AIMC Topic: Food Quality

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Meat quality evaluation based on computer vision technique: A review.

Meat science Jun 5, 2019
Nowadays people tend to include more meat in their diet thanks to the improvement in standards of living as well as an increase in awareness of meat nutritive values. To ensure public health, therefore, there is a need for a rise in worldwide meat pr...
Swine Poultry Cattle Artificial Intelligence Animals Poultry Products Food Quality Fish Products Meat Fishes Sheep
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Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity - A review.

Food research international (Ottawa, Ont.) Mar 28, 2019
In recent years, the variety and volume of data acquired by modern analytical instruments in order to conduct a better authentication of food has dramatically increased. Several pattern recognition tools have been developed to deal with the large vol...
Food Quality Machine Learning Food Analysis Decision Trees Data Mining Statistics as Topic
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Nondestructive determination of freshness indicators for tilapia fillets stored at various temperatures by hyperspectral imaging coupled with RBF neural networks.

Food chemistry Sep 15, 2018
This study develops a reliable radial basis function neural networks (RBFNNs) to estimate freshness for tilapia fillets stored under non-isothermal conditions by using optimal wavelengths from hyperspectral imaging (HSI). The results show that, for t...
Neural Networks, Computer Temperature Food Quality Tilapia Seafood Animals Food Storage Nitrogen
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Optimization of goose breast meat tenderness by rapid ultrasound treatment using response surface methodology and artificial neural network.

Animal science journal = Nihon chikusan Gakkaiho Jun 29, 2018
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...
Consumer Behavior Ultrasonic Waves Food Handling Time Factors Meat Dose-Response Relationship, Radiation Cooking Geese Food Quality Neural Networks, Computer Animals
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Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers.

Journal of food science Mar 30, 2018
UNLABELLED: Sensory attributes of beer are directly linked to perceived foam-related parameters and beer color. The aim of this study was to develop an objective predictive model using machine learning modeling to assess the intensity levels of senso...
Viscosity Food Quality Beer Humulus Yeasts Food Handling Smell Taste Food Technology Neural Networks, Computer Machine Learning Computers Color
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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...
Electricity Fruit and Vegetable Juices Food Quality Malus Taste Beverages Food Preservation Antioxidants Catechol Oxidase Food Handling Hydrogen-Ion Concentration Color Sonication Solubility Hot Temperature
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Comparing the analytical performances of Micro-NIR and FT-NIR spectrometers in the evaluation of acerola fruit quality, using PLS and SVM regression algorithms.

Talanta Dec 21, 2016
The main goal of this study was to investigate the analytical performances of a state-of-the-art device, one of the smallest dispersion NIR spectrometers on the market (MicroNIR 1700), making a critical comparison with a benchtop FT-NIR spectrometer ...
Food Quality Malpighiaceae Support Vector Machine Algorithms Ascorbic Acid Spectroscopy, Near-Infrared Fruit
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Assessing the quality of sardine based on biogenic amines using a fuzzy logic model.

Food chemistry Nov 17, 2016
There is an increasing concern about the quality and quality assessment procedures of seafood. In the present study, a model to assess fish quality based on biogenic amine contents using fuzzy logic model (FLM) is proposed. The fish used was sardine ...
Animals Fuzzy Logic Fishes Seafood Food Quality Biogenic Amines
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Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage.

Food chemistry Jan 21, 2016
To investigate and predict quality of 2% brined common carp (Cyprinus carpio) fillets during frozen storage, free fatty acids (FFA), salt extractable protein (SEP), total sulfhydryl (SH) content, and Ca(2+)-ATPase activity were determined at 261 K, 2...
Neural Networks, Computer Salts Seafood Animals Food Quality Carps Frozen Foods
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Selective solid-phase extraction using molecularly imprinted polymer as a sorbent for the analysis of fenarimol in food samples.

Food chemistry Dec 29, 2015
In the present communication, a non-covalent fenarimol-imprinted polymer was synthesized by precipitation polymerization technique using methacrylic acid (MAA) as a functional monomer, ethylene glycol dimethacrylate (EGDMA) as a cross-linker, and azo...
Polymers Food Quality Solid Phase Extraction Molecular Imprinting Pyrimidines
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