Excerpts

In particular, the μg/kg contents of nerol and geraniol showed a trend increase at 35% WL ( p < 0.05 for nerol; p > 0.05 for geraniol) and then a reduction at 65% WL.

Whereas, all samples stored under MAP2 conditions showed an increasing trend after day 8 compared to the samples stored in MAP1 storage condition ( p < 0.05).

A decreasing trend in WBSF values was seen from 0 to 21 days of post-mortem storage ( p < 0.05; Figure 3 A).

On the contrary, for the samples with F addition, a decreasing trend with increasing hydrocolloid concentration was recorded ( p < 0.05).

From the analysis of variance shown in Table 3 , the model was highly significant ( p < 0.05), which indicated that the models used to fit response variables were sufficient to display the relationship between the yield of starch and the independent variables.

The degree of cohesiveness showed a decreasing trend during storage and all breads showed a similar degree on the day of baking ( p > 0.05).

Gumminess demonstrated an increasing trend during storage and carrot, tomato and beetroot breads showed similar values to the plain bread on the day of baking ( p < 0.05).

The two-way ANOVA revealed highly significant effects of substitution level (concentration) on all sensory attributes ( p < 0.05).

The VOP 3 and VOP 4 fermented smoothies had a highly significant ( p < 0.05) reduction in TPC at 48 h at 19.7% and 15.25%, respectively ( Table 4 ), whilst there was an 11.11% reduction in the TPC of the VOP 1 smoothie after 48 h of fermentation ( Table 4 ).

For Ra samples, the total sugar content showed a decreasing trend, with the highest value of 33.12 ± 0.03 g/L ( p < 0.05) in 0.1 g/L Ra samples and the lowest value of 12.29 ± 0.03 g/L ( p < 0.05) in 0.2 g/L De samples, which was 2.7-fold lower than that of 0.1 g/L Ra samples.

Notably, C18:1N9T (trans-oleic acid) was lower in HS than in AS and SS, with a borderline significant difference ( p = 0.050).

Although a decreasing trend in flavor intensity was observed with increasing concentrations of CGA, no statistically significant differences were noted ( p < 0.05).

The LF-NMR results showed that A 21 exhibited an increasing trend ( p > 0.05), accompanied by a prolongation of T 22 , indicating enhanced water mobility and reduced binding strength.

Among saturated fatty acids, short- and medium-chain fatty acids (C10:0, C12:0, and C14:0) showed a decreasing trend with increasing replacement level ( p < 0.05), while palmitic acid (C16:0) remained relatively stable ( p > 0.05).

The findings showed that with the increase in the added oil, the rheological properties, texture properties, water-holding capacity (WHC), and water distribution of surimi with the same kind of oil were significantly improved; the printing accuracy first increased and then decreased; and the printing stability showed an increasing trend ( p < 0.05).

Total acid showed an increasing trend during the first four weeks, followed by stabilization or slight decline, with no significant differences between packaging types ( p > 0.05).

The increased protein content of the larvae fed the MO diets led to a reduced amount of carbohydrates and more specifically, there was a decrease of 3.44 (no statistically significant at p > 0.05), 5.23 (marginally statistically significant at p ≅ 0.05), and 31.77% (statistically significant at p < 0.05) in samples MO10, MO25, and MO50 compared to sample MO0, respectively.

The class-level difference was highly significant ( p < 0.05).

Compared with the Control group, AFB1-induced liver injury resulted in a significant increase in MDA content in liver homogenate, no significant change but a decreasing trend in GSH ( p < 0.05), and a significant decrease in T-AOC ( p < 0.05), indicating that AFB1 induced hepatic oxidative stress, leading to decreased total antioxidant capacity and increased lipid peroxidation.

[ 54 ], the rearing system did not cause pH variability in the breast muscle, whereas in the thigh muscle, the acidity relationship was at the threshold of significance ( p -value = 0.05) and showed a tendency towards a slightly higher level in birds kept under the organic system.

The results highlight that several parameters are closely associated, showing highly significant correlations ( p < 0.05) ( Figure S1 ).

Moisture content showed a decreasing trend as the storage period progressed, with all treatment groups exhibiting a significant decrease at 50 days compared to that at 0 days ( p < 0.05).

As shown in Figure 1 , within the pH range of 3–7, the centrifugal sedimentation rate of the dairy beverages exhibited a significant trend of first increasing and then decreasing with pH ( p < 0.05).

With the addition of CSN, the WS value of the pH-responsive film showed a trend of decreasing ( p < 0.05).

As shown in Figure 1 F, no significant difference was observed in the shear force of goose meat during the first 5 days of refrigeration, whereas a highly significant decrease occurred on day 7 ( p < 0.05), indicating that a critical transition in tenderness occurred specifically with 5–7 days of refrigeration.