title: Applications of artificial neural networks (ANNs) in food science.
abstract: Artificial neural networks (ANNs) have been applied in almost every aspect of food science over the past two decades, although most applications are in the development stage. ANNs are useful tools for food safety and quality analyses, which include modeling of microbial growth and from this predicting food safety, interpreting spectroscopic data, and predicting physical, chemical, functional and sensory properties of various food products during processing and distribution. ANNs hold a great deal of promise for modeling complex tasks in process control and simulation and in applications of machine perception including machine vision and electronic nose for food safety and quality control. This review discusses the basic theory of the ANN technology and its applications in food science, providing food scientists and the research community an overview of the current research and future trend of the applications of ANN technology in the field.
authors: Department of Family, Nutrition, and Exercise Sciences, Queens College, the City University of New York, Flushing, NY 11367-1597, USA. yiqun.huang@qc.cuny.edu
authors: Yiqun
authors: Y
authors: Huang
authors: Lars J
authors: LJ
authors: Kangas
authors: Barbara A
authors: BA
authors: Rasco
mesh_terms: D000465:Algorithms; D001185:Artificial Intelligence; D005285:Fermentation; D005516:Food Microbiology; D005524:Food Technology; D006801:Humans; D016571:Neural Networks, Computer; D011786:Quality Control; D012815:Signal Processing, Computer-Assisted; D013057:Spectrum Analysis