Food research international (Ottawa, Ont.)
32247498
Winemaking generates large amounts of by-products, a well recognized source of phenolic compounds. However, less attention has been paid to the polysaccharide-rich fraction (PRF) and effects of fractionation techniques on its potential bioactivity. T...
Recently, machine vision is gaining attention in food science as well as in food industry concerning food quality assessment and monitoring. Into the framework of implementation of Process Analytical Technology (PAT) in the food industry, image proce...
Engineering optimization is an actual goal in manufacturing and service industries. In the tutorial we represented the concept of traditional parametric estimation models (Factorial Design (FD) and Central Composite Design (CCD)) for searching optima...
Advances in biochemical engineering/biotechnology
28289768
Individual items of any agricultural commodity are different from each other in terms of colour, shape or size. Furthermore, as they are living thing, they change their quality attributes over time, thereby making the development of accurate automati...
Critical reviews in food science and nutrition
26464111
Since their development in 1943, artificial neural networks were extended into applications in many fields. Last twenty years have brought their introduction into winery, where they were applied following four basic purposes: authenticity assurance s...
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...