Excerpts

The gel strength showed a decreasing trend due to the higher degree of oxidation at the PAW-30 s and PAW-40 s, resulting in an impairment of gelling capacities [ 35 ].

By the 45th day, a notable trend emerged, revealing that the grape decay rate in the CS+Se group was lower than that in the CK, Se, and CS groups.

Similarly, the mice with lotus-seed resistant starch intervention also showed a trend of protective effect against diarrhea ( Figure 1 C) and significantly lower anaphylaxis score than the OVA group ( Figure 1 D).

After 7 days of storage, the values of R 1047/1022 and R 995/1022 showed an increasing trend, which was attributed to the rearrangement of amylopectin and the formation of an ordered structure [ 47 ].

The quadratic model was highly significant.

Introduction In recent years, there has been an increasing trend in food technology to increase the use of various plant-origin materials, including vegetable, fruit, and berry pomaces, in the composition of food of animal origin [ 1 , 2 , 3 ].

As shown in Figure 1 e,f, with the increase of enzyme additive quantity, the DH showed a trend of gradual increase.

Conversely, the peak areas of EGC (M1), ECG (M2), and EC (M3) showed a trend of rising first and then decreased during the fermentation process, particularly that of ECG (M2), which reached its maximum level at 2 h and subsequently declined.

[ 46 ], who reported that the addition of date palm paste, either alone or in combination with annatto extract, exhibited an increasing trend in a w values during the initial storage period across all formulations of spreadable pâtés, with a noticeable decline observed after 3 weeks of storage.

As the RS ratio increased, the content of histidine and IMP showed a decreasing trend, accompanied by a decrease in bitterness and freshness for the crucian carp soup.

Simultaneously, AC, AD, A 2 , B 2 , C 2 , and D 2 ( Table 4 ; p < 0 0001) exerted a highly significant effect on the yield of total flavonoids.

The reducing sugar content showed a decreasing trend with time.

The results showed that during the third round of fermentation, the diversity and richness of the bacterial community showed a trend of firstly an increase and then a decrease ( Table S1 ).

With the extension of time, the relative abundance of Lactobacillus showed an increasing trend, reaching a maximum of 98.77% at 21 days of pit fermentation.

From the figure, it can be seen that from 2004 to 2020, the treatment effects of the main grain-production area policies on the food-security index generally showed a trend of increasing significance.

Moreover, there was no clear evidence of how the variables affected acetic acid production, as significant differences were only found at 24 h, and the differences were so minimal that a clear trend there was not apparent.

While LH did not have a notable impact on serum LDL-C levels, there was still a decreasing trend that could be observed.

Overall, the TSS/TA ratio results for the tested samples showed an increasing trend throughout the storage period.

In light conditions, the Δa* value decreased as the ethanol concentration increased from 0% to 20%; however, beyond this threshold, the Δa* exhibited an increasing trend, with the minimum value evident at an ethanol concentration of 20%.

[ 4 ] reported that the loss and storage moduli of extruded cornstarch showed an increasing trend with an increase in frequency.

Compared to the fresh fruit, total aldehydes showed an increasing trend at both temperatures ( Table 1 ).

Specifically, total alcohols showed a decreasing trend at the two temperatures compared to the fresh fruit ( Table 1 ).

The Results of Interaction As both the pH value and enzymatic temperature rise concurrently, the ACE inhibition rate of the enzymatic solution initially shows an increase, followed by a subsequent decline, as depicted in Figure 5 , affirmatively demonstrating that the interaction between pH and enzymatic temperature exerts a highly significant impact on the ACE inhibition rate.

Phenolic compounds present in corn chips supplemented with AP may be significant contributors to their antioxidant capacity; phenolic acids like ferulic, protocatechuic, and p -coumaric acids, in addition to carotenoids and tocopherols, have been identified in AP [ 6 ].

Keeping the temperature elevated, OHC showed a trend of decreasing–increasing–decreasing, but always lower than that at the starting temperature.