The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning

Food processing allows for maintaining the quality of perishable products and extending their shelf life. Nondestructive procedures combining image analysis and machine learning can be used to control the quality of processed foods. This study was aimed at developing an innovative approach to distin...

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Detalles Bibliográficos
Autores principales: Ropelewska, Ewa, Sabanci, Kadir, Aslan, Muhammet Fatih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563776/
https://www.ncbi.nlm.nih.gov/pubmed/36230030
http://dx.doi.org/10.3390/foods11192956

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563776/
https://www.ncbi.nlm.nih.gov/pubmed/36230030
http://dx.doi.org/10.3390/foods11192956

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