Artificial neural network and kinetic modeling of capers during dehydration and rehydration processes-Reference-Cited by-同舟云学术

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Artificial neural network and kinetic modeling of capers during dehydration and rehydration processes

Published:2022-12-23 Issue:2 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Demir Hasan¹^ORCID,Demir Hande²^ORCID,Lončar Biljana³,Nićetin Milica³,Pezo Lato⁴,Yilmaz Fatma⁵

Affiliation:

1. Department of Chemical Engineering Osmaniye Korkut Ata University Osmaniye Turkey

2. Department of Food Engineering Osmaniye Korkut Ata University Osmaniye Turkey

3. Faculty of Technology Novi Sad University of Novi Sad Novi Sad Serbia

4. Institute of General and Physical Chemistry University of Belgrade Belgrade Serbia

5. Graduate School of Natural and Applied Sciences Osmaniye Korkut Ata University Osmaniye Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14249

Reference51 articles.

1. Artificial Neural Networks Based Optimization Techniques: A Review

2. Dehydration and rehydration characteristics of pretreated pumpkin slices;Adiletta G.;Italian Journal of Food Science,2018

3. Application of Artificial Neural Networks (ANNs) in Drying Technology: A Comprehensive Review

4. LC‐DAD‐ESI‐MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries

5. Effect of cold press and Soxhlet extraction systems on total carotenoid, antioxidant activity values and phytochemicals in caper ( Capparis ovata var herbacea ) seed oils

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