Artificial Neural Network–Genetic Algorithm to Optimize Yin Rice Inoculation Fermentation Conditions for Improving Physico-chemical Characteristics-Reference-Cited by-同舟云学术

Artificial Neural Network–Genetic Algorithm to Optimize Yin Rice Inoculation Fermentation Conditions for Improving Physico-chemical Characteristics

Published:2018 Issue:4 Volume:24 Page:729-737
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Hu Kaiqun¹²,Ding Cheng¹³,Zhou Mengzhou¹²,Wang Chao¹²,Hu Bei⁴,Chen Yuanyuan¹²,Wu Qian¹²,Feng Nianjie¹

Affiliation:

1. Hubei University of Technology

2. Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation

3. State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University

4. College of Food Science and Technology, Huazhong Agricultural University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/4/24_729/_pdf

Reference36 articles.

1. Aggarwal, S., Garg, R., and Goswami, P. (2014). A review paper on different encoding schemes used in genetic algorithms. Int. J. Adv. Res. Computer Sci. Softw. Eng., 4, 596-600.

2. Almeida, E. G., Rachid C. C., and Schwan R. F. (2007). Microbial population present in fermented beverage ‘cauim’ produced by Brazilian Amerindians. Int. J. Food Microbiol., 120, 146-151.

3. Annonymous (2005). “Matlab Users” Guide. The Math Works, Inc., MA, USA.

4. Blandinoc, A., Al-Aseeri, M. E., Pandiella, S. S., Cantero, D., and Webb, C. (2003). Cereal-based fermented foods and beverages. Food Res. Int., 36, 527-543.

5. Botes, A., Todorov, S. D, Von Mollendorff, J. W., Botha, A., and Dicks, L. M. (2007). Identification of lactic acid bacteria and yeast from boza. Process Biochem., 42, 267-270.

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modeling and optimization of sporulation by Bacillus licheniformis BF-002 based on dynamics and recurrent neural networks;Bioresource Technology;2024-04

2. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods;Critical Reviews in Food Science and Nutrition;2024-03-26

3. Comparative study of lactic acid production from date pulp waste by batch and cyclic–mode dark fermentation;Waste Management;2021-02

4. The best configuration of collaborative knowledge innovation management from the perspective of artificial intelligence;Knowledge Management Research & Practice;2020-10-27