Excerpts

The amylase activity in the samples exhibited an increasing trend as fermentation progressed, and the sample with a soybean-to-PSM ratio of 7:3 reached its peak enzyme activity at 72 h, measuring 686.58 U/g.

Along with the numbers of the spectral intervals gradually increasing, the RMSECV of the si-PLS models showed a trend of gradually decreasing and then slowly increasing, but the PLS factors changed were not significant, with a range from 7 to 10.

However, under a total annealing time of 96 h, the numbers of annealing cycles did not show a definite trend on changing ΔH, possibly due to a combined controversial effect of thermal energy and water during multi-stage annealing [ 35 ]. 3.4.

In China, the planting area and the annual yield of peanuts show an increasing trend.

brevis B13-2 after heat inactivation showed a decreasing trend of DPPH free radical scavenging ability [ 27 ].

After storing the sample for 9 weeks and conducting assessments of physical quality (including hardness, adhesiveness, springiness, cohesiveness, viscosity, lightness, yellowness, redness, and browning index), chemical quality (including pH), and microbial quantity, it was observed that the sample’s hardness significantly decreased after being stored for 4 weeks, while adhesiveness displayed an increasing trend, though this effect was not statistically significant.

The average concentrations of the sum of dioxins and dioxin-like PCBs (0.78 ± 0.55 pg TEQ/g fat) and six non-dioxin-like PCBs (6.55 ± 2.24 ng/g fat) were largely below the maximum, and action limits established at European level, confirming a decreasing trend observed both locally and across Europe in recent years.

Their use as an adsorbent is well-established, and there is a clear trend towards engineering adsorbents to overcome the barriers to their future industrial application.

Figure 6 a shows the attenuation function selection process; the number of variables showed a trend of rapid decline at first, and then, a steady decline with an increase in sampling times.

The four sample types’ overall reflectance showed a decreasing trend. 3.2.

The chewiness and gumminess of bread showed a trend similar to that of hardness.

An overall trend was observed with higher levels at the live receiving area with a continuous decrease until post-chiller and a final significant increase ( p < 0.001) in parts (Wings) reaching levels around 6.43 Log CFU/mL ( Figure 1 and Table 2 ).

The scale of trade links at each network level has increased, resulting in an increasing trend in the number of links at each level.

China’s node degree in the backbone network showed a trend of first decline and then rise.

The amount of flexibility J also showed a decreasing trend with increasing soybean oil concentration, suggesting the formation of more rigid hybrid gels.

Regarding the texture, it was observed that all Barhi date samples exhibited a decreasing trend in texture scores with the progression of storage time, but control exhibited the greatest decrease (6.19 after three weeks of storage), and PPE-treated samples showed the least (7.06 after six weeks of storage).

coli showed a trend consistent with that of the ATP content.

As Figure 4 demonstrates, there was a clear trend of a longer survival time for Campylobacter in the presence of chicken juice compared to PBS.

As the disaggregation rate of GDL accelerated, G′ showed an increasing trend and then reached a steady state around 600–700 s.

At the genus level, Figure 4 B showed that with the extension of dry aging time, Corynebacterium , Macrococcus , Dermacoccus , Brochothrix , and Kocuria decreased by 16.63%, 4.61%, 3.69%, 14.50%, and 3.62%, respectively, while Acinetobacter , Rhodococcus , and Prauserella showed an increasing trend.

There was also a decreasing trend for chewiness as the % CS increased that was very comparable to the trend seen for hardness.

Table 2 shows that the DO of millet starch in different fermentation periods undergoes a large change, while the DD value shows a decreasing trend, indicating that the short-range ordered structure of fermented millet starch has undergone a complex change, which could be attributed to the change in the morphological structure, as observed with SEM and CLSM.

The total sugar content showed a trend of decreasing initially and then increasing with the amount of yeast addition, showing the lowest total sugar content when the alcohol content was the highest.

During the storage period, the α-amylase content in banana peel of the two treatment groups showed a trend of rapid decrease in the first two days and then remained basically unchanged ( Figure S1A ).

Similar to the WHC results, the bulk density results indicate that the most significant differences exist between the most extreme treatments, 0 and 90% CS, with a slight trend shown for the intermediate treatments that would need to be confirmed by further research. 3.9.