Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models

Food Analytical Methods

Volumn 7, Issue 6, 2014, Pages 1328-1336

  Ekici, Lutfiye ^a   Simsek, Zeynep ^b   Ozturk, Ismet ^a   Sagdic, Osman ^c   Yetim, Hasan ^a  

^a ERCIYES UNIVERSITY   (Turkey)

^b DUMLUPINAR UNIVERSITY   (Turkey)

^c YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

ANFIS; ANN; Anthocyanin; Heat degradation; Modeling

Indexed keywords

ACIDITY; MEAN SQUARE ERROR; MODELS; NEURAL NETWORKS;

ANFIS; ANN; ANTHOCYANIN STABILITIES; ARTIFICIAL NEURAL NETWORK MODELS; EFFECTS OF TEMPERATURE; NEURO-FUZZY INFERENCE SYSTEMS; ROOT MEAN SQUARE ERRORS; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS;

BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; VITACEAE;

EID: 84901676765     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-013-9753-y     Document Type: Article

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