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Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics

In this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing fresh cheese with the desired quality parameters. The study focuses on kombucha fresh cheese samples fortified with ground wild thyme, supercritical fluid extract of wild thyme, ground sage and sup...

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Hlavní autoři: Biljana Lončar, Lato Pezo, Mirela Iličić, Katarina Kanurić, Dajana Vukić, Jovana Degenek, Vladimir Vukić
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2024-02-01
Edice:Foods
Témata:
antimicrobial potential
antioxidant activity
<i>Salvia officinalis</i>
<i>Thymus serpyllum</i> L.
ANN modeling
optimal formulation
On-line přístup:https://www.mdpi.com/2304-8158/13/4/548
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