Excerpts

The p -value of the model was <0.0001, which demonstrated that the model was extremely significant.

Concerning the drained sauce from SO, instrumental measurement showed significant differences only for the coordinate a*, in which the values presented a negative and highly significant correlation with storage time ( Table 2 ).

A clear trend for the development of IA after heating with increasing protein contents could be established from the given data.

Moreover, the changes in the formulation did not affect the protein content ( p > 0.05) owing mainly to the variability between batches, although a clear trend towards an increase in its levels was observed owing to the higher protein level of texturized pea protein (37.5% vs. 23.1%).

Although these differences in recovery are quite significant, there are limitations in the conclusions drawn arising from the fact that those with non-COVID-19 are not reporting recent changes, leading to a potential memory bias between the two groups.

After high-temperature sterilization, the solubility of coconut protein showed a decreasing trend in general.

Interestingly, when the samples were treated by ultrasound and preheating, the apparent viscosity of the samples showed a trend towards a further increase.

Mineral analysis: The contents of Mg, Na, Sr, Zn and total minerals in the supernatant decreased significantly after 3 years of ginseng age; the contents of Mn, Ni, and K showed an increasing trend with the increase in ginseng age; there was no significant difference in Al, Ba, and Fe; the contents of Ca and Cu in 4 years of ginseng were significantly lower than other ginseng ages; all minerals in the sediment except Al and Ni showed a decreasing trend with the increase in ginseng age, and all of them were within 3 years ( Table 2 ).

Pearson correlation analysis showed extremely significant correlation between antioxidant activity and the contents of vitamin E, total phenols, and flavonoids.

Verma [ 35 ] reported an increasing trend in the organoleptic numbers with high maltodextrin amount with respect to the structure and consistency, melting in mouth, flavor and total acceptability.

It is also possible to identify a clear trend between the samples with higher EE and moisture content.

The experimental effect on intention to eat less meat was marginally significant but in the same direction as the experimental effect on intention in Study 2, M adj (ambivalence salience) = 4.18, M adj (control) = 3.90, SE = 0.11, F (1, 444) = 3.27, p = 0.071, d = 0.16.

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 ).

The information gathered could be useful for designers and marketers to guide the packaging design for fish products in the Spanish market, although care is required if the results obtained are extrapolated to other countries and products, as there may be significant differences among consumers’ preferences from different regions and cultures.

For example, Enterobacter spp.-causing bacteremia had an increasing trend in developing third-generation cephalosporins-resistance in patients who previously received such treatment, compared to patients treated with other ATBs [ 58 ].

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).

Both the total number and total content of volatile compounds showed a decreasing trend after fermentation.

An increasing trend in SeMet content has been also found in Se-enriched chlorella [ 38 ].

The apparent viscosity of protein solutions and emulsions all demonstrated a decreasing trend with increasing shear rates, indicating that all emulsions exhibited a shear-thinning behavior, which has been reported in meat emulsion systems stabilized by proteins [ 17 , 41 ].

Our results suggest that vaccination status and confidence might be significant influencing factors affecting people’s health behaviors and highlight that healthy eating should be consistently promoted to prevent poor dietary practices during global health crisis.

T -test analysis was performed on the data of the two groups using SPSS 19.0 statistical software (SPSS, Inc., Chicago, IL, USA), the difference was significant when p < 0.05 and extremely significant when p < 0.01. 3.

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

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 ].