Excerpts

With the storage time extended to 14 days, the gel strength of all samples showed an increasing trend, indicating that the amylose molecules in each sample were constantly rearranging, and the retrogradation of different samples was proceeding to different degrees.

The content of the two configurations of lactic acid in the LZLJ vintage Baijiu showed a decreasing trend during aging, with an average D/L enantiomeric ratio of 60:40 ± 11.99.

With the extension of the refrigeration time, the elasticity and chewiness of the samples showed a decreasing trend ( Figure 4 B,C).

With improvement in the rice polishing precision, the mineral element concentrations showed a decreasing trend, and the element loss rate of germ rice I was the highest.

The results showed that TF could significantly ( p < 0.05) increase the hardness, adhesiveness and chewiness of noodles, and showed a decreasing trend for additions greater than 3%.

The spermine content in the NMB showed an increasing trend, which in the NMBB sample decreased slightly at first and then increased continuously.

p < 0.05 means significant difference, and p < 0.01 or p < 0.001 indicates extremely significant difference.

Results of paired t -tests for VAS appetite measurements showed some significance between-group differences and a definite trend towards lower levels of hunger and a desire to eat, as well as higher levels of fullness and satisfaction, thus greater levels of satiety, in participants consuming PE with PJ, compared to placebo.

Among the three citrus fibers, FS had the highest SDF content, and it gradually increased with the extension of grinding time, so WHC of FS also showed an increasing trend.

Therefore, OHC of LM and JK showed a trend of rising first and then falling. 3.5.

In addition, A 2 and C 2 have significant effects on their surfaces, and there is a highly significant interaction between temperature and time whereas the interaction between other factors is not significant.

The change in glucose yield was complex, showing a decreasing trend followed by an increase and then another decrease.

In addition, the a* and b* values of DF hairtail fillets showed an increasing trend, because the various intermediates or final products of the Maillard reaction form green and yellow substances.

The results showed that the moisture content decreased while the oil content increased in AF and DF with frying time and the colour of AF samples was similar to the raw for preserving the fish skin of hairtail fillets well, meanwhile, the TBARS content in DF showed a trend of increasing first and then decreasing, According to these physicochemical indices and sensory evaluation, the optimal frying times for deep frying and air frying were 190 °C for 7 min and 24 min, respectively.

With the increase in ORP, P 22 showed a trend of significantly decreasing and then increasing, and all treatments were significantly lower than the control group ( p < 0.05); the mobility of water molecules in meat batter was reduced and a lower amount of free water was removed from the gel network, revealing that some free water was converted to immobile water with the addition of ORP.

Among them, diary shows an increasing trend before decreasing.

The results reveal that income elasticity follows a decreasing trend with income growth.

Meanwhile, the ice cream mixes all showed a decreasing trend of apparent viscosity with the increasing shear rate.

At the national level, the TFP of China’s grain enterprises showed a trend of growth.

The meta-frontier TE of grain enterprises in the eastern, central, and western regions all showed a downward trend, but the decline rate was essentially 0.85%; the TP all showed an increasing trend, with an increase rate of about 2.16%, indicating that TP is the core factor leading to the improvement of the TFP of grain enterprises in various regions.

yezoensis sauce, and the number of viable cells showed a trend of increasing first and then decreasing during fermentation ( Table S1 ).

The results revealed differential primary metabolites in the fruits during the different storage periods, most of which showed an increasing trend ( Figure 2 C).

Moreover, the viscosity of all samples showed a decreasing trend during storage.

[ 17 ] described the same decreasing trend at drying temperatures above 140 °C, whereas below 140 °C, an increasing trend was observed.

Free Fatty Acid (FFA) The FFA profile for mackerel fish balls with natural extracts packed under vacuum during storage showed an increasing trend ( Table 3 ).