Excerpts

The alcohol group was under-represented in this type of olives and did not present a clear trend regarding the effect on the thermal treatments that were applied.

This metabolite, which is a dehydration product of succinate, was measured by HILIC with an increasing trend for all processing methods and thus probably belonged in the “shared by all processing methods” category.

A highly significant and positive correlation was found between haze characteristics and protein content in malt [ 26 ].

However, due to the current changes in lifestyles towards a healthier diet, there has been an increasing trend in the consumption of MA [ 4 ].

In addition, the abundance of Geotrichum and Kazachstania decreased gradually during the fermentation in the two fermented vegetables, whereas the abundance of Enterococcus , Streptococcus , Clostridium and Bacillus showed a trend toward a gradual increase in the fermentation process, with no change in their relative abundance in both fermentation systems even though they exhibited significantly opposite microorganisms.

Although the TFA content of these oils after a longer time of frying (15 to 27 h) did not reach 0.5% of total fatty acids (except for commercially blended refined and virgin olive oil: 0.58% after 27 h), there was a highly significant positive correlation between TFA values and frying time in case of each oil.

However, within each temperature set, they showed an increasing trend with an increase in the processing time, except for MW 90-5 for which random coils were observed.

In recent years, unhealthy eating habits and diet structure have led to an increasing trend of CRC incidence rate, showing a younger trend [ 3 ].

Additionally, we identified a slightly significant difference related to final mycotoxin levels between the fermentation performed by two Saccharomyces species ( S. cerevisiae and S. pastorianus ), S. cerevisiae showing a slightly higher reduction in the levels of the two mycotoxins before and after the process.

As a result, the particle size of fat globules in all samples showed an increasing trend.

Compared with the control group, the expression of Nrf2, HO-1, and NQO-1 in the d -gal group all had a decreasing trend.

After 4 days of incubation, the chlorophyll fluorescence parameters of the three groups began to show a decreasing trend.

In the early stage of microalgae culture, the intracellular nutrients were more abundant, which made the chlorophyll fluorescence parameters show an increasing trend, and the cells lacking nutrients showed a decreasing trend [ 24 ].

The values of G′ and G′′ still showed an increasing trend with growing NaCl ionic strength and pH, which was similar to the results of frequency sweeps and strain sweeps.

However, AChE activity inhibition by baicalein displayed a decreasing trend.

In the case of rice gels, the loss tangent did not follow a decreasing trend with concentration, but rather the opposite, indicating that in this case, the increase in concentration enhanced the viscosity of the gel rather than its elasticity, resulting in a softer gel structure than that of the more diluted gels [ 38 ].

The effects of flour type and concentration on the value of maximum stress (τ max ) were statistically significant ( p < 0.05), following an increasing trend with increasing concentration in all the studied GF flours.

Moreover, an increasing trend in TEAC values was observed with increasing roasting temperature, which was consistent with some studies [ 35 , 36 ].

However, the extraction efficiency showed a decreasing trend when the extraction time was enhanced from 15 to 20 min (5.75–7.44 mg CAE/g).

In addition, as the temperature gradually increased (60–100 °C), the retention rate of CUR in CUR-Lipos and CUR-Cochs showed a decreasing trend, and when the temperature reached 100 °C, the retention rate of CUR-Cochs reached 67.5%.

The yearly production of pepper shows an increasing trend in recent times [ 5 ]; therefore, the effective utilization of larger amounts of pepper processing waste is very important.

Instead, for the chroma (C*), that is the purity of the colour, statistically significant differences were found between almost all samples; however, a clear trend of the effect of drying and/or trehalose on this parameter was not present.

Some evidence indicates that these compounds exhibit an increasing trend with infusion time [ 8 , 16 ].

[ 94 ] showed that the levels of LA and OL acid differ to a highly significant degree between cultivars.

Both TFAs and HCAs had a slightly increasing trend with the increase in frying cycles.