Prediction of consumer acceptance in some thermoprocessed food by physical measurements and multivariate modeling-Reference-Cited by-同舟云学术

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Prediction of consumer acceptance in some thermoprocessed food by physical measurements and multivariate modeling

Published:2017-01-12 Issue:5 Volume:41 Page:e13178
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Nunes Cleiton A.¹,Souza Vanessa R.¹,Rodrigues Jéssica F.¹^ORCID,Pinheiro Ana Carla M.¹,Freitas Matheus P.²,Bastos Sabrina C.³

Affiliation:

1. Department of Food Science; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil

2. Department of Chemistry; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil

3. Department of Nutrition; Federal University of Lavras, CP 3037; Lavras MG 37200-000 Brazil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13178/fullpdf

Reference38 articles.

1. Quality of selected cheeses fortified with vegetable and animal sources of omega-3;Aguirre;LWT-Food Science and Technology,2011

2. Effect of the addition of enzymes on the quality of frozen pré-baked French Bread substituted with whole wheat flour;Almeida;LWT-Food Science and Technology,2012

3. Neuro-fuzzy model based on digital images for the monitoring of coffee bean color during roasting in a spouted bed;Arriola;Expert Systems with Applications

4. Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time;Cadena;Food Research International,2013

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2. Effectiveness of different methods for the extraction of principle actives and phytochemicals content in medicinal herbals;Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas;2021-05-30

3. Quality control of fresh strawberries by a random forest model;Journal of the Science of Food and Agriculture;2021-02

4. Effects of ultrasonication, agitation and stirring extraction techniques on the physicochemical properties, health‐promoting phytochemicals and structure of cold‐brewed coffee;Journal of the Science of Food and Agriculture;2018-08-02

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