Excerpts

The results showed that in the early stage of fermentation, the AAN levels in BBP-meju samples showed an increasing trend and reached the highest value on day 7, which was 1.25 ± 0.02 g/100 g (L), 1.12 ± 0.02 g/100 g (M), and 1.03 ± 0.07 g/100 g (H), respectively ( Figure 1 e).

Similarly, a decreasing trend in a* and b* values was observed in the preparation of noodles from germinated wheat compared to ungerminated wheat [ 29 ]. 3.1.3.

A comparative analysis of WAC for chickpea, pea, and soy proteins subjected to various levels of heat pretreatment, as presented in Figure 2 , demonstrates a decreasing trend with a higher pretreatment temperature for all the protein sources.

In Figure 5 g,h, both RMSE and MAPE generally show a decreasing trend as the increment of epochs increases, with the notable exception occurring at 550 epochs, where this trend does not hold.

In the “not baked” groups, the total acid showed a trend of increasing and then decreasing with the extension of the fermentation time, and the maximum value of the majority of the samples were observed at 30 d of fermentation.

With the extension of fermentation time, the content of EGCG, ECG and CG showed a decreasing trend, while EGC tended to increase gradually ( Table 2 ).

The results exhibited an increasing trend in sprout length for concentrations ranging from 0 to 60 mg/L, followed by a decreasing trend from 60 to 100 mg/L ( Figure 1 B).

As shown in Figure 6 C, the E value of NaCas gradually decreased with time to an equilibrium value of approximately 13.15 mN/m, indicating that the adsorption layer of NaCas was susceptible to sinusoidal periodic oscillatory deformations and disruption of the interfacial structure, while the E curves of RBP-NaCas and RBPNs-NaCas exhibited an increasing trend until approaching an equilibrium value at 36.16 mN/m and 35.28 mN/m, respectively, indicating that the intermolecular interactions between molecules increase with the adsorption of composite proteins, and the interfacial behaviors of composite proteins were dominated by RBP and RBPNs components.

The results revealed an increasing trend in people’s genetic knowledge literacy.

Consequently, the content of reducing sugar exhibited a decreasing trend.

However, the r value of ANS showed a trend of increasing first and then decreasing.

The results showed that with the increase in ball milling time, the CAC of the three kinds of citrus fibers showed an increasing trend, which agrees with present studies.

Dynamics of Physicochemical Factors during Reinforced Fuqu Application The moisture of the four groups showed an increasing trend ( Figure 5 A), and this uptrend could be attributed to microbial activity that metabolizes macromolecules and produces H 2 O [ 18 ].

p ≤ 0.05, 0.01, 0.001 indicates for difference, significant difference, and extremely significant difference in results, respectively. 3.

The data demonstrated a clear trend, with the adsorption capacity increasing as the pH of the solution increased and reaching the optimum adsorption rate at pH ≥ 12 ( Figure 5 a).

Comparing 27-year forest ginseng with 15-year forest ginseng revealed that the levels of prototype ginsenosides (Rb1, Rb2, Rb3, Rc, Rd, Rf) in the leaf, stem, rhizome, and lateral root exhibited an increasing trend in a time-dependent manner.

Household income significantly affects the additional payments that consumers are willing to pay, with both the model coefficients and marginal effects showing an increasing trend, indicating that higher-income households are willing to pay more for safe foods.

In most of the articles analyzed, there is an increasing trend of obesity and complications (such as dyslipidemia, hypertension, type 2 diabetes mellitus, and metabolic syndrome) linked to excessive caloric intake, characterized predominantly by packaged and ultra-processed foods to the detriment of a diet rich in whole meal products, fruit, vegetables, and fresh foods.

The water absorption capacity showed an increasing trend with increasing dosage in broad bean and chickpea starch [ 16 , 28 ], while the swelling index had a negative correlation with the irradiation dosage [ 27 , 29 ].

Furthermore, there is a notable trend toward sustainability in the food industry, emphasizing environmental and economic considerations.

Notably, the thousand-sprout weight of JQ-W2 displayed rapid initial growth, followed by a slower rate of change in the later stages of germination; with increasing germination time, the diameter of the quinoa seeds ( Figure S1 ) generally exhibits an overall trend of initial enlargement followed by reduction.

The measurement results of saponin content in Figure S3C demonstrate a general decreasing trend, followed by an increasing trend during the growth process of quinoa sprouts.

Considering the ripening, the highest amounts of histamine differed between cheeses, as those made with raw milk reached the highest concentration after 60 days of ripening, while those made from pasteurized milk and SLAB reached the highest concentration after 30 days, although a decreasing trend was then observed.

With the extension of fermentation time, the reducing sugar content first increased and then decreased, when the titratable acidity content showed an increasing trend, and the nonvolatile acid was significantly higher than the volatile acid.

The dielectric constant of the flesh of rainbow trout exhibited a decreasing trend with increasing temperature at 915 MHz ( Figure 1 B).