Excerpts

The results revealed that three omission models showed no significant differences ( α > 0.05), one omission model showed a significant difference ( α ≤ 0.05), and six omission models displayed highly significant differences ( α ≤ 0.01), as detailed in Table 1 .

[ 59 ] reported that the hardness of soy protein isolate gels showed an increasing trend because of HPH treatment, and this was probably due to the decrease in particle size of soluble aggregates in soy protein isolate with HPH.

This value is greater than the reference value; the variability explained by this plane is thus highly significant (the reference value is the 0.95 quantile of the inertia percentage distribution obtained by simulating data tables of equivalent size based on a normal distribution).

For CH 4 , the MRS2 group had a significantly higher level than the NC group, and the HRS2 also showed an increasing trend ( Figure 4 E).

The highly significant changes were observed for “Quercetin-Xyloside” that decreased drastically after two months of storage, especially for the ‘Mejhoul’ cultivar.

Similarly to SF, DF samples also showed a trend of higher zinc uptake.

Meanwhile, aldehydes and ketones, and acid esters showed a trend of increasing first and then decreasing, reaching their maximum values in November.

The total sugar content demonstrated a significant positive correlation with sucrose, while the total acid content showed a highly significant positive correlation with L-malic acid content and a significant positive correlation with oleanic acid content.

XOD activity showed a decreasing trend from low- to high-dose groups of PCPs.

Although the analysis did not show statistically significant differences at the 95% confidence level (F = 3.10, p = 0.089 > 0.05), a clear trend was observed, with UGLH achieving the highest average recovery (79.9%) compared to LGH (54.0%), LGLH (68.7%), and ChClBt (59.2%).

As shown in Table 1 , incorporating LMM (0–40%) into SPI resulted in a decreasing trend in extrudate hardness and chewiness, while springiness showed no significant changes.

Within the range of 3.0~8.0, Cu 2+ -SBP shows an increasing trend for its moisture content on a dry basis, with an increase in pH value.

BC − 5 × 10 −3 × BD − 0.018 × CD − 0.075 × A 2 − 1.03 × B 2 − 0.53 × C 2 − 0.48 × D 2 Analysis of variance was conducted on the regression model, and the results are shown in Table 5 As shown in Table 5 , the model yields an F-value of 211.04 with a significance level of p < 0.0001, indicating a highly significant model that effectively captures the relationship between the response variable and the influencing factors.

The values of the overall loss exhibited a decreasing trend and reached convergence after 80 epochs.

C-W4, p > 0.05), whereas, after the intervention of CA, the TC showed a decreasing trend but was not significant ( p = 0.0697, Figure 3 A), but in the C group the TC significantly decreased ( p = 0.0225).

SFSL, in all variants and times, maintains low values of AI and TI, without large increases towards the end, unlike BHT and C8, where an increasing trend is observed at time 8.

However, this study found a notable trend of HRF consumption among both Chinese and Syrian pregnant women.

Pairwise FST values reached highly significant levels, indicating significant genetic differentiation between populations.

The results of the sensory analysis of cookies formulated with different levels of taro flour substitution (10%, 20%, and 30%) reveal a clear trend: moderate substitution (10%) improves or maintains sensory quality, while higher substitution (20% and 30%) tends to decrease overall acceptability.

A similar study showed an increasing trend in the DPPH free radical scavenging from 15.15 ± 1.17% to 92.14 ± 0.20% which was 6.08 times higher at the end of fermentation [ 42 ].

Despite this variability, consistent trends were observed across all dishes, and the paired statistical comparisons still yielded highly significant differences, supporting the reliability of the findings.

Figure 8 clearly shows that with the extension of storage time, the moisture content of the samples showed a decreasing trend at various storage temperatures.

This insight is practically significant for the industry, as it indicates that a slightly higher storage temperature, which may be more energy-efficient, can be adopted without compromising the product’s moisture content, thereby strengthening the paper’s overall conclusion on the robustness of the proposed storage method. 3.3.

Although there is a clear trend toward the valorization of these alternative proteins, the enhancement of process yield and how this macronutrient is affected during extraction have yet to be studied [ 18 ].

As rolling time extended, Rs and D values showed a decreasing trend, with more evident changes in the low-frequency region.