Excerpts

Significant differences/extremely significant differences between control and experimental groups were compared via Dunnett’s test ( p < 0.05/0.01) [ 17 ]. 3.

In contrast, the simvastatin, Ce-RS5L, and Ce-RS5H groups showed a decreasing trend, with significant differences observed for the low and high doses of Ce-RS5 ( Figure 3 C).

In the three treatments, the MDA and H 2 O 2 contents exhibited an increasing trend over time; however, the increasing intensity was significantly alleviated following L3U treatment ( p < 0.05). 3.5.

As discussed above, the least efficient profile was also the least biodiverse despite an increasing trend during its evolution (AM).

The use of biofuels is an increasing trend in bioprocessing agricultural and food waste as they play a major role in replacing fossil fuels, the primary cause of global warming, and achieving clean energy is one of the ONU’s 17 Sustainable Development Goals (SDGs).

Even between the control sample chicken roulade made from chicken thigh (CRTC2) and the same sample made from chicken breast (CRBC1), there was a fairly significant difference, with 40–60% of consumers preferring the former and only roughly half preferring the latter.

As shown in Figure 4 , the lane of each sample shows a clear trend of change.

Compared with the DH0, the absolute ζ-potential values of the samples after trypsin hydrolysis showed a trend of first increasing and then decreasing.

The contact angles of the DH2–12 emulsions exhibited a decreasing trend with increasing DH values.

In the 8 weeks of frozen storage, the fermentative volume of the control group and the different MO content groups of the frozen dough showed a decreasing trend.

Correlation Analysis The results of correlation analysis ( Figure 3 B) showed multiple sets of highly significant correlations between the amino acid constituents of mini Chinese cabbage under different PBCs.

The relevant data in the literature indicate that other fortification process parameters may be significant.

The pH values of the three crayfish groups showed a trend of decline before 3 FT cycles, followed by an increase with the increasing numbers of FT cycles.

Attenuated total reflectance-Fourier-transform infrared spectroscopy (ATR-FTIR) analysis indicated a decreasing trend in absorbance ratio at wavenumber of 1022 cm −1 /995 cm −1 , suggesting that the increase in the complex promoted the self-assembly within the short-range ordered structure, leading to the formation of bonds between the complexes.

However, in recent years, there has been an increasing trend of interest in growing lentils in Europe, due to the increased demand for vegetable protein and sustainable agricultural practices [ 2 ].

Figure 2 g,h shows a decreasing trend in concentrations of TF 3-ols during the aging process, and similar results were observed in Merlot wine [ 31 ].

The L* value in C, C-MW1, C-MW3, and C-MW9 showed a slight trend change of decreasing first and then increasing, which might be due to the polymerization reaction of phenolic compounds in the early stages of the aging process to form stable pigment compounds, causing a dark change in color intensity.

In addition, a fairly significant amount of vitamin B12, a nutrient not typically derived from plant sources, can be found in pollen [ 15 , 23 , 24 ], which is valuable particularly for vegetarian or gluten-free diets [ 16 , 25 ].

Similarly, the results of the antioxidant capacity (ABTS, DPPH, and FRAP) showed an increasing trend together with the percentage of fresh or dried pollen added to the product [ 45 ].

Effect of Immobilized Laccase Dosage on Catechin Degradation Kinetics Both catechin degradation rates showed an increasing trend when the immobilized laccase amount was increased from 0.2 mg/mL to 3 mg/mL ( Figure 7 a); as the catechin degradation rate increased with the immobilized laccase amount, the number of catalytically active sites of catechin degradation increased.

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.