Application of Artificial Neural Networks in Dairy Products and Biosensors in Drying Products
Электронный научный архив УРФУ
Информация об архиве | Просмотр оригинала| Поле | Значение | |
| Заглавие |
Application of Artificial Neural Networks in Dairy Products and Biosensors in Drying Products
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| Автор |
Hosseinvand, A.
Rabi, M. N. F. Haidari, A. Kumar, A. Amruddin, M. |
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| Тематика |
ARTIFICIAL NEURAL NETWORK
DAIRY PRODUCT MATHEMATICAL MODELS SHELF LIFE |
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| Описание |
Undoubtedly, one of the perishable groups in food science classification is dairy products. Dairy group foods provide nutrients that are vital for the health and maintenance of the body. Moreover, agriculture products with the lowest waste are strategist products for all the countries. Artificial neural networks (ANNs) are used in almost all industries such as science, technology, medicine and engineering due to their optimal efficiency. They have been used in analysis as well as the possibility of predicting shelf life in food industries. This article ana-lyzes the available information and articles related to the use of ANNs in predicting the shelf life of dairy products such as milk, yogurt, butter, and cheese, which can be useful from the point of view of consumers, regulatory organizations, re-searchers, and academics be very productive. The objective of this review was to highlight the application of ANNs in food science technology on deliberated for usual dairy products in food market. The collected results in this research indicat-ed that this computing system followed mathematical models and these methods are always used in food science technologies as input and output in algorithms. © 2023 Hosseinvand et al.
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| Дата |
2024-04-05T16:39:28Z
2024-04-05T16:39:28Z 2023 |
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| Тип |
Review
Review (info:eu-repo/semantics/review) |info:eu-repo/semantics/publishedVersion |
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| Идентификатор |
Hosseinvand, A, Rabi, MNF, Haidari, A, Kumar, A & Amruddin, M 2023, 'Application of Artificial Neural Networks in Dairy Products and Biosensors in Drying Products', Journal of Food Chemistry and Nanotechnology, Том. 9, № 4, стр. 172 - 175.
Hosseinvand, A., Rabi, M. N. F., Haidari, A., Kumar, A., & Amruddin, M. (2023). Application of Artificial Neural Networks in Dairy Products and Biosensors in Drying Products. Journal of Food Chemistry and Nanotechnology, 9(4), 172 - 175. 2471-4291 Final All Open Access, Bronze https://www.scopus.com/inward/record.uri?eid=2-s2.0-85185143198&doi=10.17756%2fjfcn.2023-164&partnerID=40&md5=286fc073b677660f82e572b4653f1618 https://foodchemistryjournal.com/?smd_process_download=1&download_id=2785 http://elar.urfu.ru/handle/10995/131157 10.17756/jfcn.2023-164 85185143198 |
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| Язык |
en
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| Права |
Open access (info:eu-repo/semantics/openAccess)
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| Формат |
application/pdf
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| Издатель |
United Scientific Group
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| Источник |
Journal of Food Chemistry & Nanotechnology
Journal of Food Chemistry and Nanotechnology |
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