Polycyclic aromatic hydrocarbons (PAHs) generated during lamb roasting pose health risks but are difficult to predict due to their low concentrations and complex features. Existing models fail to address data scarcity and low-concentration prediction...
As a widely consumed prepared food, the preservation of nutrient retention and sensory quality in batter fried oysters is a significant concern. Deep frying, air frying, and vacuum frying (VF) were used to prepare battered fried oysters. Guar gum (GG...
Roasting imparts walnuts with an increased amount of hedonic aromas. Consequently, this study comprehensively analyzed aroma characteristics of in-shell walnut kernels during roasting at different conditions using quantitative descriptive analysis, E...
The Maillard reaction generates hazardous processing contaminants, including acrylamide (AA) and Nε-(carboxymethyl)lysine (CML), necessitating effective inhibitors. Here we use machine learning approaches to predict how catechin treatment reduces sim...
The advent of large language models has transformed human-robot interaction by enabling robots to execute tasks via natural language commands. However, these models primarily depend on unimodal data, which limits their ability to integrate diverse an...
This study investigated the potential of near-infrared hyperspectral imaging (NIR-HSI) for the prediction of acrylamide content in potato chips. A total of 300 tubers from two potato varieties (Agria and Jaerla) grown in two seasons and processed und...
Advanced materials (Deerfield Beach, Fla.)
Feb 26, 2025
3D food printing is an indispensable technology for emerging food technologies. However, conventional nonconcurrent postprocessing methods limit the final food quality, including the unappealing nature of food ink modification, imperfections in retai...
Sharing cooking recipes is a great way to exchange culinary ideas and provide instructions for food preparation. However, categorizing raw recipes found online into appropriate food genres can be challenging due to a lack of adequate labeled data. In...
This study evaluated the performance of a deep-learning-based model that predicted cooking loss in the semispinalis capitis (SC) muscle of pork butts using hyperspectral images captured 24 h postmortem. To overcome low-scale samples, 70 pork butts we...
Restaurants are swiftly embracing automation to prepare food, experimenting with innovations from robotic arms for frying foods to pizza-making robots. While these advances promise to enhance efficiency and productivity, their impact on consumer psyc...
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