Artificial neural networks and electron microscopy to evaluate the quality of fruit and vegetable spray-dried powders. Case study: Strawberry powder-Reference-Cited by-同舟云学术

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Artificial neural networks and electron microscopy to evaluate the quality of fruit and vegetable spray-dried powders. Case study: Strawberry powder

Published:2018-12 Issue: Volume:155 Page:314-323
ISSN:0168-1699
Container-title:Computers and Electronics in Agriculture
language:en
Short-container-title:Computers and Electronics in Agriculture

Author:

Przybył K.,Gawałek J.,Koszela K.,Wawrzyniak J.,Gierz L.

Funder

Poznań University of Life Sciences, Poland

Publisher

Elsevier BV

Subject

Horticulture,Computer Science Applications,Agronomy and Crop Science,Forestry

Reference55 articles.

1. Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening;Aaby;Food Chem.,2012

2. Principal component analysis and correlation studies of spring wheats in relation to cookie making quality;Ahmad;Int. J. Food Prop.,2017

3. Spray Drying Techniques for Food Ingredient Encapsulation, Spray Drying Techniques for Food Ingredient Encapsulation;Anandharamakrishnan,2015

4. Effects of protein, monounsaturated fat, and carbohydrate intake on blood pressure and serum lipids: results of the OmniHeart randomized trial;Appel;Jama,2005

5. Changes in wheat and potato starches induced by gamma irradiation: A comparative macro and microscopic study;Atrous;Int. J. Food Prop.,2017

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