Excerpts

This determination revealed a negative correlation between the peptide content and total ester content (r = −0.691), as well as the total acid content (r = −0.323), and a highly significant negative correlation with ethanol content (r = −0.916).

During stir-frying, the removal rate of hexaconazole ranged from 40.0% to 62.9%, with longer cooking times leading to moisture evaporation and the concentration of pesticide residues, though the absolute pesticide amount, adjusted for moisture content, showed a decreasing trend.

In addition, a fairly significant amount of vitamin B12, a nutrient not typically derived from plant sources, can be found in pollen [ 15 , 23 , 24 ], which is valuable particularly for vegetarian or gluten-free diets [ 16 , 25 ].

Similarly, the results of the antioxidant capacity (ABTS, DPPH, and FRAP) showed an increasing trend together with the percentage of fresh or dried pollen added to the product [ 45 ].

Effect of Immobilized Laccase Dosage on Catechin Degradation Kinetics Both catechin degradation rates showed an increasing trend when the immobilized laccase amount was increased from 0.2 mg/mL to 3 mg/mL ( Figure 7 a); as the catechin degradation rate increased with the immobilized laccase amount, the number of catalytically active sites of catechin degradation increased.

Figure 4 b,d indicate that the k value decreases with an increase in sucrose concentration, and the initial degradation rate of catechin by free and immobilized laccase shows a decreasing trend.

For the turbidity and color value, with the increase in temperature, the degradation rate also showed a trend of first increasing and then decreasing.

The results presented in Table 2 indicated that the p -value for the quadratic model was 0.0002, suggesting that the model was highly significant.

The 1H fermentation samples (orange line) show an increasing trend with higher pumpkin flour concentrations, starting from around 65 units in the control and reaching approximately 120 units in the 15–20% samples.

The reducing sugars content showed a decreasing trend with higher pumpkin flour concentrations in the crumb, while increasing in the crust.

As illustrated in Figure 5 b, the crystal diffraction intensity at 2θ = 22.5° of the corn stover treated with Termitomyces mycelia showed a decreasing trend, indicating a decrease in its crystallinity.

In particular, there is an increasing trend of the samples with optimal rennet coagulation properties and a decreasing trend of the samples with discrete rennet coagulation properties, moving from small-sized farms to large-sized ones.

The model’s F-value of 79.30 was highly significant, with only a 0.01% probability of it being due to random variation.

L* values exhibited a decreasing trend with increasing levels of meat replacement.

The refrigerated dough G’ and G” showed a decreasing trend, and tan δ showed an increasing trend in CG and EG from day 0 to day 14.

As shown in Table 2 , the titrated acidity of both goat milk and cow milk increased significantly ( p < 0.05) during cold storage, while pH exhibited a decreasing trend.

A decreasing trend in a*, b*, and C* values was observed from 0 to 4 days of storage in our study, together with a consequent H* increase.

As shown in Figure 3 C, during the early stages of AAF, reducing sugars in both groups exhibited an increasing trend, primarily due to microorganisms enzymatically transforming starch from bran into reducing sugars.

During AAF, the temperature of both groups showed a trend of initially increasing and then decreasing.

The CATA data were analyzed using Cochran’s Q test, which showed highly significant differences among countries.

An increasing trend among food business operators (FBOs) to extend the shelf life of Ready-To-Eat (RTE) fish products over 5 days, the duration usually assigned to this kind of product, has been observed recently.

In addition, DSS treatment decreased the abundance of the Lachnospiraceae family and Bacteroides spp., whereas EB treatment showed an increasing trend ( Figure 7 F,G).

In all statistical tests, significance levels were denoted as follows: * p < 0.05 signified a significant difference, and ** p < 0.01 indicated an extremely significant difference. 3.

The MC of the powders shows a clear trend where SD 1, with the highest moisture content (5.63 ± 0.15%), stands out as the least stable in terms of flowability and compaction, which could negatively impact its handling properties.

Although the differences were not statistically significant, a moderate reduction in purine content showed a trend towards improved tenderness (lower shear force) and increased flavor compounds (IMP), suggesting a potential improvement in lamb meat quality.