Excerpts

As illustrated in Figure 10 c,d, the TSS and TA of the fresh-cut apples generally showed a decreasing trend across all apple groups during storage except for the AP group, which showed an increase in TSS in the initial storage period (0–3 d).

The gallic acid functionalized films exhibited an increasing trend at concentrations of 0.01–0.05% and then declined from 0.1% to 0.2%.

An interesting trend, distinct from that observed with the ABTS or DPPH results, was noted during the TPC analysis.

Across different harvests, a decreasing trend in TPC was observed in pink oyster SMS but not the pearl oyster SMS ( Table 6 ).

However, we did not observe a clear trend in the number of harvest cycles and the EGT content.

Specifically, the SMS of pink oyster mushroom demonstrated a consistent decline in hercynine levels with each harvest, while the SMS of pearl oyster mushroom displayed an increasing trend.

As for lipids, grain feeding essentially caused PUFAs, such as γ-linolenic acid and eicosapentaenoic acid, to exhibit a decreasing trend, but SFAs (stearic acid) and MUFAs (palmitoleic acid, oleic acid) to exhibit an increasing trend.

POD activity in cold-stored litchi fruits also exhibited an increasing trend depending on the storage duration.

As an example, NoLo drink preference has a slightly significant and positive connection with purchase frequency in the logit setting, while it becomes non-significant when dealing with the probit setting.

As shown in Table S2 , the high F-value, low p -value (<0.0001), and non-significant lack-of-fit term ( p > 0.05) indicate that the model is highly significant and has good reliability.

During storage, the juice yield of wax apples in all groups showed an increasing trend ( Figure 8 C).

Proline and cysteine showed a trend of first increasing and then decreasing, and first decreasing and then increasing, respectively.

Acids, esters, and phenols all showed a trend of first increasing and then stabilizing.

The current response of ENR gradually increased when the drop coating volume increased from 2 μL to 6 μL, but the response current showed a decreasing trend when the drop coating volume exceeded 6 μL.

Ethanolamine showed a decreasing trend with bentonite, and urea was highest in BP-3 (0.77 mg/g).

During the entire pile fermentation process, crude protein and protopectin decreased by approximately 20.4% and 31.9%, respectively, whereas soluble protein and soluble pectin increased by 25.5% and 28.3%, highlighting a pronounced trend of enzymatic hydrolysis and solubilization.

Moreover, this technological challenge is intensified by consumers’ increasing concern regarding food composition, driving a strong trend towards cleaner-label products with fewer additives.

The bulk specific heat ( Figure 6 C,D) showed a decreasing trend with the reduction in moisture content, since water has a considerably higher heat capacity than the solid components of the grains.

Furthermore, the slope parameter b 1 exhibited a decreasing trend (162.5 to 93.5), indicating a more gradual sigmoidal transition at greater distances.

T 23 demonstrated an increasing trend from the initial stage to the end of storage, and this trend is the same as that in the experimental findings of Pan et al.

Consistent with previous reports that supplemental feeding of fermented complete feed reduced the average backfat thickness of finishing pigs [ 30 ], the present study also showed a decreasing trend in backfat thickness and leaf fat weight in the FRSM groups.

Statistical significance was set at p < 0.05, with values of 0.05 < p < 0.10 indicating a trend toward significance.

While the contents of both MUFAs and PUFAs showed an increasing trend, with the most pronounced improvement observed in the 100% replacement group.

Overall, the analysis reveals a positive trend in consumer engagement with foods carrying claims related to naturalness, health, and sustainability, as well as openness to innovative food proposals, despite the presence of certain behavioral contradictions.

Nevertheless, the a* value of the NA group showed a decreasing trend throughout the air-drying process, from 11.74 to 8.8, which was significantly lower than that in the other three groups.