Excerpts

Moreover, a decreasing trend was observed in both regions over time.

In the present study, the L -Vc content of blueberry showed a decreasing trend during storage ( Figure 4 e), which was consistent with the report of Ansorena et al.

Despite limited data for “Negral de Sabiñán”, a negative trend in the evolution of oleic acid could be observed in October of that same year.

The results did not indicate a clear trend along ripening for this sterol. Δ7-stigmastenol is a minor sterol in olive oil, but not in other vegetable oils such as sunflower.

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 ].

According to the present results, a definite trend regarding moisture and lipid levels could not be concluded for previous HPP during subsequent chilled storage.

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.

From Figure 2 , it can be seen that during the postmortem maturation process, the overall shear force value of the meat showed a trend of first increasing and then decreasing.

Even though a method for certifying EVOOs’ geographical origin has not yet been established in the scientific literature, the discrimination of olive oil production on a geographic basis, also called geographical authentication, is becoming an important trend in scientific research, with different analytical chemistry approaches being applied, including elemental/isotopic, nuclear magnetic resonance (NMR), mass spectroscopy (MS), and energy-dispersive X-ray fluorescence (XRF), as well as organic analytical methods and organoleptic evaluation [ 22 , 26 , 27 , 28 ].

Thus, for such a sensitive tissue as that of this particular variety, the color differences obtained by the application of the two nonthermal technologies combined with osmotic dehydration could be considered significant.

Optimization of the Modified QuEChERS (Sample Preparation) Technique Using Experimental Design At first, by performing the Plackett–Burman design (PBD), factors with highly significant effects were identified.

FOODP has an increasing effect at the lower quantiles, an almost insignificant increasing effect at the middle quantiles, and a decreasing effect at the higher quantiles (0.75–0.95).

Interestingly, a decreasing trend of chitin content was found as a function of the mineral content of the prepupae ( Figure 3 ).

Analysis of Static Rheological Characteristics of CS and ECS with the Addition of NA As shown in Figure 2 A,B, the apparent viscosity of the CS-NA and ECS-NA complex systems both showed a decreasing trend with increasing shear rate, evincing shear thinning (a typical non-Newtonian fluid behavior).

With an increase in citric acid added, the sensory score and springiness showed a trend of first increasing and then decreasing.

Raffinose and stachyose also showed a decreasing trend, especially when the inoculum size exceeded 0.25%; both exhibited a significant decrease, while there was a corresponding increase in manninotriose.

This led to the consumption of sucrose, stachyose, and raffinose in soy molasses, resulting in a decrease in their respective contents, while the content of manninotriose showed an increasing trend.

This association remained highly significant in a 3.1-year follow-up study that demonstrated a 37% reduced risk of obesity in the high organic consumption group [ 62 ].