Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts.
Identifieur interne : 000D73 ( Ncbi/Checkpoint ); précédent : 000D72; suivant : 000D74Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts.
Auteurs : Safa Karaman [Turquie] ; Ismet Ozturk ; Hasan Yalcin ; Ahmed Kayacier ; Osman SagdicSource :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2012.
English descriptors
- KwdEn :
- Antioxidants (metabolism), Citrus sinensis, Food Preservation (methods), Food Storage, Fruit, Fuzzy Logic, Helianthus (chemistry), Humans, Linear Models, Malus, Models, Biological, Neural Networks (Computer), Oxidation-Reduction, Peroxides (metabolism), Plant Extracts (metabolism), Plant Oils (metabolism), Plant Tubers, Solanum tuberosum.
- MESH :
- chemical , metabolism : Antioxidants, Peroxides, Plant Extracts, Plant Oils.
- chemistry : Helianthus.
- methods : Food Preservation.
- Citrus sinensis, Food Storage, Fruit, Fuzzy Logic, Humans, Linear Models, Malus, Models, Biological, Neural Networks (Computer), Oxidation-Reduction, Plant Tubers, Solanum tuberosum.
Abstract
Apple pomace, orange peel and potato peel, which have important antioxidative compounds in their structures, are byproducts obtained from fruit or vegetable processing. Use of vegetable extracts is popular and a common technique in the preservation of vegetable oils. Utilization of apple pomace, orange peel and potato peel extracts as natural antioxidant agents in refined sunflower oil during storage in order to reduce or retard oxidation was investigated. All byproduct extracts were added at 3000 ppm to sunflower oil and different nonlinear models were constructed for the estimation of oxidation parameters.
DOI: 10.1002/jsfa.4540
PubMed: 21769881
Affiliations:
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pubmed:21769881Le document en format XML
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H" first="Hasan" last="Yalcin">Hasan Yalcin</name></author><author><name sortKey="Kayacier, Ahmed" sort="Kayacier, Ahmed" uniqKey="Kayacier A" first="Ahmed" last="Kayacier">Ahmed Kayacier</name></author><author><name sortKey="Sagdic, Osman" sort="Sagdic, Osman" uniqKey="Sagdic O" first="Osman" last="Sagdic">Osman Sagdic</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2012">2012</date><idno type="RBID">pubmed:21769881</idno><idno type="pmid">21769881</idno><idno type="doi">10.1002/jsfa.4540</idno><idno type="wicri:Area/PubMed/Corpus">000648</idno><idno type="wicri:Area/PubMed/Curation">000648</idno><idno type="wicri:Area/PubMed/Checkpoint">000648</idno><idno type="wicri:Area/Ncbi/Merge">000D73</idno><idno type="wicri:Area/Ncbi/Curation">000D73</idno><idno type="wicri:Area/Ncbi/Checkpoint">000D73</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts.</title><author><name sortKey="Karaman, Safa" sort="Karaman, Safa" uniqKey="Karaman S" first="Safa" last="Karaman">Safa Karaman</name><affiliation wicri:level="1"><nlm:affiliation>Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri, Turkey. skaraman@erciyes.edu.tr</nlm:affiliation><country xml:lang="fr">Turquie</country><wicri:regionArea>Food Engineering Department, Engineering Faculty, Erciyes University, 38039 Kayseri</wicri:regionArea><wicri:noRegion>38039 Kayseri</wicri:noRegion></affiliation></author><author><name sortKey="Ozturk, Ismet" sort="Ozturk, Ismet" uniqKey="Ozturk I" first="Ismet" last="Ozturk">Ismet Ozturk</name></author><author><name sortKey="Yalcin, Hasan" sort="Yalcin, Hasan" uniqKey="Yalcin H" first="Hasan" last="Yalcin">Hasan Yalcin</name></author><author><name sortKey="Kayacier, Ahmed" sort="Kayacier, Ahmed" uniqKey="Kayacier A" first="Ahmed" last="Kayacier">Ahmed Kayacier</name></author><author><name sortKey="Sagdic, Osman" sort="Sagdic, Osman" uniqKey="Sagdic O" first="Osman" last="Sagdic">Osman Sagdic</name></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2012" type="published">2012</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Antioxidants (metabolism)</term><term>Citrus sinensis</term><term>Food Preservation (methods)</term><term>Food Storage</term><term>Fruit</term><term>Fuzzy Logic</term><term>Helianthus (chemistry)</term><term>Humans</term><term>Linear Models</term><term>Malus</term><term>Models, Biological</term><term>Neural Networks (Computer)</term><term>Oxidation-Reduction</term><term>Peroxides (metabolism)</term><term>Plant Extracts (metabolism)</term><term>Plant Oils (metabolism)</term><term>Plant Tubers</term><term>Solanum tuberosum</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Antioxidants</term><term>Peroxides</term><term>Plant Extracts</term><term>Plant Oils</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Helianthus</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Preservation</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term><term>Food Storage</term><term>Fruit</term><term>Fuzzy Logic</term><term>Humans</term><term>Linear Models</term><term>Malus</term><term>Models, Biological</term><term>Neural Networks (Computer)</term><term>Oxidation-Reduction</term><term>Plant Tubers</term><term>Solanum tuberosum</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Apple pomace, orange peel and potato peel, which have important antioxidative compounds in their structures, are byproducts obtained from fruit or vegetable processing. Use of vegetable extracts is popular and a common technique in the preservation of vegetable oils. Utilization of apple pomace, orange peel and potato peel extracts as natural antioxidant agents in refined sunflower oil during storage in order to reduce or retard oxidation was investigated. All byproduct extracts were added at 3000 ppm to sunflower oil and different nonlinear models were constructed for the estimation of oxidation parameters.</div></front></TEI><affiliations><list><country><li>Turquie</li></country></list><tree><noCountry><name sortKey="Kayacier, Ahmed" sort="Kayacier, Ahmed" uniqKey="Kayacier A" first="Ahmed" last="Kayacier">Ahmed Kayacier</name><name sortKey="Ozturk, Ismet" sort="Ozturk, Ismet" uniqKey="Ozturk I" first="Ismet" last="Ozturk">Ismet Ozturk</name><name sortKey="Sagdic, Osman" sort="Sagdic, Osman" uniqKey="Sagdic O" first="Osman" last="Sagdic">Osman Sagdic</name><name sortKey="Yalcin, Hasan" sort="Yalcin, Hasan" uniqKey="Yalcin H" first="Hasan" last="Yalcin">Hasan Yalcin</name></noCountry><country name="Turquie"><noRegion><name sortKey="Karaman, Safa" sort="Karaman, Safa" uniqKey="Karaman S" first="Safa" last="Karaman">Safa Karaman</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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