Excerpts

The yearly production of pepper shows an increasing trend in recent times [ 5 ]; therefore, the effective utilization of larger amounts of pepper processing waste is very important.

ANOVA of regression equation coefficients showed that the effect of ultrasonic time, the solid:liquid ratio on quinoa protein extraction rate, the interaction terms AB, and the interaction terms BC, were extremely significant; the effect of ultrasonic temperature on the quinoa protein extraction rate and the interaction terms AC was insignificant.

p < 0.01 indicated that the model equation was highly significant and the model’s lack of fit was insignificant.

The degree of protein hydrolysis of all yogurt samples exhibited an increasing trend with increasing amounts of added CP.

For protein, however, a clear trend of increased protein digestion with increasing processing time was observed for both pulse types as elaborated above ( Section 3.4.3 ).

At 20 °C and 80% of relative humidity, the fatty acid content of the rice samples showed a trend of first increasing and then decreasing.

Under the storage conditions of 60% and 80% humidity, the water content of the rice showed an increasing trend.

Principal component analysis was conducted, and the pairwise score plot of the skin extracts based on individual phenolic compounds showed a trend of genotype clustering based not only on drought tolerance but also on botanical type of germplasm.

A decreasing trend of zeta potentials was presented in Figure 6 b, same with the trend of droplet size.

However, the emulsions droplet size had significant changes with the change of NaCl concentrations, showing an increasing trend when the NaCl concentration increased, suggesting droplets aggregation.

When the storage period passed, the value of the cooking loss of the samples showed an increasing trend.

Both types of mycotoxins were concentrated in the F250 fraction, with a clear trend toward a strong reduction in the G fractions.

However, as shown by the first series tested (group I), a significant trend of the G fractions toward a reduction in inorganic element contents, as compared to the F fractions, was clearly observed.

In particular, the latter assays highlighted the effect of processing under controlled pilot plant conditions on the levels of As, Cd, Pb, and Ni, mainly by producing a marked trend toward a reduction in As content in the milling fractions.

The results for the DON contents only in the selected fractions (group II) showed a trend similar to that of group I ( Figure 4 ).

Intermolecular β-sheets and β-sheet were highly significant to PC2.

Test of Oxidation Stability The oxidative stability test was carried out by RapidOxy and showed a trend reported in Figure 2 .

It has been reported that, from 2012 to 2020, the production of scallops showed an increasing trend, with total scallop production reaching 1.75 million tons in 2020 (China fishery statistical yearbook).

[ 55 ], who studied biscuits prepared with wheat flour and with different percentages of defatted and non-defatted flaxseed flour, observing a decreasing trend in the DPPH assay value over 3 months’ storage. 3.2.4.

[ 17 ], on the same yellow cv., which exhibited a decreasing trend of the acidity content during the storage.

However, the intensity of three diffraction peaks (32°, 46° and 56°) of TNP all showed a decreasing trend.

With the increase of storage days, the particle size and PDI of TNP showed an increasing trend.

The G ′ and G ′′ values of the filled hydrogel samples exhibited an increasing trend with an increase in CaCl 2 levels (0–4 mM), and the point of tan δ = 1 shifted to lower frequency values.

Interestingly, there was a significant trend between regular and agglomerated powders, irrespective of NI, with agglomerated powders consistently having lower T g values than regular powders at 23, 33, and 44% RH ( Table 2 ).

White flour cookies with no addition of date seed powder were obviously lighter than cookies of whole wheat flour, and the lightness of the composite cookies displayed a decreasing trend with the increasing level of addition; the higher level of addition, the darker the cookie.