Add to ORKGThe paper analyzes the possibilities to non-destructively determine food quality (potatoes, eggs) by means of the spectra of transmission in the visible and near-infrared regions of the electromagnetic spectrum. The research includes the creation and testing of a training sample of representative samples and the evaluation of the possibilities for classification using Neural Classifier and Support Vector Machines method (SVM).Key words: non-destructive quality evaluation, pattern recognition, food quality, classifier
There is a clear need for application of proper methods for measuring food quality and safety in the...
Nowadays, the conventional biochemical methods used to differentiate and characterize rice types, bi...
n this paper we advocate the application of Artificial Intelligence techniques to quality assessment...
Abstract. The paper analyzes the possibilities to non-destructively determine food quality (potatoes...
This paper looks at some of the most important aspects related to sensory characteristics and exampl...
For food safety, quality control from the foodstuff production to the tasting of foods is needed and...
4Identification of chicken quality parameters is often inconsistent, time-consuming, and laborious. ...
This paper is a review of optical methods for online nondestructive food quality monitoring. The key...
Identification of chicken quality parameters is often inconsistent, time-consuming, and laborious. N...
The aim of this paper is to build a supervised intelligent classification model of food products suc...
A multi-group classifier based on the support vector machine (SVM) has been developed for use with ...
n this paper we advocate the application of Artificial Intelligence techniques to quality assessment...
Using trained panelists to evaluate sensory attributes is unfeasible when many samples must be evalu...
Consumer requirements for food quality in Europe have been changing in the past decades. Qualified f...
In food industry, quality and safety parameters are direct related with consumers’ health condition....
There is a clear need for application of proper methods for measuring food quality and safety in the...
Nowadays, the conventional biochemical methods used to differentiate and characterize rice types, bi...
n this paper we advocate the application of Artificial Intelligence techniques to quality assessment...
Abstract. The paper analyzes the possibilities to non-destructively determine food quality (potatoes...
This paper looks at some of the most important aspects related to sensory characteristics and exampl...
For food safety, quality control from the foodstuff production to the tasting of foods is needed and...
4Identification of chicken quality parameters is often inconsistent, time-consuming, and laborious. ...
This paper is a review of optical methods for online nondestructive food quality monitoring. The key...
Identification of chicken quality parameters is often inconsistent, time-consuming, and laborious. N...
The aim of this paper is to build a supervised intelligent classification model of food products suc...
A multi-group classifier based on the support vector machine (SVM) has been developed for use with ...
n this paper we advocate the application of Artificial Intelligence techniques to quality assessment...
Using trained panelists to evaluate sensory attributes is unfeasible when many samples must be evalu...
Consumer requirements for food quality in Europe have been changing in the past decades. Qualified f...
In food industry, quality and safety parameters are direct related with consumers’ health condition....
There is a clear need for application of proper methods for measuring food quality and safety in the...
Nowadays, the conventional biochemical methods used to differentiate and characterize rice types, bi...
n this paper we advocate the application of Artificial Intelligence techniques to quality assessment...