Excerpts

At 4 °C, the pH value of blue round scad samples showed an overall rising trend, while at 25 °C and 37 °C, the pH value showed a trend of first decreasing and then increasing, and the pH of CG samples was significantly higher than that of EG samples during the whole storage period ( p < 0.05).

In EG, 1 (C18:2n-6), 3 (C18:3n-3) and 6 (C20:3n-3) were closer to SFA + MUFA and had less relative content than other PUFAs, which had little effect on the nutritional composition of fatty acids during storage, and the content showed a significant trend of increase.

The residue concentrations in eggplants showed a decreasing trend over time, starting from an initial residue amount of 0.045 mg/kg immediately after application (0 DAT) and decreasing to 0.006 mg/kg at 14 DAT.

Under this condition, the retrogradation rate of rice starch gels with rice protein showed a decreasing trend.

As shown in Table 4 , the enthalpy of pasting of double enzyme-modified amylose showed a decreasing trend; with the increase in enzyme addition, the number of long chains decreased, the proportion of short chains increased, the content of amylose decreased, and the content of amylose that needs to open the double-helix structure decreased, which in turn decreased the ΔH. 3.8.

With the prolongation of in vitro-simulated digestion time, the inhibition of lipase by barley red currant tea decoction showed an overall trend of decreasing and then increasing.

The pH of minced meat in all groups showed a decreasing trend with increased fermentation time ( Figure 4 ), consistent with previously reported results [ 34 , 35 ].

plantarum LPAL and the V3 showed an increasing trend during the fermentation, reaching the highest load after 24 h of incubation (respectively 9.3 and 8.3 Log CFU/mL), while at the same sampling time, S2T10D decreased its load to 6.0 Log CFU/mL.

Specifically, the L* of the fat portion showed a decreasing trend during treatment, whereas the b* and a* values of the fat portion significantly increased after treatment.

A clear trend can be seen from the anonymous survey.

According to Figure 2 , after a correlation analysis of the contents of nine mineral elements, it was found that minerals in the 10 peanut samples showed four pairs of highly significant positive correlations ( r < 0.01 ), two pairs of significant positive correlations ( r < 0.05 ), one pair of highly significant negative correlations ( r < 0.01 ), and two pairs of significant negative correlations ( r < 0.05 ).

Such concerns could stem from increased health literacy, a general mistrust of the food production system, and an increasing trend of aversion to chemicals and food additives.

A decreasing trend of pasting viscosity was observed in all starches treated with acid thinning, with the lowest value observed in Q-AT24.

Furthermore, as the sequence length increased, the Chao index exhibited a decreasing trend (see Figure 2 A), while the Shannon index remained stable (see Figure 2 B), indicating a sufficiently high recognition coverage of bacterial taxa.

The changes in aquatic products first increased but then decreased, although overall they show an increasing trend.

Among the stipe texture quality characteristics, there were only extremely significant differences in resilience ( Figure 2 E).

It was found that in both analyzed cases, regardless of the type of digested snack, both β-glucuronidase and β-glucosidase activity showed a decreasing trend.

Additionally, a clear trend emerged, showing a significant decrease in moisture content as the concentration of Ulva lactuca powder increased, with the lowest moisture content observed at the 2.5% concentration level ( p < 0.05).

Previous researchers have also reported a decreasing trend in solubility after the incorporation of seaweed and Ginkgo biloba extract in alginate and gelatin films, respectively [ 46 , 47 ].

Smoking status showed a negative trend with nitrate intake levels, whereas physical activity levels exhibited a positive correlation.

Under storage conditions both at room temperature and at 4 °C, the fruits of Myrica rubra showed an increasing trend of weight loss across the whole storage period in both the control group and in the group treated with melatonin (100, 300, 500 μM) before harvesting ( Figure 2 A,B).

Among these factors, the p -value of A and C was <0.0001, indicating a highly significant impact on the sensory qualities of lactic acid beverages.

During the storage period, the concentrations of acids, alkanes, alkenes, and aldehydes in the NJAU-01 beverage demonstrated an increasing trend, whereas the concentration of ketones decreased.

Therefore, in recent years, there was an increasing trend towards the development of non-destructive systems based on digital sensors and spectroscopic techniques, which exploit the interactions between electromagnetic radiation and matter.

The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years.