The reducing sugars content showed a decreasing trend with higher pumpkin flour concentrations in the crumb, while increasing in the crust.
Excerpts
As illustrated in Figure 5 b, the crystal diffraction intensity at 2θ = 22.5° of the corn stover treated with Termitomyces mycelia showed a decreasing trend, indicating a decrease in its crystallinity.
In particular, there is an increasing trend of the samples with optimal rennet coagulation properties and a decreasing trend of the samples with discrete rennet coagulation properties, moving from small-sized farms to large-sized ones.
The model’s F-value of 79.30 was highly significant, with only a 0.01% probability of it being due to random variation.
L* values exhibited a decreasing trend with increasing levels of meat replacement.
Additionally, the ADG of the XOS3% group increased to a greater extent throughout the entire period, and the F:G ratio showed a decreasing trend throughout the entire period.
In this experiment, as the level of XOS increased, the pH of the rumen fluid showed an increasing trend, indicating that XOS could improve the productive performance of ruminants by altering rumen fermentation, affecting the production of VFAs, stimulating the growth of rumen microorganisms, and increasing the rate of fiber degradation.
As the extraction duration increased, the extraction yield first exhibited an increasing trend before declining, as illustrated in Figure 2 b.
Free Amino Acids—Asparagine The free amino acid analysis for Asn (n = 2) shows a nonsignificant trend in Asn from the control concentration of 0.545 ppm to the samples treated at low and high specific energies (see Table 3 ).
A p -value of <0.05 indicates a statistically significant difference, <0.01 denotes a highly significant difference, and <0.001 reflects an extremely significant difference. 3.
Compared with N-OVT, the α-helix content of H-OVT showed a decreasing trend.
As illustrated in Figure 2 e, free fatty acid levels showed a trend similar to total and LDL cholesterol, with the FPB100 group exhibiting the lowest levels.
As shown in Figure 2 , upon the addition of F-68, a nonsignificant trend in change was observed in the average droplet size of the emulsion, and the ζ-potential decreased slightly.
When the pH was between 5 and 9, the average droplet size, ζ-potential, and PDI showed a trend of an initial decrease and subsequent increase.
All samples displayed an increasing trend of inhibitory percentage, with the incubation time proceeding from the first to the fifth day and then decreasing to different levels on the tenth day, which might be caused by the depolymerization of polysaccharides by free radicals produced in the non-enzymatic glycation [ 100 ].
As shown in Figure 3 B, the firmness of all peach groups exhibited a decreasing trend during storage, a typical characteristic of ripening in melting-type peaches.
The oxygen barrier property of the films showed an increasing trend, and the OTR decreased to about 92% of the P34HB group.
Both G′ and G′′ of the emulsions show an increasing trend, indicating that PP treated with HIU and pH-shifting favors the development of a stable, viscoelastic film at the oil–water interface [ 26 ].
The activity of cell wall-associated enzymes exhibited an increasing trend with prolonged storage time and elevated temperatures ( Figure 3 ).
The expression levels of SlPSY1 , SlCRTISO , and SlCYCB generally exhibited a decreasing trend under all storage temperatures, with a particularly sharp decline observed between 1 and 5 dph ( Figure 4 f–h).
Conversely, the moisture content in workshop L ranged from 40% to 44%, and exhibited a decreasing trend during the first three days, with a subsequent increase on the fourth day.
Starch content exhibited an increasing trend initially, followed by a decrease in both workshops ( Figure 1 B).
This suggests that there may be significant differences in the fermentation influence mechanisms of ethanol in different workshops.
As the proportion of bran increased, the solubilization rate of AX in wheat bran and the improvement rate of WEAX in wort showed a decreasing trend and then stabilized.
The correlation between WEAX and the physicochemical parameters of beer is depicted in Figure 7 ; it can be observed that the viscosity of the beer showed a highly significant positive correlation with WEAX molecules with molecular weights ranging from 7062 to 10,134 Da and 859 to 2936 Da, with correlation coefficients of 0.963 and 0.962, respectively.