Excerpts

Conclusions The present study demonstrates that the five regions of IPPO differ significantly in their chemical properties and antioxidant capacity, suggesting that this finding may be significant for selecting high-value IPPO.

Both of them basically showed a trend of increase first and then decrease with the increase in wavelength, and both of them formed multiple reflection peaks and absorption valleys.

Thus, an increasing trend of reducing sugar levels was registered up to 16 h of leavening, followed by a reduction at 24 and 48 h with significant differences compared to 0 h (unleavened) and to 48 h samples for the dough and pizza samples ( Figure 4 A).

Some countries permit dried mushrooms to be sold for up to 24 months after packaging, although there may be significant deterioration in quality and antioxidant activity beyond 12 months of storage [ 23 ].

It was found that the peak potential tilted from positive to low negative values and the peak current showed an increasing trend as the pH of the buffer solution increased ( Figure 3 A), which was derived from the involvement of H + in the electrode interactions [ 38 ].

The TGA curves of GO, NH 2 -MIL-125(Ti), and NH 2 -MIL-125(Ti)/RGO had a decreasing trend below 100 °C in Figure 1 D, which might be caused by the evaporation of surface adsorbed unreacted monomer or water molecules.

Compared with the pre-disruption, the closeness centrality of China showed a decreasing trend in all three scenarios ( Table 3 ).

In Scenario 3, China’s betweenness centrality increased and, therefore, the same as Scenario 2, China’s ability to control soybean trade flow presented an increasing trend.

Only theacrine showed an increasing trend in our study, whereas caffeine and theobromine remained stable ( Table S1 ).

As shown in Figure S4A , highly significant positive correlations existed between methyl glyoxal, (E)-2-butenal, and phenyl acetaldehyde, and semidry Huangjiu from the Fujian, Shanghai, and Zhejiang regions, respectively, whereas significant positive correlations existed between methional and semidry Huangjiu from the Jiangsu region.

At 61 °C, the foaming activity showed a trend of first increasing and then decreasing, which was better than that of the control group.

The sulfhydryl content of LWE showed an overall trend of first increasing and then decreasing after heat treatment from 55 to 64 °C.

When the heating time was constant, the protein solubility decreased by 17.94% (55 °C), 24.55% (58 °C), 26.89% (61 °C), 35.77% (64 °C) and 41.29% (64 °C), respectively, which shows a decreasing trend.

However, the current study showed a trend towards increased thiol content in both the myofibrillar protein fraction and the sarcoplasmic protein fraction as between WB and normal individuals, although no significant differences were found ( Figure 3 b).

However, all textural parameters of the frankfurters showed a decreasing trend when the AMG concentration was higher than 0.3%, and even the resilience, chewiness, and adhesiveness values were lower than those of the control group when the AMG addition level reached 0.5% ( p < 0.05).

Moreover, the tan δ values of the samples incorporated with AMG showed a trend of initially decreasing and finally increasing, and the AMG-0.3% group had the lowest tan δ value at 80 °C, implying that AMG incorporation could improve the elasticity of frankfurters.

Both 100% MAP and the control group (CK) showed a declining trend in O 2 and an increasing trend in CO 2 , which was consistent with the findings of Barbosa et al.

As shown in Table S3 , F = 38.27 in the established regression model ( p < 0.0001) indicates highly significant differences.

The K sv values of all RPH-SIF nanoparticles showed a decreasing trend with increasing temperature, which showed that during the formation of the nanoparticles, the quenching of RPH by SIF is a static quenching phenomenon.

With the increase in treatment time, the amount of F − influx and efflux showed an increasing trend ( Figure 3 A,B), with a faster growth rate at 0 h~3 h, followed by a plateau.

An increasing trend in TPC was detected during postharvest ripening stages, increasing from 7.89 mg GAE·g −1 (stage A) to 10.00 mg GAE·g −1 (stage E).

In other ruminant milks, the proportion of total whey proteins tends to increase in late lactation, driven by β-lactoglobulin, whereas α-lactalbumin displays a decreasing trend [ 14 , 15 , 19 ].

As the HHP pressure increased, the L*, a* and ΔE values of GP showed an increasing trend, while the b* and C* values gradually decreased, with significant differences between most of the different treatment groups ( p < 0.05).

Statistical analyses also showed the highly significant effect of growing year (Y) and their interaction (C × Y).

As shown in Figure 2 , the effective diffusivity derived from Fick’s second law presents an increasing trend with RH increase for both adsorption and desorption, no matter whether RH step size was 10%, 20% or 30%.