Excerpts

Future Prospects and Imperative The increasing demand for fresh-cut fruits and vegetables is a significant trend that warrants attention.

The weight loss of treated and control Indian jujube fruit showed an increasing trend during storage ( Figure 1 D).

All these previous works revealed an increasing trend in b* value when comparing control vs. germ substitution, but while the works of Gnanasambandam and Zayas [ 54 ] and Serdaroğlu and Özsümer [ 30 ] also showed a decrease in a* value, although without significant differences overall, the study of Kamani et al.

These results may be related to the color changes that germ undergoes during cooking due to the formation of brown pigments due to non-enzymatic browning and caramelization reactions, characterized by an increase in L* values, a decrease in a* values, and the lack of a clear trend in the yellow b* color as the heating time and temperature increase [ 56 ].

A detailed examination of the SDS content, illustrated in Table 6 , revealed an increasing trend as the storage days increased for the bread fortified with 13% chickpea starch.

Sample EWP-FA-1.0, with EWP-CA-1.5, presented a decreasing trend in free sulfhydryl content, which might be due to the extremely acidic thermal oxidation of the exposed free sulfhydryl groups, resulting in a decrease in their amount. 3.6.

Results showed that the contents of monoterpenes and ketones accumulated gradually with fruit ripening, but the contents of sesquiterpenoids, esters, and other oxygen-containing derivatives showed a decreasing trend during fruit ripening.

ANOSIM analysis demonstrated that a moderate R value of approximately 0.38, coupled with a highly significant p -value (<0.01), indicates that diet is a significant factor influencing the gut mycobiome communities in rats ( Figure 2 D).

Figure 2 g,h shows a decreasing trend in concentrations of TF 3-ols during the aging process, and similar results were observed in Merlot wine [ 31 ].

The L* value in C, C-MW1, C-MW3, and C-MW9 showed a slight trend change of decreasing first and then increasing, which might be due to the polymerization reaction of phenolic compounds in the early stages of the aging process to form stable pigment compounds, causing a dark change in color intensity.

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.

Ultrasound significantly affects the secondary structure of these protein samples, with a clear trend of increasing random coil and β-turn content and decreasing β-sheet content as sonication time progresses, particularly in samples with higher casein content.

Finally, it was interesting that our results also show a decreasing trend in Akkermansia in the high-dose group (10 g/L), which was consistent with the previous research [ 18 ].

Similarly, a highly significant negative correlation between protopectin content and fruit splitting rate was found in the study of Jincheng oranges [ 32 ].