AIMC Topic: Flour

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Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy.

Journal of the science of food and agriculture Jul 31, 2023
BACKGROUND: Yam (Dioscorea alata L.) is the staple food of many populations in the intertropical zone, where it is grown. The lack of phenotyping methods for tuber quality has hindered the adoption of new genotypes from breeding programs. Recently, n...
Neural Networks, Computer Spectroscopy, Near-Infrared Flour Amylose Plant Tubers Dioscorea
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Discrimination of wheat flour grade based on PSO-SVM of hyperspectral technique.

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy Jun 19, 2023
Rapid detection of wheat flour grade played an important role in the food industry. In this work, hyperspectral technology was used to detect five types of wheat flour. An analysis model was established based on the reflectance of samples at 968 ∼ 25...
Algorithms Spectroscopy, Near-Infrared Support Vector Machine Least-Squares Analysis Triticum Flour
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Computer Vision Classification of Barley Flour Based on Spatial Pyramid Partition Ensemble.

Sensors (Basel, Switzerland) Jul 4, 2019
Imaging sensors are largely employed in the food processing industry for quality control. Flour from malting barley varieties is a valuable ingredient in the food industry, but its use is restricted due to quality aspects such as color variations and...
Artificial Intelligence Machine Learning Algorithms Image Processing, Computer-Assisted Support Vector Machine Random Allocation Hordeum Flour Food-Processing Industry
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Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.

Food chemistry Dec 18, 2016
In this study trypsin (TIA) and chymotrypsin inhibitory (CIA) activities were determined in the extracts of wheat, rye mix, mixed cereals and, whole wheat flours and, breads made with these flours. In addition, effects of fermentation, baking and in ...
Triticum Edible Grain Fermentation Digestion Cooking Bread Trypsin Flour Protease Inhibitors Chymotrypsin Secale
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[Development of an HPLC-UV Method for Free Asparagine in Grains].

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan Jan 1, 2017
A novel analytical method was developed for the determination of free asparagine (Asn), which is a precursor of acrylamide, in grains. Asn was extracted from a sample with 5% (w/v) aqueous trichloroacetic acid solution, and the crude extract was clea...
Reproducibility of Results Food Contamination Food Analysis Edible Grain Chromatography, High Pressure Liquid Ultraviolet Rays Asparagine Acrylamide Flour
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