Prediction acrylamide contents in fried dough twist based on the application of artificial neural network

Prediction acrylamide contents in fried dough twist based on the application of artificial neural network

Acrylamide forms through the reaction between reducing sugars and asparagine in the thermal processing of food. Detection measures like LC-MS, HPLC are time-consuming and costly, which inspired us to use back propagation-artificial neural networks (BP-ANN) based on a genetic algorithm to establish a...

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Bibliographic Details
Main Authors: Xinyu Wu, Haiyang Yan, Yue Cao, Yuan Yuan
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Fried dough twist
Back propagation artificial neural network (BP-ANN)
Acrylamide
Frying conditions
Correlation analysis
Prediction model
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008952
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