It is worth mentioning at this point that there seems to be a clear trend indicating a gradual rise in the extraction yield when increasing the ethanol solvent content from 0% up to 75% EtOH, after which a drop takes place resulting in lower yields when pure ethanol was used. 3.4.2.
On the other hand, a clear trend in the near future is foods enriched with functional ingredients.
In fact, the C16:0 content tended to increase as the olive storage period lengthened, while concentrations of C18:1 and C18:2 did not show a clear trend.
Furthermore, an overall trend to decrease redness (CIE a *) was observed for most of the samples as the shelf life increased ( Table 5 and Table 6 ), which was associated with the degradation in total anthocyanins, in agreement with previous studies [ 94 , 108 ].
The incidence of listeria in 2016 demonstrated an increasing trend, though in Italy, only 3% of contagions involved pregnant women [ 5 ].
Another important factor to consider in our study is that a clear trend was observed in terms of the presence of subjective symptoms before the mild/moderate reaction compared to severe reactions when most patients first presented with objective symptoms.
This is a narrow range, and ε did not show a clear trend.
The significance level in the analyses was considered p < 0.05 (significant) and p < 0.01 (extremely significant). 3.
Secondly, pure spectral samples of beef, lamb, chicken, and lard were analyzed by overlapping the spectrums and identifying the region of difference (RoD) for highly significant regions.
An important trend in the modern food industry is the creation of more good foods based on their perceived environmental, health, and ethical benefits.
At the beginning of the drying process, the moisture of fresh whole peanuts is rapidly removed, then a decreasing trend in the drying rate is obvious.
Under the three drying conditions, the hardness of the peanut shells first decreased and then increased, while the hardness of the peanut kernels showed a trend of first increasing, then decreasing and finally increasing.
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%.
Finally, the evolution of membrane applications in this agro-food sector has demonstrated that membrane technologies have an increasing trend with respect to the dairy field, with MF and UF being the best filtration options.
The market of fermented foods is nowadays touching all countries and shows an increasing trend [ 1 ].
As shown in Figure 5 (B 1 ), with the extension of the fermentation time, the activity of nattokinase showed an increasing trend.
Values of p < 0.01 indicated that the model term was highly significant.
(1994) [ 206 ] showed a highly significant linear relationship between logarithm of viscosity of aqueous oat β-glucans solutions and glucose and insulin responses.
The whiteness index (WI) showed a slight increase in the presence of ZnONPs but showed a decreasing trend in the presence of propolis, which is presumably due to the yellowness of propolis.
Similarly, cuticle staining showed a trend of lower cuticle coverage in eggs from the conventional cages as compared to the enriched and free-range cages ( Figure 3 ).
The impact of temperature did not show a clear trend, since both low and high temperatures caused the highest carbohydrate increment, while medium temperatures were related with the lowest carbohydrate levels.
There has been an increasing trend in the total amount of collected milk over the last four years ( Table 2 ); most of the milk came from mothers hospitalized in the Pediatric department with their newborns. 3.2.