Reduction of acrylamide by taurine in aqueous and potato chip model systems
✍ Scribed by Dong-Chul Shin; Cheong-Tae Kim; Young-Chul Lee; Woo-Jong Choi; Young-Jun Na; Kwang-Won Lee
- Book ID
- 116488770
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 282 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0963-9969
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## Abstract The artificial neural network (ANN) modeling approach was used to predict acrylamide formation and browning ratio (%) in potato chips as influenced by time×temperature covariants. A series of feed‐forward type network models with back‐propagation training algorithm were developed. Among
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