Excerpts

Therefore, an increasing trend to reintroduce local varieties into SSCPs has been recently observed [ 40 ].

On the other side, the shear force of EOs125 samples showed an increment at day 9, followed by a decreasing trend at day 12 (similar to CTRL samples).

Comparing cold brew samples, there were no or highly significant differences in grind sizes 500 and 710 μm.

ruminis FXJWS27L3-treated mice feces showed an increasing trend as well, but there was no significant difference from DSS group. 3.6.

The results show an increasing trend of household seaweed consumption in China, including both seaweeds consumed at home (SAH) and seaweeds consumed away from home (SAFH).

Regarding the biogenic amines index, we observed an increasing trend in fillets from both rearing systems during storage time.

The junction density, total protein length, branching rate and lacunarity showed an increasing trend with the increase of temperature.

When ethanol concentration remained 50% ( v / v ), the FRAP value showed an increasing trend with the increase of extraction time and solvent-to-material ratio and reached the maximum at about 40 min of extraction time and 30:1 mL/g of solvent-to-sample ratio ( Figure 3 c).

As Figure 2 B shows, the CD values show an increasing trend during the storage period.

In the case of hazelnut oil emulsions after 25 days of storage, the absolute values of zeta potentials showed a slightly increasing trend ( Table 1 ).

The volume (%) showed a decreasing trend between 0.1 and 1 μm after storage.

The findings may be significant for the commercial exploitation of DOs that present higher environmental efficiency, with pollution growing at lower levels than international trade.

Further, 2-propenoic acid was the other dominant acid identified and experienced an increasing trend from S60 to S-180 (0.14 to 6.06 μg/g), followed by a decreasing trend towards the end (S-240, 2.54 μg/g).

Then, 2-methoxy-4-vinylphenol, a woody odor phenol identified in the fresh NCS [ 6 ], was also identified from S-30 to S-240 and showed an increasing trend (from 1.05 to 5.92 μg/g).

In the presence of CA, the scavenging ability of the tested PCs toward DPPH before storage (at 0 day) did not change, almost significantly, in comparison with that of the control.

Despite some differences between countries, the study results showed that a worrying trend in all countries is reducing the consumption of omega-3-rich fish (even in countries like Spain and Portugal).

Moreover, small but negative values in a * coordinate showed a slight trend to green in EVOH-CIN films with respect to neat EVOH.

After the protein was covalently bound to EGCG, the maximum negative value showed an increasing trend.

A decreasing trend in loss factor was shown by TG.

The change in the content of fructose did not show an obvious trend ( Supplementary Material Table S2 ).

The number of harvested roots per plot (MR-n, Sum-m) were partially significant between the cultivars but not between the water applications for each cultivar.

Highly significant ( p ˂ 0.01) effect of spices was observed on the sensory score of color, flavor, taste, texture, and overall acceptability of processed cheddar cheese (buffalo milk) after ripening.

The higher mean values for DPPH peptides were observed after 60 days of ripening but a decreasing trend was found after 120 days of ripening.

In terms of concentration, a decreasing trend in the mechanical properties of the films was observed when the (L)CNF loading was higher than 5%.

Furthermore, there may be significant variations in formulations (particularly the salt concentration), quality of raw ingredients and protocols for storage and distribution that may influence the final microbial safety and quality of the product. 4.2.