Excerpts

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).

It was inferred that the rate of protein destruction by PL was greater than the rate of intracellular protein leakage; indeed, the overall protein content showed a decreasing trend ( p < 0.05).

As shown in Figure 2 C,D, both the tested strains showed an increasing trend in inner cell membrane permeability (ICMP) (1.11-fold and 1.13-fold), after being treated with Rm EE-F2 (1 × MIC) for 6 h ( p < 0.05).

There were highly significant differences between NSRB and SRB samples along the storage period; in fact, the values determined for T0 already demonstrated significant ( p < 0.05) differences for the Teti and Luna varieties.

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).

There was a decreasing trend ( p < 0.05) in the concentration of aspartate transaminase and alanine aminotransferase in the mice serum after the administration of GCP; the aspartate transaminase concentration decreased from 38.5 ± 3.37 U/L to 35.4 ± 1.87 U/L, and the alanine aminotransferase concentration reduced from 121.5 ± 6.43 U/L to 105.4 ± 10.91 U/L.

The FC of HHP-pretreated RBPH showed a trend of first increasing and then decreasing with the increase in pressure, and the HHP pretreatment at 200 MPa produced the highest FC ( p < 0.05).

The pH values of five kinds of yogurt showed a decreasing trend following 21 days of storage ( p < 0.05), while the acidity of five kinds of yogurt increased and reached their maximum at 21 days.

As shown in Table 3 , the Sobs, ACE, Chao and Shannon index of the gut microbiota in the experimental groups showed an increasing trend ( p < 0.05) in a concentration-dependent manner compared to the control group, and the Simpson index showed a downward trend ( p < 0.05).

Among them, the α-helix content generally presented a decreasing trend and reached the minimum value of 31.25% in the PAW20s group, which was significantly lower than that in other groups ( p < 0.05).

[ 12 ] reported a decreasing trend in L* values during storage of ground meat samples with those containing chitosan (1% w/w ) ( p < 0.05) exhibiting a lower decrease in L* values compared to the control sample.

round-faced person) and sour foods was marginally significant (angular-faced sour : M = 3.200, SD =1.642 vs. round-faced sour : M = 2.380, SD = 0.865, F 1, 39 = 4.051, p = 0.051, η 2 p = 0.094). 3.3.3.

Low-protein diets had no significant effect on L*, a*, b*, or pH values between groups, but b 24h * had a decreasing trend ( p = 0.051). 3.4.

The effect of feed on metallic flavour was nearly significant ( p -value = 0.051).

The AUC for PBR (187.38 ± 75.87 mmol·min/L) was lower than for WR (278.83 ± 84.28 mmol·min/L), with a trend toward significance ( p = 0.051) ( Figure 3 ).

The main effect of carcass TRT had a significant impact on the ES Water separation ( p = 0.049), had a strong trend for ES Fat separation ( p = 0.052), and only slightly approached significance on Batter pH ( p = 0.132).

Between fibers, WD is statistically more bifidogenic at 24 h ( p = 0.043) and shows a statistical trend ( p = 0.052) to be more bifidogenic at 12 h when compared to PHGG, although PHGG still shows bifidogenic and lactogenic growth at both 12 and 24 h.

This non-parametric test showed a moderately significant difference across the samples ( p = 0.0530).

For depression, processed food consumption approached significance (β = 0.130, p = 0.053).

However, a diet effect was approaching significance ( p = 0.053) for brine pump uptake, as FIB had a slightly greater pump uptake than CON bellies by 0.41%.

Age-related differences in the hygiene score were marginally significant ( p = 0.053).

The analysis revealed that storage time significantly affected hardness, cohesiveness, and springiness ( p < 0.001), while its effect on chewiness was marginally non-significant ( p = 0.053).

There was also an increase close to significance in iron concentrations ( p = 0.053; Table 4 ).

Brazilian propolis increased muscle mass of soleus almost significantly ( p = 0.054) with a moderate effect size (η 2 = 0.12), raising a possibility that Brazilian propolis has a hypertrophic effect in soleus muscle regardless of glycation stress.

In terms of appearance attributes, the parameters found to be significantly different among samples were golden colour, dry appearance (approaching significance p = 0.055), springiness and dryness to touch, crumbliness, and presence of uneven colour patches.