Architectures of artificial neural networks for predicting shelf-life of oil-in-water emulsion

Published: 1 December 2016| Version 3 | DOI: 10.17632/wmx3gwj574.3
Contributors:
Varuzhan Sarkisyan,
Irina Glazkova

Description

This data includes information on structures of 6 artificial neural networks aimed to analyze data from the shelf-life testing experiment and predict the changes in peroxide value, creaming index and total sensory value during the period of storage.

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Categories

Food Science, Artificial Neural Networks, Lipid Oxidation, Food Emulsion, Shelf Life of Foods

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