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Food Analysis

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Rapid Assessment of Quality Changes in French Fries during Deep-frying Based on FTIR Spectroscopy Combined with Artificial Neural Network.

Journal of oleo science
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...

An Innovative Machine Learning Approach to Predict the Dietary Fiber Content of Packaged Foods.

Nutrients
Underconsumption of dietary fiber is prevalent worldwide and is associated with multiple adverse health conditions. Despite the importance of fiber, the labeling of fiber content on packaged foods and beverages is voluntary in most countries, making ...

Non-destructive detection of blueberry skin pigments and intrinsic fruit qualities based on deep learning.

Journal of the science of food and agriculture
BACKGROUND: This paper proposes a novel method to improve accuracy and efficiency in detecting the quality of blueberry fruit, taking advantage of deep learning in classification tasks. We first collected 'Tifblue' blueberries at seven different stag...

Deep Neural Networks for Image-Based Dietary Assessment.

Journal of visualized experiments : JoVE
Due to the issues and costs associated with manual dietary assessment approaches, automated solutions are required to ease and speed up the work and increase its quality. Today, automated solutions are able to record a person's dietary intake in a mu...

A Review of the Discriminant Analysis Methods for Food Quality Based on Near-Infrared Spectroscopy and Pattern Recognition.

Molecules (Basel, Switzerland)
Near-infrared spectroscopy (NIRS) combined with pattern recognition technique has become an important type of non-destructive discriminant method. This review first introduces the basic structure of the qualitative analysis process based on near-infr...

A novel method based on infrared spectroscopic inception-resnet networks for the detection of the major fish allergen parvalbumin.

Food chemistry
We have developed a novel approach that involves inception-resnet network (IRN) modeling based on infrared spectroscopy (IR) for rapid and specific detection of the fish allergen parvalbumin. SDS-PAGE and ELISA were used to validate the new method. T...

[Determination of 15 3-chloro-1,2-propanediol fatty acid esters in vegetable oils and fritters by ultra performance convergence chromatography-tandem mass spectrometry].

Se pu = Chinese journal of chromatography
The presence of 3-chloro-1,2-propanediol fatty acid esters (3-MCPDE) in food and processed materials has recently become a topic of concern because of the toxicity of their metabolites. 3-MCPDE structurally similar to glyceride, which makes it diffic...

Fuzzy Divisive Hierarchical Associative-Clustering Applied to Different Varieties of White Wines According to Their Multi-Elemental Profiles.

Molecules (Basel, Switzerland)
Wine data are usually characterized by high variability, in terms of compounds and concentration ranges. Chemometric methods can be efficiently used to extract and exploit the meaningful information contained in such data. Therefore, the fuzzy divisi...

Deep Learning for Non-Invasive Diagnosis of Nutrient Deficiencies in Sugar Beet Using RGB Images.

Sensors (Basel, Switzerland)
In order to enable timely actions to prevent major losses of crops caused by lack of nutrients and, hence, increase the potential yield throughout the growing season while at the same time prevent excess fertilization with detrimental environmental c...

Nondestructive Detection for Egg Freshness Based on Hyperspectral Scattering Image Combined with Ensemble Learning.

Sensors (Basel, Switzerland)
Scattering hyperspectral technology is a nondestructive testing method with many advantages. Here, we propose a method to improve the accuracy of egg freshness, research the influence of incident angles of light source on the accuracy, and explain it...