Excerpts

The WHC of the PPE-added gels augmented significantly with the increase in PPE of up to 1% ( p < 0.05), afterwards a decreasing trend was observed with an increasing concentration of PPE.

A clear trend can be observed between the different samples in terms of elemental concentration.

A decreasing trend in total carbohydrate content of chapati samples was observed with an increasing PPF substitution.

The food industry and current research exhibit an increasing trend in using plant proteins derived from grains, seeds, and legumes as substitutes for animal proteins [ 51 ].

A value of p < 0.05 represented significant difference, p < 0.01 represented extremely significant difference, and the experimental results were expressed as the mean ± standard deviation.

In case of the deformation measure, ε p reached 10% at maximum in ductile samples, and we observed a slight trend toward decreasing ε p with increasing moisture content especially at lower velocity.

As shown in Figure 6 , with an increase in storage time, the browning index of litchi fruits exhibited an increasing trend, while the browning rate of the litchi stored at 25 °C ( Figure 6 c) was significantly higher than that of the litchi stored at 4 °C ( Figure 6 d).

It was positively and significantly correlated with the peak area fraction of RC23 (correlation coefficient 0.73), RC21 (correlation coefficient 0.52), α-helix content (correlation coefficient 0.85), and CL (correlation coefficient 0.78), with a highly significant positive correlation with α-helix content and CL.

Compared with the unfermented samples, the TPCs of all fermented samples showed a decreasing trend at the later stage of fermentation, particularly after 12 h, except for O-Lc.

The addition of cricket powder showed a slightly increasing trend in water ab-sorption.

Contrary to CQA, the effect of processing on total polyphenols was highly significant, accounting for more than two-thirds of the explained variability in TPP ( Table 2 ).

The corresponding PLS-DA scores scatter plot ( Figure 3 b) confirms these observations, whereas the pairwise PLS-DA model comparing the effects of 100 cm 2 Ch-Ge films and of SO 2 addition ( Figure 3 c) demonstrates a group separation with highly significant statistical robustness (predictive ability Q 2 of 0.96).

Most samples at the detection optical path of 8 cm and 10 cm were overlapped, and they partly overlapped with the sample of the 12 cm detection optical path, while the samples with the detection optical path of 12 cm and 16 cm presented the obvious difference, which indicated the difference among the forage maize spectra that presented an increasing trend with the increase of the detection optical path.

With the increase of DH, no significant difference of SHT contents was observed, while the S-S contents of hydrolysates showed a decreasing trend, and only DH17 (103.34 μmol/g) had showed significant difference compared with the EMO meal protein (113.46 μmol/g).

In terms of BP addition, expansion index showed a decreasing trend with the incorporation of BP.

The southern economic developed area exhibited the highest increase, while the Inner Mongolia, northwest China, and traditional agricultural areas experienced a decreasing trend in NGPCL.

Two Lagrange multipliers (LM-lag and LM-error) were highly significant, and LMerr (73.61) was greater than LMlag, which suggest that the influencing factors of NGPCL not only included explanatory variables and their terms, but also included some invisible error terms.

[ 26 ] suggested that the content of these compounds may be significant, while Reisinger et al.

As shown in Figure 3 , the G′ and G′′ curves of S0 show an increasing trend after the G′–G′′ intersection at 67.15 °C, which is the gel–sol transition temperature (Tsg) of S0.

The addition of SPI significantly increased the viscosity of the hydrogel system, and with the increase in SPI content, the embedding rate showed a trend of first increasing and then decreasing, indicating that the viscosity of the composite gel system was too large and also unfavorable for the embedding of saponins, and S4 was considered to develop the most suitable experimental conditions for the development of thermally stable hydrogels of gellan gum and soybean isolate protein. 3.2.

Nevertheless, an increasing trend in the consumption of small ruminants’ milk and dairy products has been observed in recent years driving researchers’ interest in these types of milk [ 20 , 21 , 25 ].

Among them, G′ is the best indicator of gel structure formation, and G′ usually shows an increasing trend in line with gel network formation, suggesting that the gel’s mechanical characteristics are gradually improved [ 44 ].

The contents of n -butyric and n -valeric acids also showed a trend of recovery after supplementing WPI-GA and WPI-GA-ZD (not significantly).

The °h for the Okashi melon scarcely changed, ranging from 109 in the must to 107 in the wine, with a slight trend from greenish color to yellow ( Table 2 and Table 4 ).

Regarding a* (+redness/−greenness) and b* (+yellowness/−blueness) coordinates, HAD and FD powders were clearly differentiated; however, the drying temperature and intensity of the pretreatment applied did not exhibit a clear trend. a* values were positive for all powders except for the FD ones, indicating a deviation towards the green colour.