Excerpts

Over time, the adsorption rate followed a decreasing trend, while the adsorption capacity increased slowly, reaching equilibrium at 3 h with a maximum adsorption capacity of 29.20 ± 0.38 mg CAE/g.

Additionally, the blue cluster showed a marked trend towards increased consumption of most product categories.

In general, countries in the blue cluster show an increasing trend of consumption of fresh alternatives, more rapidly than those in the orange cluster.

In this study, all countries consuming above 64 g/day are in a decreasing trend, while the remaining ones are between both recommendations, the FBDGs and the EAT-Lancet ( Table 2 ).

The data demonstrate a clear trend: decreasing mesh sizes result in a corresponding decrease in mean particle size and specific percentiles (D10, D50, and D90).

Bio-fermented palatants represent a significant trend towards leveraging natural processes to create unique and appealing aroma profiles.

The results of the MA showed a significant decrease, with a favorable trend in most individual studies.

p < 0.05 was considered to indicate a significant difference, and p < 0.01 was considered to indicate a highly significant difference. 3.

As the amount of NaCl added increased (0% → 2% → 8.92%), the BD of F100 and F50 remained statistically unchanged at lower NaCl concentrations (0–2%) but increased significantly at higher levels (4.46% and 8.92%) ( p < 0.05), while the BD of F0 showed a trend of first increasing and then decreasing.

However, for F0, the hardness, adhesion, and chewiness of mianpi showed a decreasing trend with the increase in NaCl addition (0–2%).

(2021) found that TPC exhibited a decreasing trend from 18.83 mg to 5.69 mg GAE/g during ripening [ 44 ].

Aquafeeds designed for carnivorous species primarily include fish meal (FM) and fish oil (FO), which are mainly extracted from small pelagic forage fish [ 3 ] and, to a lesser extent, but with an increasing trend, fish by-products are also used to produce fish meal and oil [ 4 ].

Factor B (CS concentration) alone was not significant ( p = 0.0575), but its interactions with A or C (AB, BC) approached significance ( p -values close to 0.05).

In contrast, the test OR-B2, including the omission of 3-oxododecanal ( 36 ), resulted in a very highly significant difference.

As the shaking speed gradually increased, the color of the dry tea darkened, the uniformity of the leaves showed a trend of initial increase followed by a decrease, the color of the tea broth shifted from yellow and bright to orange and bright, the aroma evolved from grassy to floral and fruity, the taste became fresher and sweeter, the bud tip at the base of the leaf gradually disappeared, the breakage of the leaf fragments increased, and the brightness of the leaf base color increased and then decreased.

As evidenced by Figure 5 i the lycopene content of cherry tomatoes in all treatment groups showed an increasing trend at the initial storage stage, which may be due to the increase in lycopene content in cherry tomatoes as they matured, but the lycopene content began to decrease from the 4th day, which may be due to the loss of nutrients in cherry tomatoes due to microbial infection.

Ethyl hexanoate, ethyl octanoate, phenethyl acetate, ethyl decanoate, and methyl dihydrojasmonate showed a decreasing trend, resulting in concentrations mostly below the initial value.

For example, isoamyl lactate, diethyl succinate, and most of the ethyl esters (ethyl vanillate, ethyl laurate, ethyl myristate, ethyl palmitate, ethyl linoleate, ethyl oleate, and ethyl stearate) exhibited an increasing trend during 12 months of ageing in both vintages, particularly in samples aged in oak barrels.

argyi showed a decreasing trend.

The p -value of the model is less than 0.001, indicating that the quadratic multinomial model chosen for this experiment is highly significant.

In the opaque-glass tastings, six descriptors (maceration stage and its perceived intensity, red fruits, berries/forest fruits, Maillard-type notes, astringency, and other specific notes) showed highly significant effects (Pr > F < 0.0001), with R 2 values ranging from 75.3% to 91.7%.

With the increase of yeast polysaccharide addition, the tannin content in wine showed a decreasing trend, which gradually leveled off when the addition amount reached 100 mg/L.

With the increasing addition of yeast polysaccharides, the antioxidant activity of the wine showed a trend of first increasing and then decreasing.

p < 0.05 was considered statistically significant and p < 0.01 was considered to be extremely significant. 3.

The HY13 concentration in the medium supplemented with 2000 mg L −1 sodium selenite varied more significantly, with a slightly increased concentration on day 1 and decreased concentration on day 3, and showed an increasing trend thereafter; the OD 680 peaked (0.6740) on day 7, showing a value of 0.1176 compared with 0.5564 on day 1. 3.3.2.