AIMC Topic: Fruit and Vegetable Juices
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Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm.
Food chemistry
Apr 15, 2024
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...
Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain.
Food research international (Ottawa, Ont.)
Sep 9, 2021
Several non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture...
Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process.
Journal of food science
Jan 12, 2021
The study aims to formulate a mixed fruit beverage through sensory analysis, and the composition was optimized using a fuzzy logic algorithm. The fuzzy optimization algorithm was developed using a modified Takagi and Sugeno's approach, polynomial mix...
Hybrid neural network modeling and particle swarm optimization for improved ethanol production from cashew apple juice.
Bioprocess and biosystems engineering
Sep 29, 2020
A hybrid neural model (HNM) and particle swarm optimization (PSO) was used to optimize ethanol production by a flocculating yeast, grown on cashew apple juice. HNM was obtained by combining artificial neural network (ANN), which predicted reaction sp...
Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm.
Food chemistry
Aug 18, 2020
In this study, pectinase-assisted extraction of cashew apple juice was modeled and optimized using a multi-layer artificial neural network (ANN) coupled with genetic algorithm (GA). The effect of incubation time, incubation temperature, and enzyme co...
Monitoring of soluble pectin content in orange juice by means of MIR and TD-NMR spectroscopy combined with machine learning.
Food chemistry
Jun 23, 2020
This study represents a rapid and non-destructive approach based on mid-infrared (MIR) spectroscopy, time domain nuclear magnetic resonance (TD-NMR), and machine learning classification models (ML) for monitoring soluble pectin content (SPC) changes ...
Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS.
Food research international (Ottawa, Ont.)
Dec 5, 2019
The phenolic compounds and aroma active compounds in feijoa (Acca sellowiana (O.Berg) Burret) juice from four New Zealand grown cultivars (Apollo, Unique, Opal Star, and Wiki Tu) were investigated. A high total phenolic content (maximum 1.89 mg GAE/m...
Identification of bacteria in juice/lettuce using magnetic nanoparticles and selected reaction monitoring mass spectrometry.
Journal of food and drug analysis
Oct 26, 2018
Ensuring food safety requires a rapid and reliable method for detecting food-borne pathogens. Mass spectrometry has been demonstrated as a powerful tool to classify pure bacterial species. However, matrix interference from food backgrounds may lead t...
In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) juice to the gastrointestinal tract.
Food research international (Ottawa, Ont.)
Oct 4, 2018
This study evaluated the viability of Lactobacillus rhamnosus GG (LGG) and its in vitro and in vivo resistance to the gastrointestinal tract (GIT) when carried by a mixed fermented pineapple and jussara juice. The effects of product ingestion on the ...
Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans.
Food research international (Ottawa, Ont.)
Aug 3, 2018
Oxidative stress, inflammation status, endothelial dysfunction, and imbalanced lipid metabolism play a major role in cardiovascular disease. Bioactive compounds and moderate alcohol consumption have been associated with decreased cardiovascular risk....
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