Artificial Neural Networks for the Evaluation of Physicochemical Properties of Carrots (Daucus carota L.) Subjected to Different Cooking Conditions as an Alternative to Traditional Statistical Methods
Author:
Affiliation:
1. Institute of Natural Sciences, Federal University of Lavras, P.O. Box 3037, Lavras 372000-900, Minas Gerais, Brazil
2. School of Agricultural Sciences of Lavras, Federal University of Lavras, P.O. Box 3037, Lavras 372000-900, Minas Gerais, Brazil
Funder
Funda????o de Amparo ?? Pesquisa do Estado de Minas Gerais
Conselho Nacional de Desenvolvimento Cient??fico e Tecnol??gico
Coordena????o de Aperfei??oamento de Pessoal de N??vel Superior
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00375
Reference38 articles.
1. Advances in research on the carrot, an important root vegetable in the Apiaceae family
2. Artificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments
3. Sous vide cooking: A review
4. Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables
5. Comprehensive study on applications of artificial neural network in food process modeling
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