Genetic Algorithm–Artificial Neural Network Modeling of Capsaicin and Capsorubin Content of Chinese Chili Oil-Reference-Cited by-同舟云学术

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Genetic Algorithm–Artificial Neural Network Modeling of Capsaicin and Capsorubin Content of Chinese Chili Oil

Published:2016-01-06 Issue:7 Volume:9 Page:2076-2086
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Ding Cheng,Xu Libin,Zhou Na,Chen Yang,Li Dongsheng,Xu Ning,Hu Yong,Cao Yueze,Wang Chao

Funder

the National Key Technology R&D Program

National science and technology program

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-015-0392-3.pdf

Reference31 articles.

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2. Bardot I, Martin N, Trystram G, Hossenlopp J, Rogeaux M, Bochereau L (1994) A new approach for formulation of beverages. Part II: interactive automatic method. Lebensm Wiss Technol 27:513–521

3. Bramley PM (2000) Is lycopene beneficial to human health? Phytochemistry 54:233–236

4. Chen Q, Zhao J, Liu M, Cai J, Liu J (2008) Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms. J Pharm Biomed Anal 46:568–573

5. Chen J, Ren X, Zhang Q, Diao X, Shen Q (2013) Determination of protein, total carbohydrates and crude fat contents of foxtail millet using effective wavelengths in NIR spectroscopy. J Cereal Sci 58:241–247

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