Comprehensive study on applications of artificial neural network in food process modeling
GVS Bhagya Raj, KK Dash - Critical reviews in food science and …, 2022 - Taylor & Francis
Artificial neural network (ANN) is a simplified model of the biological nervous system
consisting of nerve cells or neurons. The application of ANN to food process engineering is …
consisting of nerve cells or neurons. The application of ANN to food process engineering is …
Biotechnological valorisation of cashew apple: Prospects and challenges in synthesising wide spectrum of products with market value
AN Anoopkumar, C Gopinath, S Annadurai… - Bioresource Technology …, 2024 - Elsevier
The advanced developments in recent research including the biorefinery-based strategies
directed the scientific community to exploit the cashew apple for various needs and this …
directed the scientific community to exploit the cashew apple for various needs and this …
Microwave-assisted extraction of bioactive compounds from cashew apple (Anacardium occidenatale L.) bagasse: modeling and optimization of the process using …
This study explores the impact of microwave treatment on bioactive compounds of cashew
apple bagasse (CAB). The primary objective was to develop a process with optimized …
apple bagasse (CAB). The primary objective was to develop a process with optimized …
Optimization of functional properties of plasma treated kodo millet (open air multipin) using response surface methodology (RSM) and artificial neural network with …
S Jaddu, S Abdullah, M Dwivedi… - Journal of Food …, 2023 - Wiley Online Library
Functional properties of kodo millet flour were analyzed using multipin plasma system. The
functional properties such as oil absorption capacity (OAC), water absorption capacity …
functional properties such as oil absorption capacity (OAC), water absorption capacity …
Application of artificial neural network‐genetic algorithm and response surface methodology for optimization of ultrasound‐assisted extraction of phenolic compounds …
This study explores the effect of ultra‐sonication on the extraction of phenolic compounds of
cashew apple bagasse (CAB). The extraction was conducted at different combinations of …
cashew apple bagasse (CAB). The extraction was conducted at different combinations of …
[HTML][HTML] Multipin cold plasma electric discharge on hydration properties of kodo millet flour: Modelling and optimization using response surface methodology and …
S Jaddu, S Abdullah, M Dwivedi… - Food Chemistry: Molecular …, 2022 - Elsevier
The effect on functional properties of kodo millet flour was studied using multipin cold
plasma electric reactor. The analysis was carried out at various levels of voltage (10–20 kV) …
plasma electric reactor. The analysis was carried out at various levels of voltage (10–20 kV) …
Purification and structural analysis of tannase from novel bacteria of Bacillus cereus strain KMS3-1 isolated in marine sediment
RK Govindarajan, AF Alrefaei, MH Almutairi… - Food Bioscience, 2024 - Elsevier
Tannases are a family of esterases that catalyze the hydrolysis of ester and depside bonds
of hydrolyzable tannins to release small compounds such as glucose. In this work, tannase …
of hydrolyzable tannins to release small compounds such as glucose. In this work, tannase …
Optimization of ultrasound‐assisted extraction of ascorbic acid, protein and total antioxidants from cashew apple bagasse using artificial neural network‐genetic …
The study explored the effect of ultrasonication to extract ascorbic acid, protein, and total
antioxidants from cashew apple bagasse. The process was designed and optimized using …
antioxidants from cashew apple bagasse. The process was designed and optimized using …
Effect of Thermosonication on the Nutritional Quality of Lapsi (Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural Networks
This study explored the effect of thermosonication on the nutritional properties of lapsi
(Choerospondias axillaris) fruit juice. The intent of the present investigation was to process …
(Choerospondias axillaris) fruit juice. The intent of the present investigation was to process …
Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses
Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma
components. Our objective was to investigate ultrasound treatment of black grape juice …
components. Our objective was to investigate ultrasound treatment of black grape juice …