AIMC Topic: Cooking
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Avenues for non-conventional robotics technology applications in the food industry.
Food research international (Ottawa, Ont.)
Jul 13, 2023
Robots in manufacturing alleviate hazardous environmental conditions, reduce the physical/mental stress of the workers, maintain high precision for repetitive movements, reduce errors, speed up production, and minimize production costs. Although robo...
Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network.
Journal of oleo science
Sep 8, 2021
Fourier transform infrared (FTIR) spectroscopy combined with backpropagation artificial neural network (BP-ANN) were utilized for rapid and simultaneous assessment of the lipid oxidation indices in French fries. The conventional indexes (i.e. total p...
Predicting moisture content during maize nixtamalization using machine learning with NIR spectroscopy.
TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik
Aug 3, 2021
Moisture content during nixtamalization can be accurately predicted from NIR spectroscopy when coupled with a support vector machine (SVM) model, is strongly modulated by the environment, and has a complex genetic architecture. Lack of high-throughpu...
A Study of Multi-Task and Region-Wise Deep Learning for Food Ingredient Recognition.
IEEE transactions on image processing : a publication of the IEEE Signal Processing Society
Dec 31, 2020
Food recognition has captured numerous research attention for its importance for health-related applications. The existing approaches mostly focus on the categorization of food according to dish names, while ignoring the underlying ingredient composi...
Machine-learned modeling of PM exposures in rural Lao PDR.
The Science of the total environment
Apr 18, 2019
This study presents a machine-learning-enhanced method of modeling PM personal exposures in a data-scarce, rural, solid fuel use context. Data collected during a cookstove (Africa Clean Energy (ACE)-1 solar-battery-powered stove) intervention program...
A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses.
Food research international (Ottawa, Ont.)
Mar 22, 2019
There are currently no standardized objective measures to evaluate beef flavor attributes, especially the comparison between raw beef and cooked beef. Beef flavor attribute is one of the most significant parameters for consumers. This study described...
Optimization of goose breast meat tenderness by rapid ultrasound treatment using response surface methodology and artificial neural network.
Animal science journal = Nihon chikusan Gakkaiho
Jun 29, 2018
The aim of this study was to develop a prediction model on tenderization of goose breast meat by response surface methodology (RSM) and artificial neural network (ANN). The experiments were operated on the basis of a three-level, three-variable (ultr...
Machine Learning-Augmented Propensity Score-Adjusted Multilevel Mixed Effects Panel Analysis of Hands-On Cooking and Nutrition Education versus Traditional Curriculum for Medical Students as Preventive Cardiology: Multisite Cohort Study of 3,248 Trainees over 5 Years.
BioMed research international
Apr 15, 2018
BACKGROUND: Cardiovascular disease (CVD) annually claims more lives and costs more dollars than any other disease globally amid widening health disparities, despite the known significant reductions in this burden by low cost dietary changes. The worl...
Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee.
Food research international (Ottawa, Ont.)
Mar 13, 2018
Steam treatment has been reported as an alternative to improve the cup quality of coffee; in this research, it was applied to C. canephora defective coffee. The aim of the study was to evaluate the sensory perception of steamed defective C. canephora...
Antimicrobial efficacy of Syzygium antisepticum plant extract against Staphylococcus aureus and methicillin-resistant S. aureus and its application potential with cooked chicken.
Food microbiology
Dec 5, 2017
For the past decades, there has been a growing demand for natural antimicrobials in the food industry. Plant extracts have attracted strong research interests due to their wide-spectrum antimicrobial activities, but only a limited number have been in...
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