AIMC Topic: Nutritive Value

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Machine learning in classification and identification of nonconventional vegetables.

Journal of food science Nov 10, 2020
Vegetables are important in economic, social, and nutritional matters in both the Brazilian and international scenes. Hence, some researches have been carried out in order to encourage the production and consumption of different species such as nonco...
Machine Learning Nutritive Value Vegetables Models, Statistical Plant Leaves
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Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract.

Food research international (Ottawa, Ont.) Dec 7, 2019
The relevance of an appropriate nutrition requires innovation in the design of food ingredients. The goal of this work was to obtain a powdered extract of quinoa by using spray-drying. To this aim, quinoa flour was suspended in water to obtain a solu...
Spray Drying Lipids Plant Extracts Chenopodium quinoa Powders Surface Properties Nutritive Value Particle Size Microscopy, Electron, Scanning Plant Proteins
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Plant-Based Beverages as Good Sources of Free and Glycosidic Plant Sterols.

Nutrients Dec 29, 2017
To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved heal...
Plant Extracts Chromatography, High Pressure Liquid Fruit and Vegetable Juices Tandem Mass Spectrometry Nutritive Value Phytosterols Glycosides
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Microwave assisted dehydration of broccoli by-products and simultaneous extraction of bioactive compounds.

Food chemistry Nov 14, 2017
Broccoli by-products from frozen-food industry account for 45% of the initial broccoli heads. They consist on stalks, inflorescences, and leaves, blanched and non-blanched, sharing the nutritional value and bioactive compounds of commercial broccoli ...
Food Industry Water Polysaccharides Microwaves Phenols Brassica Nutritive Value Plant Leaves Food Additives Amino Acids Plant Stems Chemical Fractionation Desiccation Glucosinolates Monosaccharides Plant Proteins, Dietary
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Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights.

Comprehensive reviews in food science and food safety Jul 1, 2025
As the global demand for protein-rich foods continues to rise, developing innovative solutions to enhance sustainability and nutritional quality in meat production has become increasingly important. Meat is a tasty source of high-quality protein and ...
Animals Meat Humans Microalgae Food Handling Dietary Proteins Nutritive Value Consumer Behavior
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Machine learning: An effective tool for monitoring and ensuring food safety, quality, and nutrition.

Food chemistry Jun 15, 2025
The domains of food safety, quality, and nutrition are inundated with complex datasets. Machine learning (ML) has emerged as a powerful tool in food science, offering fast, accessible, and effective solutions compared with conventional methods. This ...
Humans Machine Learning Food Safety Food Contamination Nutritive Value
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Impact of Tagatose on Physicochemical, Nutritional, and In Vitro Digestive Properties of Toast Bread.

Journal of food science May 1, 2025
It is more attractive to develop effective strategies to reduce sugar intake without compromising food quality with the rising prevalence of obesity and diabetes around the world. Due to its high cost, tagatose has not been widely adopted as a sucros...
Hexoses Digestion Bread Gas Chromatography-Mass Spectrometry Taste Rheology Chemical Phenomena Nutritive Value Sucrose Humans Spectroscopy, Fourier Transform Infrared
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Food: use artificial intelligence to create new proteins.

Nature Nov 1, 2022
Humans Food Security Artificial Intelligence Dietary Proteins Nutritive Value
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