-Glutamic acid sodium salt was kept constant at 5 g/100 mL, the lyophilized survival rate of Q19 showed a trend of increasing and then decreasing as the amount of skimmed milk powder and yeast extract powder was increased.

The heating water uptake (HWU), volume expansion rate (VER), and solid loss (SL) were significantly improved by ascorbic acid treatment alone and in combination with degreasing and/or hydrothermal treatment ( Figure 3 ), and the changing trend of the three indexes was similar, showing an increasing trend in accordance with the order of ascorbic acid treatment alone, degreasing combined with ascorbic acid treatment, ascorbic acid hydrothermal treatment, and degreasing combined with ascorbic acid hydrothermal treatment.

As the SHMP dose raises from 0.4% to 1.2%, the average particle size of SHMP-SPI starts to show a decreasing trend.

However, as the SHMP dose expanded from 1.2 to 2.0%, the average particle size and turbidity of SHMP-SPI started to show an increasing trend.

As the CNP concentration increased, the antioxidant capacity showed an increasing trend in Figure 2 , demonstrating that CNPs had a powerful antioxidant capability, but the effect of the high concentration of CNPs on cells needs to be explored. 3.3.

However, when the concentration of CNPs gradually increased; as can be seen from Figure 3 , the cell activity showed a trend of decline. 3.4.