Excerpts

According to the WHO, antimicrobial resistance in Campylobacter to erythromycin and fluoroquinolones has shown an increasing trend in many parts of the world [ 98 ].

The β-turn showed an increasing trend from 10.8% to 24.2% for HSA, while it completely disappeared for HGG when the concentration of FCDs increased from 0 to 1 × 10 −4 mol/L.

Figure 8 shows that among FASN gene SNP, there were highly significant correlations between the loci, while correlations between the g.12323864A>G locus and most fatty acids were negative, ranging from −0.3 to −0.34.

An increasing trend among all groups during storage is evident.

The results obtained from the 20 judges in the sensory evaluation of the four pairs of creams made with the four natural gums (TG, AG, CC, PG), both by M1 and M2 (total 80 trials performed), showed a trend towards the preference of creams made by method 2, which indicates a better appearance in terms of texture and creaminess of the creams, that is to say, creams that presented greater homogeneity of the ingredients.

The R 2 value of the equation was 0.8897, which shows that the model has a high degree of fitting with the predicted data, and therefore it was proven that the model is highly significant.

At the highest extraction temperature of 50 °C, the ChS concentration reached the highest peak of 12.9 mg mL −1 at the NaOH concentration of 4%, and showed a decreasing trend when the NaOH concentration was more than 4% because the ChS may degrade at a high NaOH concentration.

Compared with the ground coffee group, the furan concentration in the coffee solution after the addition of the ascorbic acid showed a significant trend of 485 ng/g, and the reduction rate was 16%.

The reduction effect of RAAE on furan in the Maillard model system was extremely significant, and there was no significant difference compared with the cyanidin group ( Figure 6 ).

A clear trend was also observed for bran particle size, with smaller bran particle sizes exhibiting a smaller specific volume ( Table 7 ).

However, HRS showed a trend of greater extensibility loss as bran particle size increased, likely as a result of larger bran particles introducing larger localized disruptions of the gluten network.

An interesting trend was observed for the lipid oxidation of droëwors across treatments.

Moreover, the two methods show a highly significant correlation (R 2 = 0.9677; Figure S10 ).

Notably, the dough formation time and stabilization time showed an increasing trend with increasing ES addition, suggesting that higher levels of ES interacted with TBF to inhibit the decrease in dough formation time and stabilization time.

With the increase in the ES content, A 21 and A 23 of fresh gluten-free noodle sheets exhibited a decreasing trend, while A 22 exhibited an increasing trend.

There was a decreasing trend in the textural characteristics of springiness, cohesiveness, and resilience when the power was retained at 600 W and the electrode gap was increased.

However, when the epidemic spread to several provinces and cities, the decline in the output caused by the loss of labor was highly significant, and the national output of certain agricultural products decreased by more than 0.5%.

For it, the use of plant extracts, rich in antioxidant constituents, such as polyphenols, is an increasing trend in the food industry because they are an alternative to synthetic compounds with reducing and antimicrobial effect [ 14 , 15 ].

According to the sediment analysis ( Figure 1 ), the total sediment showed an increasing trend from day 0 to day 50, increased significantly in the first 30 days and tended to be stable on days 30–50.

With increased time, in addition to Na, the elements K, Mg, Ca, Al, Fe, Mn, Ni, Sr and Ba all showed a decreasing trend.

As can be seen from Figure 2 b,c, with the extension of storage time, the peak areas of T 21 and T 22 both show a decreasing trend, indicating that water content gradually decreases in the storage process, and the decreasing rate is related to temperature.

ANOVA for both CCDs in biosurfactant production using WCO and PCO showed that the model designs were highly significant ( Table 8 and Table 9 ).

Values of p < 0.01 indicated that the model term was highly significant.

There was a highly significant negative relevance between water absorption and pasting parameters except for BD, Stab., β, and T.W.

(1994) [ 206 ] showed a highly significant linear relationship between logarithm of viscosity of aqueous oat β-glucans solutions and glucose and insulin responses.