The TGA curves of CS, GA, and CS–GA showed a decreasing trend below 100 °C, which may have been due to the evaporation of water molecules on the surface.
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[ 19 ], where a decrease in antioxidant capacity was recorded in samples of pomegranate wine, which showed a decreasing trend with an increasing length of fermentation.
This indicates that gut microbiota in both EPDOs and FOS groups showed a trend of decline, while the species of gut microbiota increased significantly when no carbon source was given.
Availability Plant-based beverages are an increasing trend and can serve as an inexpensive alternative in regions with inadequate access to cow’s milk [ 2 ].
Similarly, the levels of total anthocyanins ( Figure 8 ), responsible for the wine color, exhibit a decreasing trend over time in the wines stored in both the investigated conditions, suggesting possible degradation or interaction of anthocyanins with other compounds present in the wine.
gingivalis W83 infection caused an increasing trend in IL-1β concentration compared to non-infection, but no change in TNF-α concentration.
vulgaris , with an increasing trend corresponding to the addition rate.
Tartaric acid exhibited a highly significant negative correlation with fructose and glucose levels.
The study outcomes are in similarity with those of this study, as an increasing trend was noticed for Salmonella , lactic acid bacteria, and yeast and mold count during storage.
Experimental Design An optimal dose evaluation experiment on TPs was conducted before the present experiment, and the results demonstrated that the therapeutic effect of TPs showed a trend of enhancement with the increase in concentration, reaching the best therapeutic effect at 800 mg/kg, and then a trend of decline after 800 mg/kg.
All cultivars showed an increasing trend towards weight loss, total solid content, and soluble solid content during storage, although differences existed in the magnitudes of the responses among the mini-conical cultivars.
Furthermore, a highly significant interaction (***) was observed between cultivars ‘SL001’, ‘SL002’, and ‘SL003’ and storage time, indicating that the DMC i , TSS, and FWL of a particular cultivar may depend on the storage time, and vice versa.
[ 6 ] found that during the storage process, the retrogradation enthalpy (heat absorption required for starch to return from a gelatinized state to its original ecology, ΔH) of steamed bread showed a trend of increasing first fast and then slow, but with an increase in a wheat bran addition, ΔH gradually decreased, indicating that wheat bran could inhibit the recrystallization of amylopectin in steamed bread, thus delaying the aging of steamed bread.
It can be seen from the table that, with the extension of storage time, the A 21 of the leavened pancakes showed a decreasing trend as a whole, and the A 22 showed an increasing trend as a whole, indicating that during the cold storage process, the tightly bound deep bound water in the leavened pancakes gradually changed to weakly bound water that could flow more easily.
With the decrease in FT temperature and the increase in the number of FT cycles, L shows an increasing trend. a* value represents the red–green spectrum.
At the same time, the ACC was higher when there were one and two aggregation layers, but showed a decreasing trend as the aggregation layers increased.
Conversely, a decreasing trend was noted for the 95% ethanol extract.
[ 28 ], in which olive oil (fortified with caffeic acid) extracted from sodium alginate beads showed an increasing trend of TEPC for the first 14 days and then a decline after 30 days of storage at 20 °C.
For instance, the correlation between umami and richness is highly significant at 0.81, with the highest number of shared features at 44.
The ANOVA factorial analysis showed that the floral and sweetness attributes had a moderately significant effect on the crystallization parameter, and it was mainly related to the botanical origin (72.97% of the variance).
[ 27 ] showed a trend for higher TBARS values at 600 MPa compared to samples exposed to lower pressures up to 400 MPa.
The restrictions imposed by economic security and ecological resource security on China’s food security are showing an increasing trend year by year.
As the temperature increased, the extraction rate showed an increasing trend.
However, at 10 °C, antimicrobials had limited impact, and the bacterial counts exhibited an increasing trend during storage.
Amino acid nitrogen is critical for yeast nutrition and flavor complexity, and it showed a decreasing trend in the experimental group.