Using neural networks to estimate the losses of ascorbic acid, total phenols, flavonoid, and antioxidant activity in asparagus during thermal treatments.

Abstract

Artificial neural networks (ANNs) with back-propagation algorithm were developed to predict the percentage loss of ascorbic acid, total phenols, flavonoid, and antioxidant activity in different segments of asparagus during water blanching at temperatures ranging from 65 to 95 degrees C as a function of blanching time and temperature. In this study, the one… (More)
DOI: 10.1021/jf903655a

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