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Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment

Contributor(s):

Fuentes, Sigfredo

Material type: Text

Text

TextISBN:

9783040000000

Subject(s):

sensory||physicochemical measurements||artificial neural networks||near infra-red spectroscopy||wine quality||machine learning modeling||weather||consumer acceptance prediction||data fusion||emotion recognition||facial expression recognition||galvanic skin response||machine learning||neural networks||sensory analysis||avocado||cultivars||preference mapping||sensory evaluation||sensory descriptive analysis||consumer science||unifloral honeys||botanical origin||physicochemical parameters||classification||natural language processing||deep learning||sensory science||flavor lexicon||long short-term memory||n/a

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
E-Books	Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre		Available

English[eng]

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