Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Food and Bioprocess Technology

Volumn 8, Issue 5, 2015, Pages 1113-1125

  Guiné, Raquel P F ^a,b   Almeida, Cátia F F ^b   Correia, Paula M R ^a,b   Mendes, Mateus ^c  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^b ESAV Quinta da Alagoa Estrada de Nelas Departamento de Indústrias Alimentares   (Portugal)

^c UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

Colour; Neural network analysis; Nut; Storage; Texture; Water activity

Indexed keywords

COLOR; DIGITAL STORAGE; ENERGY STORAGE; HARDNESS; MOISTURE; MOISTURE DETERMINATION; NEURAL NETWORKS; POLYETHYLENES; TEXTURES;

GEOGRAPHICAL ORIGINS; LOWER TEMPERATURES; NUT; PHYSICAL AND CHEMICAL PROPERTIES; STORAGE CONDITION; TEXTURE PARAMETERS; WATER ACTIVITY; WEIGHT ANALYSIS;

FOOD STORAGE;

CORYLUS; JUGLANS;

EID: 84926155679     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1474-3     Document Type: Article

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