Excerpts

The MF trays from 30 cm show an increasing trend in the total number of bruising from the bottom to top trays, whereas the remaining treatments have the greatest number of bruises occurring to the middle trays. 3.2.

The PCA of average FTIR spectra from all cows in the lactation periods DIM 5−100, DIM 5−50 and DIM 51−100, respectively, shows a clear trend over time with samples from early and late DIM located on opposite sides in the score plots.

The initial pH value was 6.21 with a decreasing and then an increasing trend.

Furthermore, an overall trend to decrease redness (CIE a *) was observed for most of the samples as the shelf life increased ( Table 5 and Table 6 ), which was associated with the degradation in total anthocyanins, in agreement with previous studies [ 94 , 108 ].

The incidence of listeria in 2016 demonstrated an increasing trend, though in Italy, only 3% of contagions involved pregnant women [ 5 ].

Another important factor to consider in our study is that a clear trend was observed in terms of the presence of subjective symptoms before the mild/moderate reaction compared to severe reactions when most patients first presented with objective symptoms.

This is a narrow range, and ε did not show a clear trend.

The significance level in the analyses was considered p < 0.05 (significant) and p < 0.01 (extremely significant). 3.

Secondly, pure spectral samples of beef, lamb, chicken, and lard were analyzed by overlapping the spectrums and identifying the region of difference (RoD) for highly significant regions.

An important trend in the modern food industry is the creation of more good foods based on their perceived environmental, health, and ethical benefits.

At the beginning of the drying process, the moisture of fresh whole peanuts is rapidly removed, then a decreasing trend in the drying rate is obvious.

Under the three drying conditions, the hardness of the peanut shells first decreased and then increased, while the hardness of the peanut kernels showed a trend of first increasing, then decreasing and finally increasing.

A survey published in 2021 reports at least 16 studies conducted all around the world on this topic (Brazil, China, Iraq, Japan, Saudi Arabia, Lebanon, and Mediterranean countries of Africa), with an increasing trend in the last two years [ 61 ].

However, as the frying temperature increases, the color difference initially exhibits a decreasing trend before increasing.

Analyzing trends by price range ( Figure 5 and Table 7 ), it emerges that in the post-lockdown period, the sales in the value of wines priced up to 3 EUR/liter increased over the previous year (+2.6%), despite the seasonal decline compared to b1, after years of a negative trend (−3% on the average).

With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing.

Moreover, the least sensitive groups in pungency (P-CSG1) and cooling (C-CSG1) had also a relatively strong interaction of 5.70 *** that was highly significant.

A clear trend was seen: the less meat and other animal products you eat, the greater your knowledge of tempeh.

In addition, extremely significant positive correlations were found between TPC and TFC yields and bio-activities of the DLT extracts: TPC vs.

The weight loss of fresh-cut apples in each group showed an increasing trend during storage.

This study found that the ideal roasting time has the following effects: starch hydrolysis and thermal cracking reactions (carotenoid degradation, caramelization, the Maillard reaction, and Strecker degradation) change the flesh color from milky white to golden yellow, then to brown, and the browning index had an increasing trend with the roasting time and significant increases in maltose, β-ionone, benzeneacetaldehyde, furfural, maltol, 2-furanmethanol, and sesquiterpenoids, providing fruity, sweet, and caramel-like odors and adding a unique flavor to the roasted sweet potatoes.

The genotypic effect was highly significant for all the descriptors, and a significant G × GC interaction was observed for 10 of the 15 descriptors.

The economic burden arising from the three major disorders caused by Mg deficiency, however, was found to be increased in all future scenarios, though the percentage of GDP loss associated the health conditions showed a decreasing trend (from 0.14% to 0.09%) ( Figure S1 and Figure 4 c). 4.

Dough extensibility showed a decreasing trend at higher substitution levels.

Regarding the 3-DG and 3-DGal content, a decreasing trend during natural beer aging could be observed, as has been previously reported [ 15 , 31 ].