Ultrasonic techniques for the milk production industry
Ultrasound waves are propagated in upper frequencies from the limit of human hearing and
have lower wavelength and more attenuation coefficient. Ultrasound in higher frequencies …
have lower wavelength and more attenuation coefficient. Ultrasound in higher frequencies …
Sensomics-from conventional to functional NIR spectroscopy-shining light over the aroma and taste of foods
The increasing desire to control quality in foods in real-time (eg on-line, at line, market)
demands the development of innovative and easy to use analytical systems [eg a …
demands the development of innovative and easy to use analytical systems [eg a …
Rapid and non-destructive identification of water-injected beef samples using multispectral imaging analysis
J Liu, Y Cao, Q Wang, W Pan, F Ma, C Liu, W Chen… - Food Chemistry, 2016 - Elsevier
Water-injected beef has aroused public concern as a major food-safety issue in meat
products. In the study, the potential of multispectral imaging analysis in the visible and near …
products. In the study, the potential of multispectral imaging analysis in the visible and near …
Forecasting the success of a new tourism service by a neuro-fuzzy technique
This paper presents a novel approach to forecasting the success of a newly launched
service in tourism by using a hybrid intelligence system called the Adaptive Neuro Fuzzy …
service in tourism by using a hybrid intelligence system called the Adaptive Neuro Fuzzy …
A visible-range computer-vision system for automated, non-intrusive assessment of the pH value in Thomson oranges
Fruit may be classified for the purposes of usage, packaging and marketing based on the pH
(potential of hydrogen) value–a numeric scale used to specify the acidity or basicity of an …
(potential of hydrogen) value–a numeric scale used to specify the acidity or basicity of an …
Recognizing the sweet and sour taste of pineapple fruits using residual networks and green-relative color transformation attached with Mask R-CNN
The aromas and tastes produced by different chemical compounds in fruits are important
drivers of consumption, but they are difficult to discern from visual appearance alone. This …
drivers of consumption, but they are difficult to discern from visual appearance alone. This …
Electronic nose as an innovative measurement system for the quality assurance and control of bakery products: A review
Quality evaluation is a very challenging problem in the bakery industry, and, consequently,
much time and attempts are spent on the techniques to address quality control. The quality …
much time and attempts are spent on the techniques to address quality control. The quality …
Using adaptive neuro‐fuzzy inference system and multiple linear regression to estimate orange taste
M Mokarram, H Amin, MR Khosravi - Food Science & Nutrition, 2019 - Wiley Online Library
In this research, some characteristic qualities of orange fruits such as vitamin C and acid
content; weight; fruit and skin diameter; and red (R), green (G), and blue (B) values of the …
content; weight; fruit and skin diameter; and red (R), green (G), and blue (B) values of the …
Prediction of earthquake magnitude using soft computing techniques: ANN and ANFIS
The present investigation aims to find out the performance of the Artificial Neural Network
(ANN) and Adaptive Neuro-Fuzzy Inference System (ANFIS) in predicting the earthquake …
(ANN) and Adaptive Neuro-Fuzzy Inference System (ANFIS) in predicting the earthquake …
Computer vision system for food quality evaluation—a review
This study aims at classifying the quality of food products based on the computer vision
systems. In the present paper a review based on quality evaluation of few food materials like …
systems. In the present paper a review based on quality evaluation of few food materials like …