Machine learning predictive model for evaluating the cooking characteristics of moisture conditioned and infrared heated cowpea
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Machine learning predictive model for evaluating the cooking characteristics of moisture conditioned and infrared heated cowpea
Authors
Keywords
-
Journal
Scientific Reports
Volume 12, Issue 1, Pages -
Publisher
Springer Science and Business Media LLC
Online
2022-06-03
DOI
10.1038/s41598-022-13202-4
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch
- (2021) Samson A. Oyeyinka et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology
- (2021) Opeolu M. Ogundele et al. MOLECULES
- Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures
- (2020) Jennifer V. Félix-Medina et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Exploring Açaí Seed (Euterpe oleracea) Pyrolysis Using Multi-component Kinetics and Thermodynamics Assessment Towards Its Bioenergy Potential
- (2020) José Luiz Francisco Alves et al. BioEnergy Research
- Optimization of the powder state to enhance the enrichment of functional mung bean protein concentrates obtained by dry separation
- (2020) Hong-Guang Zhu et al. POWDER TECHNOLOGY
- Optimization and evaluation of composite flour cookies prepared from germinated triticale, kidney bean and chickpea
- (2020) Mandeep Singh Sibian et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Toward urban sustainability and clean potable water: Prediction of water quality via artificial neural networks
- (2020) Thikra Dawood et al. JOURNAL OF CLEANER PRODUCTION
- Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review
- (2019) Opeolu M. Ogundele et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- A Comprehensive Review on Infrared Heating Applications in Food Processing
- (2019) Salam A. Aboud et al. MOLECULES
- Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour
- (2018) Gloria Aderonke Otunola et al. Food Science & Nutrition
- Effect of infrared heating of pre-soaked whole and dehulled bambara groundnut (Vigna subterranea) seeds on their cooking characteristics and microstructure
- (2018) Opeolu M. Ogundele et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas
- (2012) Eugénie Kayitesi et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Prediction of wheat quality parameters using near-infrared spectroscopy and artificial neural networks
- (2011) Ayse C. Mutlu et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon
- (2011) Kimondo E Ndungu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum)
- (2009) Ning Wang et al. FOOD CHEMISTRY
- Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)
- (2009) N. Wang et al. FOOD RESEARCH INTERNATIONAL
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started