Excerpts

Effect of Steaming Time on Sensory Texture of CWC The hardness of CWC was slightly greater than its crispness, and both showed a decreasing trend with the extension of steaming time ( Table 2 ).

Most of the aroma active components showed an increasing trend mainly during the fermentation and drying stages, and compared with fresh leaves, 19 components increased by more than 50%. 2-Methyl-butanal increased the most, 108 times that of fresh leaves, followed by dimethyl sulfide (26 times) and (E,E)-2,4-decadienal (25 times).

Regardless, there was a clear trend of decreasing fish supplies experienced by all groups during this time, which is also regarded as the beginning of the “hunger season” for many poor and vulnerable Zambian families [ 45 ].

The trend of ECG generated from different concentrations of EGCG (100 and 500 μM) was different with the increase in the water bath time, although the content of GCG and GA exhibited an increasing trend at both concentrations.

Furthermore, an increasing trend was observed for RRO 2 values over storage, with the highest values observed for W-treated carrots.

In the case of TSC and TPC, an increasing trend was observed with the increase in the concentration of GP into cream soup.

The results showed a decreasing trend in the IC 50 values, followed by an increasing trend.

The results showed that the heterocyclic amine content of the meatballs increased with increasing temperature (150, 200, and 250 °C), and the heterocyclic amine content showed a decreasing trend with increased chitosan concentration at the same temperature.

The clinical manifestation variation among individuals with LI is probably due to the psychosomatic component and in the composition change of the gut microbiota microorganisms that lead to a more or less significant production of lactase [ 31 ].

Since the BRI was proposed, the intensity of the BRI cereal trade links has increased significantly; six trade links have a flow of more than $1 billion, namely Turkey and Russia, Russia and Egypt, Iran and India, Ukraine and Egypt, Saudi Arabia and India, and Ukraine and China, with a significant trend toward the diversification of backbone links. 3.2.

Therefore, the ice cream mixes with SOB substitution had a smaller particle size and particle dispersion index than the ice cream mixes without SOB substitution, indicating that the ice cream mixes with SOB substitution had a more stable emulsion system and showed a trend of increasing dependence on the SOB substitution amount [ 31 ].

The yogurt samples in this study were all typical pseudoplastic fluids ( n < 1), the value of the fluid behavior index showed a decreasing trend with the increase of the viscosity of the yogurt samples.

Compared with the control group, the viability of RAW264.7 cells added with catechin presented an increasing trend above 100%.

pH showed an increasing trend as the aging period increased at all temperatures, and it increased more slowly as the aging temperature dropped.

The aging yield showed a decreasing trend as the aging period increased at all temperatures.

2.9 log cfu/g, followed an increasing trend throughout storage.

In contrast, the b* values show an increasing trend.

There was a decreasing trend in time required to reach pH 5.5, 5.0, and 4.5 ( Figure 1 ) with an increasing trend in the maximum acidification rate with the increase in PFPP ( Table 1 ).

There was a decreasing trend in the egg number in the worm uterus with ACR treatments in a dose-dependent manner when compared to the control ( Figure 4 ).

The alcohol tolerance of each strain isolated from the fermented grains showed a decreasing trend with the increase in alcohol concentration.

In comparison with the control group, DG class showed a trend of first increasing and then decreasing, and the total lipid content of DG class was the highest in LB the group, with an increase of 47.2%.

The OPLS-DA score plot showed a clear trend of separation between groups, and the model showed high R 2 and Q 2 statistics ( Table S2 ), indicating good fitness and high predictability.

The authors indicate that the lack of a strong trend in coffee consumption as the result of the COVID-19 pandemic calls for additional investigation.

As shown in Figure 1 B, L * values of red wine treated with microwave irradiation from 30 °C to 50 °C were higher than those of M 0 at 1 d, L * values of all red wine samples showed a decreasing trend with the extension of storage time from 1 d to 70 d, and L * values of red wine with microwave treatment at 40 °C and 50 °C were higher than those of M 0 .

Meanwhile, a * of red wine treated with microwaves at 100 W, 200 W, and 300 W obviously decreased during the initial treatment process, that is to say, microwave treatment reduced anthocyanin content, resulting in a rapid decrease of a * in a short time; a * then showed an increasing trend at 10 d, this phenomenon showing that the a * of red wine treated by microwave irradiation had a “regenerative” effect. a * decreased gradually from 10 d to 70 d, but was obviously higher than that of M 0 at 70 d, indicating that microwave-treated red wine had more appreciable redness at the later stage, and red wine treated with 100 W had the highest redness.