Food research international (Ottawa, Ont.)
30884690
The present study aimed to compare the physicochemical (pH), physical (rheology parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of guava flavored whey-beverages submitted t...
This study reports on removal of acrylamide from roasted coffee by acrylamidase from Cupriavidus oxalaticus ICTDB921. Chitosan coated calcium alginate beads were functionalized with citric acid as nontoxic cross linker and activated by 1-ethyl-3-(3-d...
Food research international (Ottawa, Ont.)
30717007
In this study, we evaluated the performance of a large-scale decontamination system based on a washing process in combination with pulsed light (PL) exposure and HO/chlorine. In order to identify optimum processing condition, we first evaluated the e...
Food research international (Ottawa, Ont.)
30716944
Cronobacter sakazakii (Cs) is a typical foodborne bacterium that infect powdered infant formula (PIF) worldwide. In this study, a recombinant antimicrobial peptide, branded as Funme peptide (FP)was applied to protect PIF from Cs contamination. The re...
Food research international (Ottawa, Ont.)
30716922
The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method. In recent decades, numerous coffee-based beverages, obtained using different extraction techniques have ent...
Immunochemical detection of food allergens is usually based on the use of polyclonal or monoclonal immunoglobulins G (IgG) antibodies. However, due to differences in epitopes recognition between IgG and IgE, an epitope modification during food proces...
Protein extraction from goat meat was carried out based on the combination of response surface methodology and factorial design to optimize the variables: temperature (25-50 °C), extraction time (8-20 min), volume (3-10 mL) and extractor concentratio...
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...
This study addresses the prediction of the somatic cell counts of the milk used in the production of sheep cheese using artificial neural networks. To achieve this objective, the neural network was designed using 33 parameters of the physicochemical ...
Acta scientiarum polonorum. Technologia alimentaria
30927755
BACKGROUND: Artificial neural networks (ANN) are a common mathematical tool widely used in many research fields. Since they are applicable to non-linear relationships and do not require preliminary assumptions, they are a particularly promising tool ...