Autor:	Arteaga, G.E., Nakai, S.
Předmět:	FOAM ARTIFICIAL neural networks
Zdroj:	Journal of Food Science (Wiley-Blackwell); Sep/Oct93, Vol. 58 Issue 5, p1152, 5p, 2 Diagrams, 4 Charts, 6 Graphs
Abstrakt:	Presents a development of artificial neural networks (ANN) for predicting foam capacity and stability and the emulsion activity index. Use of physicochemical properties of 11 food-related proteins; Comparison of the prediction accuracy of ANN to that of principal component regression (PCR); Indication of fluorescence probe hydrophobicity.
Databáze:	Complementary Index
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