This study aimed at using α-L-arabinofuranosidase CcABF to improve the clarity and active substances in fermented ginkgo kernel juice by artificial neural network (ANN) modeling and genetic algorithm (GA) optimization. A credible three-layer feedforw...
Current technologies as correlation analysis, regression analysis and classification model, exhibited various limitations in the evaluation of soybean possessing potentials, including single, vague evaluation and failure of quantitative prediction, a...
The present study explores the infusion of active compounds (ascorbic acid and calcium lactate) into sliced button mushrooms (Agaricus bisporus) to increase the nutritional value and reduce the browning effect of sliced mushrooms using the vacuum imp...
It is imperative to unravel the dynamic variation of volatile components of vine tea during processing to provide guidance for tea quality evaluation. In this study, the dynamic changes of volatile compounds of vine tea during processing were charact...
Eucommia ulmoides, a plant native to China, is valued for its medicinal properties and has applications in food, health products, and traditional Chinese medicine. Processed Eucommiae Cortex (EC) has historically been a highly valued medicine. Ancien...
Lycopene is a carotenoid highly valuable to the food, pharmaceutical, dye, and cosmetic industries, present in ripe tomatoes and other fruits with a distinctive red color. The main source of lycopene is tomato crops. This bioactive component can be s...
The aim of this study was to explore the sediment re-formation factors of ginseng beverages subjected to four clarification ways (11 subgroups) including the ethanol precipitation, enzymatic treatment, clarifier clarification, and Hollow Fiber Column...
Brown rice over-milling causes high economic and nutrient loss. The rice degree of milling (DOM) detection and prediction remain a challenge for moderate processing. In this study, a self-established grain image acquisition platform was built. Degree...
Comprehensive reviews in food science and food safety
39137001
The food industry is a significant contributor to carbon emissions, impacting carbon footprint (CF), specifically during the heat drying process. Conventional heat drying processes need high energy and diminish the nutritional value and sensory quali...
Effective drying methods are a highly suitable solution for ensuring stable food supply chains, reducing postharvest agricultural losses, and preventing the spoilage of perishable fruits and vegetables. Moreover, machine learning techniques are innov...