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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Bibliografische gegevens

Hoofdauteurs:	Biljana Lončar, Lato Pezo, Mirela Iličić, Katarina Kanurić, Dajana Vukić, Jovana Degenek, Vladimir Vukić
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2024-02-01
Reeks:	Foods
Onderwerpen:	antimicrobial potential antioxidant activity <i>Salvia officinalis</i> <i>Thymus serpyllum</i> L. ANN modeling optimal formulation
Online toegang:	https://www.mdpi.com/2304-8158/13/4/548
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