Excerpts

Firmness, Lightness(L * ), EL, and MDA Content The firmness and L * of mushrooms showed a decreasing trend, while the ΔE, EL, and MDA content showed an increasing trend in mushrooms during storage ( Figure 1 ).

This could be seen as a positive trend, making the fermented beetroot more acceptable than the raw product.

As shown in Figure 5 C, η* showed a decreasing trend with increasing temperature, and decreased with increasing frequency, which was related to the T d and shear thinning of the sample.

There may be significant differences in processing methods for offal between establishments, such as different methods of transferring single and/or multiple offal from one part of the establishment to another for further processing and packing.

In Ma’s results [ 27 ], the NO 2 − concentration also showed a trend of increasing at first and then decreasing slowly in the treatment process, and its maximum value was 0.109 mmol/L at 90 s.

Introduction With the changing lifestyle around the world, there is an increasing trend in the consumption of high-temperature, processed foods [ 1 ].

* or # p < 0.05 was considered significant; ** or ## p < 0.01 was considered extremely significant. 3.

Natural Antioxidants Recently, a remarkable interest to replace synthetic antioxidants with natural compounds’ antioxidant properties is an increasing trend to replace synthetic antioxidants, with natural antioxidants, which are of safety concern [ 63 ].

As shown in Table 4 , the first-order moments show an overall increasing trend, and the second-order moments exhibit a decreasing trend; it indicates that the average intensity of the image color increases, and the color distribution becomes more uniform.

It was clear that the contrast of the samples differed with increasing drying time, as denoted by the large differences in the gray value of the images, firstly exhibiting an increasing trend followed by a decrease in contrast ( Figure 8 a), which may be related to changes in the muscle texture during the shrimp-drying process.

It then decreased until 21 d, and then massively increased until 27 d in ‘Guiqi’, while in ‘Tainong 1’, there was an increasing trend throughout the storage period.

The p values of <0.05 and <0.01 were considered statistically significant and highly significant, respectively. 3.

With increasing sterilization temperatures, there were no obvious changes in the springiness, cohesiveness presented a gradual upward trend, but the hardness and chewiness showed an increasing trend followed by a decreasing trend.

With increasing frying time, the water content of all samples showed a trend of decreasing dramatically and gradually flattening, and they reached equilibrium water contents (M e ) in 9, 10, 10, and 11 min, respectively.

For all the responses, the model and model terms were highly significant and showed the different impact of the hydrocolloids on the rheological properties.

LRP showed a decreasing trend, while the effect by year was not significant ( p = 0.2181). 3.2.

The mass loss of livestock and poultry meat during boiling showed an overall trend of rising and then leveling off with time.

The residue concentrations of CAP and TAP in pork, beef, lamb and chicken showed a decreasing or first increasing and then decreasing trend with frying time, while FF and FFA showed a decreasing trend in all four livestock and poultry meats.

As shown in Figure 6 , the MDA level in the HFD group presented an increasing trend and the GSH content showed a decreasing trend compared with the ND group, which indicated that oxidative stress was likely to occur in the model group.

In this study, although all tea extract supplementary groups showed a trend of elevated liver coefficient compared with the model group, there was no significant statistical difference as shown in Figure 4 B.

As shown in Figure 3 , the G′ and G′′ curves of S0 show an increasing trend after the G′–G′′ intersection at 67.15 °C, which is the gel–sol transition temperature (Tsg) of S0.

The addition of SPI significantly increased the viscosity of the hydrogel system, and with the increase in SPI content, the embedding rate showed a trend of first increasing and then decreasing, indicating that the viscosity of the composite gel system was too large and also unfavorable for the embedding of saponins, and S4 was considered to develop the most suitable experimental conditions for the development of thermally stable hydrogels of gellan gum and soybean isolate protein. 3.2.

Nevertheless, an increasing trend in the consumption of small ruminants’ milk and dairy products has been observed in recent years driving researchers’ interest in these types of milk [ 20 , 21 , 25 ].

Among them, G′ is the best indicator of gel structure formation, and G′ usually shows an increasing trend in line with gel network formation, suggesting that the gel’s mechanical characteristics are gradually improved [ 44 ].

The contents of n -butyric and n -valeric acids also showed a trend of recovery after supplementing WPI-GA and WPI-GA-ZD (not significantly).