Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment

In recent years, new and emerging digital technologies applied to food science have been gaining attention and increased interest from researchers and the food/beverage industries. In particular, those digital technologies that can be used throughout the food value chain are accurate, easy to implem...

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Detalles Bibliográficos
Autor Corporativo: Fuentes, Sigfredo
Formato: Livro
Lenguaje:Inglês
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Materias:
bic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
bic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
bic Book Industry Communication::T Technology, engineering, agriculture
sensory
physicochemical measurements
artificial neural networks
near infra-red spectroscopy
wine quality
machine learning modeling
weather
consumer acceptance prediction
data fusion
emotion recognition
facial expression recognition
galvanic skin response
machine learning
neural networks
sensory analysis
avocado
cultivars
preference mapping
sensory evaluation
sensory descriptive analysis
consumer science
unifloral honeys
botanical origin
physicochemical parameters
classification
natural language processing
deep learning
sensory science
flavor lexicon
long short-term memory
n/a
Acceso en línea:https://directory.doabooks.org/handle/20.500.12854/81064
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