Your English writing platform
Free sign upSuggestions(1)
Exact(10)
The polymeric color percent increased from 3.09% in fresh fruit to 9.98-13.78% in jam, depending on LMP level, indicating that anthocyanin polymers were formed in response to processing.
Based on TP content found in blackberry jam one day post-processing and considering the amount of fruit required to obtain 100 g jam, it was possible to estimate the losses registered in response to processing.
Consequently, individuals with frontal lobe dysfunction, who have difficulties in flexibly allocating cortical activation in response to processing demands perform poorly on the CVLT with respect to total learning (Hazlett et al. 1998).
The pectin type and dosage are very influential factors for limiting the alterations occurring in response to processing and storage.
By a proper selection of pectin type and dose could be limited the losses recorded in response to processing and storage.
The studies carried out by Tsai et al.[35], Brownmiller et al.[15] and Hager et al. [5] highlighted that polymeric anthocyanins resulted in response to processing and storage exhibited antioxidant activity.
Similar(50)
We note, however, that the two routes differ in their response to processing in water.
Notably, in response to number processing significant group differences emerged in the left IPL only: Children with dyscalculia showed considerably stronger recruitment of left IPL (reflected by a positive fMRI signal), but showed less pronounced deactivations – approaching baseline – in right IPL.
This could occur prior to stimulus processing (baseline activity) or in response to stimulus processing (including recurrent feedback).
Increasing of polymeric color values were consistent with losses of TMA content due to processing and corroborates previous studies [18, 21, 25, 26], that reported increased polymeric values in response to thermal processing of different berries.
Based on the FPAP values recorded in fresh fruit and jam one day post-processing, Table 4, it can be estimated the losses in response to thermal processing.
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.
Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com