Excerpts

The “model p -value” of the ANOVA was very small (<0.0001), the “lack of fit” was not significant ( p -value of 0.1097), and it had the appropriate coefficient of determination (R 2 = 0.98) and adjusted coefficient of determination (R 2 adjusted = 0.96), so the quadratic polynomial model was highly significant and sufficient to represent the actual relationship between the response and the significant variables.

The p -value < 0.05 implies that the model is significant and the p -value < 0.01 implies that the model is extremely significant.

In the intervention groups of this experiment, as mentioned above, the abundance of bacteria increased, and the content of SCFAs also showed an increasing trend.

This was similar to the effect of temperature on the calcium-chelating rate of pig bone collagen peptides [ 16 ], which also showed a trend of first increasing and then decreasing.

The latter is the most prevalent, with an increasing trend during fermentation as reported for the Chhurpi and Churkam products [ 49 ].

Disulfide bonds also contributed to the formation of the MP gel and showed an increasing trend with the increase in the added concentration of feruloylated oligosaccharides.

However, during 6 to 72 h of fucoxanthinol treatment, an increasing trend in the number of floating living cells was observed compared to the non-treatment group.

In summary, both in the short-term and long-term, there are significant differences between the experimental and control groups in terms of overall composition as well as the relative contents of specific volatile substances, with some differences showing an increasing trend over time.

In the biochemical metabolic pathway of fatty acyl-CoA moieties for the esterification (PL, TAG from 14 C lipid) of hepatic glycerolipids, the flux of fatty acyl-CoA moieties in the direction of TAG synthesis showed a trend to be lower in the order of the T2, CON = T3, and T1 groups.

Thearubigins showed a trend of increasing first, then decreasing.

Most polyphenols show a decreasing trend during black tea processing; catechins are oxidized to form theaflavins, thearubigins, and theabrownins [ 14 ].

The G′ and G′′ of the compound gel showed a decreasing trend.

The Y, YG, and YB samples had partial overlap, indicating that they had a slightly significant difference.

The variables with the best adherence to the model were pre-selected, mainly the variable stage, which was selected as a highly significant predictor, and HUE, considered a less-important variable to explain total sugar.

On the contrary, there were highly significant differences for polyphenol oxidase (PPO) activity, for which the spelt group exhibited the double mean activity of the common wheat group.

Lean body mass showed a trend opposite to that of visceral fat in the respective groups.

The type and content of alcohols showed a decreasing trend for the powder, bean, and brew, except for 2-furan methanol with its caramel and smoky aroma [ 30 ], which was only detected in brews using GG.

The R 2 values for all analytes were above 0.80, indicating that the model obtained was highly significant and adequate.

According to the literature [ 39 , 40 ], the use of different binding agents (xanthan, guar gum, locust bean gum, and tragacanth gum) in gluten-free bread formulations resulted in a highly significant increase in the loaf volume and the loosening of the crumb structure with the optimum gum concentration varying at levels of 1–3%.

When the sliding speed increased to a certain extent, the gel structure was destroyed and the friction of the samples showed a decreasing trend (Zone 4); Table 2 showed that samples above 65 °C/25 s required lower sliding speeds to break the gel networks than samples below 65 °C/25 s (0.60 vs. 2.37 mm/s), which was consistent with the rheological results ( Section 3.2.1 ).

Conversely, the carbonyl content and the relative content of random curl showed an increasing trend.

Differences with p < 0.05 were considered significant and differences with p < 0.01 were considered extremely significant. 3.

Novel Technological Interventions There has been an increasing trend in utilizing exogenous plant proteinase to improve meat tenderness and eating qualities.

The main constraints of raw vegetable materials include their low protein contents; their coagulation properties, which are different from those of caseins; the need for additives to provide texture (with the current market showing a clear trend towards reducing the number of additives for clean labelling); the need to maintain stability during shelf-life; and the presence of antinutritional factors.

Conversely, an increasing trend is notable for the classes of furans and sulfur compounds, whose average amounts are significantly higher at ST35 than at ST25 and at ST15.