The results showed that grain production showed an increasing trend during the first half of this study period rather than the assumed continuous decline during this study period.
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Compared with Y treatment, the diversity index of YJ treatment showed a decreasing trend, but there was no significant difference between them.
The relative abundance of Acauropage , Alfaria , Graphium , and Fusarium was significantly positively correlated with the content of invertase; while there was a highly significant positive correlation between Exophylla relative abundance and invertase content.
Introduction In recent years, sustainable development has emerged as a global objective, with plant-derived foods recognized as a significant trend for future advancement.
As shown in Figure 5 A,B, the TFC and TPC contents in the CK group exhibited an overall decline, whereas the LA-treated group exhibited an increasing trend.
Overall, antimicrobial resistance showed an increasing trend along the slaughtering process.
With the extension of fermentation time, the total acid and pH values of CGB did not show significant changes, only showing a slightly increasing trend [ 22 ], while the overall content of chlorogenic acid showed an upward trend.
As presented in Table 1 , with the increased PAW generation time, L*, a*, b*, and whiteness showed a trend of first increasing and then decreasing.
p < 0.05 was deemed statistically significant, whereas p < 0.01 was regarded as highly significant. 3.
This study mainly used cellulose powder as the main substrate, and on the basis of keeping the added amount of ginger waste constant, the content of cellulose powder was reduced, and the proportion of ginger waste showed an increasing trend.
Further analysis of the classification and content of key volatile compounds revealed ( Figure 2 C) that the 130 key volatile compounds could be classified into 15 groups, namely, acids, alcohols, aldehydes, amines, aromatics, esters, ethers, halogenated hydrocarbons, heterocyclic compounds, hydrocarbons, ketones, nitrogen compounds, phenols, sulfur compounds, and terpenoids, of which only the content of nitrogen compounds showed a decreasing trend as the magnesium concentration increased, while the content of the other 14 groups of volatile compounds showed an increasing trend.
The three factors affecting peptide yield—enzyme amount, enzymatic hydrolysis temperature, and enzymatic hydrolysis time—had significance levels smaller than 0.01, indicating that their effects were highly significant.
After irradiation, the fish samples showed a trend of increasing cooking loss, but the difference was not significant ( p > 0.05).
Meanwhile, the TVB-N, peroxide value, pH, and cooking loss showed an increasing trend, while the hardness, springiness, and chewiness showed a decreasing trend, following FSSB vacuum packaging during the 30-day preservation period.
philippinarum significantly decreased, while an increasing trend was observed in TVC, TVB-N, TBA, cooking loss, and drip loss.
As fermentation progressed, bacterial community diversity exhibited a decreasing trend.
Relative abundance of Firmicutes in the CMNC group (29.80%) showed a decreasing trend.
Figure 4 b,d indicate that the k value decreases with an increase in sucrose concentration, and the initial degradation rate of catechin by free and immobilized laccase shows a decreasing trend.
For the turbidity and color value, with the increase in temperature, the degradation rate also showed a trend of first increasing and then decreasing.
The results presented in Table 2 indicated that the p -value for the quadratic model was 0.0002, suggesting that the model was highly significant.
The 1H fermentation samples (orange line) show an increasing trend with higher pumpkin flour concentrations, starting from around 65 units in the control and reaching approximately 120 units in the 15–20% samples.
The reducing sugars content showed a decreasing trend with higher pumpkin flour concentrations in the crumb, while increasing in the crust.
As illustrated in Figure 5 b, the crystal diffraction intensity at 2θ = 22.5° of the corn stover treated with Termitomyces mycelia showed a decreasing trend, indicating a decrease in its crystallinity.
In particular, there is an increasing trend of the samples with optimal rennet coagulation properties and a decreasing trend of the samples with discrete rennet coagulation properties, moving from small-sized farms to large-sized ones.
The model’s F-value of 79.30 was highly significant, with only a 0.01% probability of it being due to random variation.