Prediction of lipid oxidation and polycyclic aromatic hydrocarbons in grilled sausages based on optimized back propagation neural network and computer vision
Hebao Mei,
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Xing Wei,
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Manzi Hu
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et al.
Journal of Food Measurement & Characterization,
Journal Year:
2025,
Volume and Issue:
unknown
Published: March 18, 2025
Language: Английский
Process optimization and modeling of Acer truncatum seed oil deacidification by molecular distillation
LWT,
Journal Year:
2024,
Volume and Issue:
210, P. 116886 - 116886
Published: Oct. 1, 2024
Language: Английский
Prediction acrylamide contents in fried dough twist based on the application of artificial neural network
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
24, P. 102007 - 102007
Published: Nov. 16, 2024
Acrylamide
forms
through
the
reaction
between
reducing
sugars
and
asparagine
in
thermal
processing
of
food.
Detection
measures
like
LC-MS,
HPLC
are
time-consuming
costly,
which
inspired
us
to
use
back
propagation-artificial
neural
networks
(BP-ANN)
based
on
a
genetic
algorithm
establish
an
acrylamide
prediction
model
fried
dough
twist.
The
effects
frying
time
temperature
contents,
as
well
color
difference
acid
value
at
different
were
determined.
content
was
found
significantly
correlated
with
(
Language: Английский