Sentence examples for decreased firmness from inspiring English sources

MV storage was found to be more effective in maintaining post-harvest Laiyang pear quality, preventing increased respiration and decreased firmness and inhibiting internal browning.

Here, staring back at me, are all the "stigmata of aging," as Imber calls them, a map of ruin delineating the erosions left by time, sun and life experience: laugh lines, worry lines, furrows, nasolabial folds, hooded upper eyelid skin, decreased firmness in the jaw line and -- God help me -- the neck.

Furthermore, this enzyme can be used in the bread-baking process since its addition in the dough mix improved significantly the loaf volume and decreased the firmness of bread during storage.

This review aims at collecting available information in relation to the role of the fruit cuticle as a determinant factor of some important traits related to postharvest quality, including water loss, susceptibility to physical and biological stresses, and decreased fruit firmness.

Texture profile analysis of cooked noodles indicated that adding phosphates significantly decreased the firmness, while the springiness, cohesiveness, and resilience were slightly reduced.

PCC administration represented the second step of haemostatic therapy, and followed the administration of fibrinogen concentrate, which was aimed at correcting the decreased clot firmness.

The menopause causes hypoestrogenism, accelerating age-related deterioration, which results in thinner skin, an increase in number and depth of wrinkles, increased skin dryness, and decreased skin firmness and elasticity (Brincat 2000).

Whereas clot firmness decreased by 8% after 1 hour in patients without sepsis and in probands, clot firmness decreased by only 3% in patients with severe sepsis.

Sossdorf and colleagues [ 1] could reveal a decreased maximum clot firmness in FIBTEM (rotation thromboelastometry [ROTEM®]-based measurement of the contribution of fibrinogen to the clot firmness) with a 10% hemodilution by both tested HES solutions compared with saline.

Proteolysis increased and firmness decreased for both cheeses during the storage time, as expected for Prato cheese.

Rupture force and firmness decreased while deformation and toughness increased with increases in moisture content in both horizontal and vertical loading positions.