Excerpts

During the entire process, the L* values of the fermented lamb jerky in all groups exhibited an increasing trend.

Hungarian consumption is lower than this, but shows an increasing trend.

As for the effects of enzyme treatment, it can be seen that the bacteriostasis of LCFS showed a decreasing trend after different enzyme treatments.

MAP_C bars stored at 4 °C showed a decreasing trend in staphylococcal counts, reaching a maximum on day 0 (2.44 log cfu/g) and a minimum on day 10 (0.77 log cfu/g).

The content of ketones and sulfur compounds displayed an increasing trend, while the content of aromatic hydrocarbons and heterocyclic compounds showed irregular change trends.

In this study, the PG enzyme activity of the mango fruits displayed a decreasing trend during storage ( Figure 5 A).

As Ag + gradually bind to the surface of Pd/Pt NFs, the fluorescence intensity of the mixed solution shows a decreasing trend.

[ 58 ] studied the catalytic activity of immobilized pectinase at different pH values (3–8) and found that with the increase in pH, the catalytic activity of the immobilized pectinase showed a trend of first increasing and then decreasing.

The β-Gal activity of P32 generally decreased first and then increased, while the β-Gal activity of Xinxiang showed an increasing trend during the whole storage period ( Figure 7 C,D).

Some substances were not significantly different in the single factor of toasting but had highly significant differences in the interaction between toasting and charring, such as the trans– whisky lactones in Chinese and American oak, as well as the cis– / trans– whisky lactones, p– cresol, and m– cresol in French oak, indicating that toasting has a lesser effect on these compounds than charring.

On Day 21 of storage, the mean score of the sensory attributes in the T4-formulated samples, which contained 12.5 mg/kg nisin, were higher than those obtained by cooked beef patties samples on Day 21 of chilled storage at 4 °C [ 49 ], and also higher than those reported on Day 42 of storage (10 °C) of vacuum-packed emulsion-type sausage treated with 10 mg/kg nisin [ 24 ], despite the highly significant differences in the storage temperature (4 or 10 °C versus 37 °C).

There is a highly significant correlation among four types of tocopherols and a significant correlation between two types of tocotrienols.

For the total and insoluble fibers, a decreasing trend in the CP and CPF values was observed concerning the RP and RPF, which can be attributed to the leaching of these constituents.

However, the increased acidity started to show a decreasing trend at the fifth day of fermentation, which could be caused by the peroxidation of acetic acid [ 11 ].

Temporal Evolution and Spatial Differences in LCCI The LCC in China maintained a continuous surplus from 1990 to 2020, with an overall trend showing a transition from “decreasing” to “leveling off” ( Figure 9 ).

In this experiment, the PG, PME, Cx and β-Glu activity showed a trend of first increasing and then decreasing, and the activity of the four degrading enzymes in the C. pilosula roots during NFT storage remained at a relatively low level, consistent with the result that NFT storage could maintain its hard and elastic texture during storage. 5.

The content of syringin also showed a decreasing trend.

The PPO activity showed an increasing trend, and the PPO activity in the 9 °C and −6 °C groups was significantly higher than that in the NFT and 4 °C groups ( p < 0.05) ( Figure 3 C).

Figure 3 a illustrates that the conversion rate curve of these three flavonoid components exhibited an increasing trend.

As seen from the curves, the moisture content of the samples showed a decreasing trend with extending drying time.

japonicus after rehydration showed a decreasing trend, whereas the elasticity, mastication, and cohesiveness showed an increasing trend and tended to be stable.

japonicus showed a trend of a slow increase at first, followed by a sharp increase with increasing ultrasonic power.

Effect of pH on the Determination of SSADH Activity in Germinated Tartary Buckwheat As shown in Figure 3 , at a concentration of 0.2 mmol/L and a temperature of 30 °C, the SSADH activity of germinated Tartary buckwheat exhibited an increasing trend with rising pH until it reached its peak value of 275.12 nmol/min at pH 8.6.

Rarefaction curves were used to represent diversity as a function of the library size [ 24 ], and all the rarefaction curves of the samples showed a clear trend toward the saturation plateau, indicating that the sequencing covered the majority of microbial members.

Values of p < 0.05 and p < 0.01 indicate significant and extremely significant differences, respectively. 3.