Excerpts

p < 0.01 indicated that the model equation was highly significant and the model’s lack of fit was insignificant.

The degree of protein hydrolysis of all yogurt samples exhibited an increasing trend with increasing amounts of added CP.

A value of p < 0.05 or p < 0.01 was regarded as having significant difference or extremely significant difference, respectively. 3.

Indeed, the effect of treatments and days in storage were both highly significant, but not their interaction.

Two groups can be distinguished – the first group includes compounds whose relative content increased during storage, whereas the second group includes compounds showing a decreasing trend.

The mRNA levels of these genes evaluated using RT-PCR showed an increasing trend in LP-HF, but there were no differences in lipid parameters in the blood and liver.

As a result of the GC-MS analysis, increasing the content of D-carvone from 61.89%, 69.25% and 78.2% resulted in drying temperatures of 35 °C, 45 °C and 55 °C, respectively; while a decreasing trend of other volatile compounds, including D-Limonene, cineole and l-caryophyllene was detected as drying temperature elevated.

As shown in Figure 2 c, with the increase of hydrolysis temperature, DH showed a trend of first increasing and then decreasing.

As can be seen in Table 2 , after roasting, the content of creatine in lamb samples shows a decrease while the creatinine level shows an increasing trend.

However, due to large biological variation differences between values obtained for livers from April 2018 and other sampling months were not significant for all species, but there was a clear trend that both dry matter and lipid content were lowest or second lowest in April 2018 for all species.

Regarding this, main retailers of each country are the most important clients for interviewed Spanish agri-food companies in international markets, and currently there is an increasing trend among these retailers of asking to produce retailer brands, which is one of the most important challenges that Spanish agri-food companies are facing when exporting.

In contrast, significant differences in expression levels of Tmem26 , Cited1 , Tbx1 , and Shox2 genes were not detected, although they showed an increasing trend in the group treated with 10 μg/mL EEs ( Figure 2 E).

Mineral analysis: The contents of Mg, Na, Sr, Zn and total minerals in the supernatant decreased significantly after 3 years of ginseng age; the contents of Mn, Ni, and K showed an increasing trend with the increase in ginseng age; there was no significant difference in Al, Ba, and Fe; the contents of Ca and Cu in 4 years of ginseng were significantly lower than other ginseng ages; all minerals in the sediment except Al and Ni showed a decreasing trend with the increase in ginseng age, and all of them were within 3 years ( Table 2 ).

Verma [ 35 ] reported an increasing trend in the organoleptic numbers with high maltodextrin amount with respect to the structure and consistency, melting in mouth, flavor and total acceptability.

In this study, a clear trend for all indicator microorganisms for most of the different carcass regions sampled was observed with microbial reductions from pre-evisceration until final interventions, followed by an increment during chilling and fabrication.

Statistical differences between sampling points for all carcass locations (p < 0.001) followed an overall trend with higher values at pre- and post-evisceration with a continuous decrease until final interventions with a slight increase in counts during the chilling process and a final increase after fabrication.

The information gathered could be useful for designers and marketers to guide the packaging design for fish products in the Spanish market, although care is required if the results obtained are extrapolated to other countries and products, as there may be significant differences among consumers’ preferences from different regions and cultures.

For example, Enterobacter spp.-causing bacteremia had an increasing trend in developing third-generation cephalosporins-resistance in patients who previously received such treatment, compared to patients treated with other ATBs [ 58 ].

Both the total number and total content of volatile compounds showed a decreasing trend after fermentation.

An increasing trend in SeMet content has been also found in Se-enriched chlorella [ 38 ].

The apparent viscosity of protein solutions and emulsions all demonstrated a decreasing trend with increasing shear rates, indicating that all emulsions exhibited a shear-thinning behavior, which has been reported in meat emulsion systems stabilized by proteins [ 17 , 41 ].

Our results suggest that vaccination status and confidence might be significant influencing factors affecting people’s health behaviors and highlight that healthy eating should be consistently promoted to prevent poor dietary practices during global health crisis.

T -test analysis was performed on the data of the two groups using SPSS 19.0 statistical software (SPSS, Inc., Chicago, IL, USA), the difference was significant when p < 0.05 and extremely significant when p < 0.01. 3.

The results showed a decreasing trend in the IC 50 values, followed by an increasing trend.

The results showed that the heterocyclic amine content of the meatballs increased with increasing temperature (150, 200, and 250 °C), and the heterocyclic amine content showed a decreasing trend with increased chitosan concentration at the same temperature.