AIMC Topic: Food Preservation

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X-ray irradiation as a potential postharvest treatment for maintaining the quality of lily (Lilium davidii var. unicolor) bulbs and predicting shelf life using an artificial neural network.

Food research international (Ottawa, Ont.) Dec 31, 2024
This study aimed to investigate the impact of X-ray irradiation pretreatment at varying doses (0.5, 1.0, 1.5, 2.0 kGy) on the preservation quality of lily bulbs and to elucidate its potential regulatory mechanisms. The findings revealed that X-ray ir...
Neural Networks, Computer Food Storage X-Rays Lilium Food Irradiation Antioxidants Plant Roots Lipid Peroxidation Food Preservation
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Artificial intelligence as a tool for predicting the quality attributes of garlic (Allium sativum L.) slices during continuous infrared-assisted hot air drying.

Journal of food science Oct 9, 2024
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...
Desiccation Garlic Sulfinic Acids Disulfides Neural Networks, Computer Hot Temperature Color Artificial Intelligence Infrared Rays Taste Food Handling Food Preservation
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Evaluation of multilayer perceptron neural networks and adaptive neuro-fuzzy inference systems for the mass transfer modeling of Echium amoenum Fisch. & C. A. Mey.

Journal of the science of food and agriculture Jun 4, 2021
BACKGROUND: Multilayer perceptron (MLP) feed-forward artificial neural networks (ANN) and first-order Takagi-Sugeno-type adaptive neuro-fuzzy inference systems (ANFIS) are utilized to model the fluidized bed-drying process of Echium amoenum Fisch. & ...
Echium Water Fuzzy Logic Food Preservation Desiccation Neural Networks, Computer Temperature
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Near-infrared spectroscopy coupled with chemometrics algorithms for the quantitative determination of the germinability of Clostridium perfringens in four different matrices.

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy Dec 28, 2019
Clostridium perfringens (C. perfringens) has the ability to form metabolically-dormant spores that can survive food preservation processes and cause food spoilage and foodborne safety risks upon germination outgrowth. This study was conducted to inve...
Colony Count, Microbial Chickens Food Preservation Humans Milk Fructose Food Microbiology Animals Food Handling Asparagine Spores, Bacterial Glucose Spectroscopy, Near-Infrared Clostridium Infections Meat Products Clostridium perfringens
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Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system involve in the biopreservation of refrigerated shrimp.

Food research international (Ottawa, Ont.) Nov 14, 2018
Litopenaeus vannamei is an extremely perishable food because of rapid microbial growth and chemical degradation after harvesting. Biopreservation is a food preservation technology based on the addition of "positive" bacteria to kill or prevent the gr...
Animals Quorum Sensing Shellfish Food Handling Food Preservation Lactobacillales Penaeidae
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Recent developments of artificial intelligence in drying of fresh food: A review.

Critical reviews in food science and nutrition May 22, 2018
Intellectualization is an important direction of drying development and artificial intelligence (AI) technologies have been widely used to solve problems of nonlinear function approximation, pattern detection, data interpretation, optimization, simul...
Artificial Intelligence Fuzzy Logic Food Handling Food Preservation Neural Networks, Computer Desiccation
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Control of Listeria monocytogenes in whole milk using antimicrobials applied individually and in combination.

Journal of dairy science Dec 21, 2017
Dairy product recalls and dairy-related illnesses are often the result of contamination with Listeria monocytogenes, which can occur throughout the dairy production and supply chains. The use of antimicrobial compounds is one practical approach for c...
Anti-Bacterial Agents Animals Food Microbiology Listeria monocytogenes Drug Synergism Colony Count, Microbial Food Preservation Milk Cheese
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Preservative effect of Camellia sinensis (L.) Kuntze seed extract in soy sauce and its mutagenicity.

Food research international (Ottawa, Ont.) Nov 23, 2017
The purpose of this study was to investigate the applicability of green tea seed (GTS) extract as a natural preservative in food. Food preservative ability and mutagenicity studies of GTS extract and identification of antimicrobial compounds from GTS...
Mutagenicity Tests Soy Foods Oleanolic Acid Zygosaccharomyces Camellia sinensis Antifungal Agents Saponins Plant Extracts Food Preservation Escherichia coli Salmonella typhimurium Microbial Sensitivity Tests Candida albicans Food Preservatives Seeds Food Microbiology
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An automated ranking platform for machine learning regression models for meat spoilage prediction using multi-spectral imaging and metabolic profiling.

Food research international (Ottawa, Ont.) May 20, 2017
Over the past decade, analytical approaches based on vibrational spectroscopy, hyperspectral/multispectral imagining and biomimetic sensors started gaining popularity as rapid and efficient methods for assessing food quality, safety and authenticatio...
Gas Chromatography-Mass Spectrometry Automation Pattern Recognition, Automated Food Preservation Least-Squares Analysis Chromatography, High Pressure Liquid Data Mining Red Meat Optical Imaging Electronic Nose Machine Learning Reproducibility of Results Bacteria Spectroscopy, Fourier Transform Infrared Metabolomics Models, Statistical Food Microbiology Principal Component Analysis
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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional Dec 21, 2016
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W...
Catechol Oxidase Electricity Food Quality Sonication Hot Temperature Malus Color Beverages Hydrogen-Ion Concentration Fruit and Vegetable Juices Solubility Antioxidants Taste Food Handling Food Preservation
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