Optimization of de‐bittering process of mosambi ( Citrus limetta ) peel: Artificial neural network, Gaussian process regression and support vector machine modeling approach-Reference-Cited by-同舟云学术

Optimization of de‐bittering process of mosambi ( Citrus limetta ) peel: Artificial neural network, Gaussian process regression and support vector machine modeling approach

Published:2019-07-18 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Younis Kaiser¹²^ORCID,Ahmad Saghir²,Osama Khwaja¹^ORCID,Malik Mudasir A.¹^ORCID

Affiliation:

1. Department of BioengineeringIntegral University Lucknow Uttar Pradesh India

2. Department of Post‐Harvest Engineering and TechnologyAligarh Muslim University Aligarh Uttar Pradesh India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13185

Reference44 articles.

1. Measurement of functional properties and health promoting aspects-glucose retardation index of peel, pulp and peel fiber from Citrus hystrix and Citrus maxima

2. Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract

3. Antioxidant and antibacterial activity of flavonoid-, polyphenol- and anthocyanin-rich extracts from Thymus kotschyanus boiss & hohen aerial parts

4. Potential dietary benefits of citrus pectin and fiber;Baker R. A.;Food Technology,1994

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