Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic

This study investigates the optimization of bioactive components in thermosonicated black carrot juice using response surface methodology (RSM) and gradient boosting (GB) modeling techniques. Thermosonication, a combination of ultrasound and heat, was applied to enhance the nutritional quality of bl...

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Autors principals:	Seydi Yıkmış, Melikenur Türkol, Ishak Pacal, Aylin Duman Altan, Nazlı Tokatlı, Gholamreza Abdi, Nazan Tokatlı Demirok, Rana Muhammad Aadil
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2025-01-01
Col·lecció:	Food Chemistry: X
Matèries:	Thermosonication black carrot juice phenolics fuzzy logic response surface methodology gradient boosting
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2590157524009842
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