European Food Research and Technology最新文献_第4页

Valorization of plant proteins for meat analogues design—a comprehensive review 植物蛋白在肉类类似物设计中的应用--综述

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-15 DOI: 10.1007/s00217-024-04565-1

Shahida Anusha Siddiqui, Ibrahim Khalifa, Tao Yin, Mohamed K. Morsy, Ramy M. Khoder, Molla Salauddin, Wasiya Farzana, Sonu Sharma, Nauman Khalid

{"title":"Valorization of plant proteins for meat analogues design—a comprehensive review","authors":"Shahida Anusha Siddiqui, Ibrahim Khalifa, Tao Yin, Mohamed K. Morsy, Ramy M. Khoder, Molla Salauddin, Wasiya Farzana, Sonu Sharma, Nauman Khalid","doi":"10.1007/s00217-024-04565-1","DOIUrl":"10.1007/s00217-024-04565-1","url":null,"abstract":"<div><p>Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint suggests that there are exciting prospects to reformulate meat products that are produced more sustainably and may also have health benefits by substituting high-protein nonmeat ingredients for some of the meat. Considering these pre-existing conditions, this review critically reviews recent data on extenders from several sources, including pulses, plant-based components, plant byproducts, and unconventional sources. We used the related keywords from Scopus-database without limiting the publishing date. With an emphasis on how these findings may impact the sustainability of meat products, it sees them as a great chance to enhance the functional quality and technological profile of meat. Therefore, to promote sustainability, meat alternatives such as plant-based meat equivalents are being made available. To boost consumer acceptability of these goods, further initiatives should also be developed to enhance the functioning of these innovative food items and increase public knowledge of plant-based meat analogues.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2479 - 2513"},"PeriodicalIF":3.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04565-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140976359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis 利用挥发性化合物鉴定咖啡掺假物：标记化合物和非目标分析

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-14 DOI: 10.1007/s00217-024-04563-3

João Carlos de Souza, Cinthia de Carvalho Couto, Alexandra Mara Goulart Nunes Mamede, Patrícia Valderrama, Aline Theodoro Toci, Otniel Freitas-Silva

{"title":"Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis","authors":"João Carlos de Souza, Cinthia de Carvalho Couto, Alexandra Mara Goulart Nunes Mamede, Patrícia Valderrama, Aline Theodoro Toci, Otniel Freitas-Silva","doi":"10.1007/s00217-024-04563-3","DOIUrl":"10.1007/s00217-024-04563-3","url":null,"abstract":"<div><p>Coffee is one of the most highly valued, consumed and comercialized foods in the world. Due to its considerable importance, it has become the target of numerous adulterations. Detecting a possible adulteration and the presence of additional adulterants in coffee has become an issue of great concern mainly because the compounds used as adulterants exhibit physical features very similar to ground roasted coffee. Aiming to overcome these difficulties, this work reports the development and application of a relatively faster, highly effective and reliable method for the detection and identification of adulterations in roasted coffee through the analysis of the composition of the volatile fraction in the presence of adulterants such as rice, corn, soybeans and barley. The proposed method was based on gas chromatography coupled with mass spectrometry (GC–MS) and chemometric tools. The application of the method led to the exclusive identification of many compounds in the volatile fraction of the adulterants investigated. The adulterants, despite having compounds similar to coffee, differed in terms of their volatile profiles, and consisted mainly of hydrocarbons, aldehydes, esters and carboxylic acids. Among all the compounds identified, five compounds were found to be the main determinants of adulteration: 2-furanmethanol-acetate, 2-methoxy-4-vinylphenol, 5-methyl-2-furancarboxaldehyde, 2-furanmethanol and glycerol-1,2-diacetate.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2639 - 2649"},"PeriodicalIF":3.0,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140978715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder 研究含有干豆粉的乳液的界面和体积流变特性

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-14 DOI: 10.1007/s00217-024-04566-0

Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan

{"title":"Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder","authors":"Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan","doi":"10.1007/s00217-024-04566-0","DOIUrl":"10.1007/s00217-024-04566-0","url":null,"abstract":"<div><p>This study aimed to investigate the impact of varying proportions of dry bean powder on the rheological properties of oil-in-water emulsions. Emulsions were formulated utilizing xanthan gum or dry bean powder across a range of concentrations, including 1%, 3%, 5%, and 7%. Additionally, a control emulsion (CTR) was formulated using xanthan gum exclusively. The rheological properties of the resulting emulsions, both linear and nonlinear, were characterized. Moreover, the correlation between microstructural attributes and the interfacial rheological response within these emulsion systems was thoroughly examined. A prominent observation was the occurrence of shear thinning, characterized by a reduction in viscosity under applied shear stress. Notably, the control emulsion (CTR) displayed the lowest interfacial viscosity values, whereas emulsions incorporating increasing proportions of dry bean powder demonstrated a proportional rise in interfacial viscosity. The highest consistency coefficient and apparent viscosity was recorded in the 7%DB sample with a value of 3.23 Pa.sn and 0.56 Pa.s, respectively. This suggests that emulsions formulated with dry bean powder may yield a more resilient interfacial film, attributed to the protein content inherent in dry beans. The establishment of a viscoelastic interfacial layer facilitated by dry bean powder in appropriate concentrations significantly contributes to the long-term stability of the emulsion. Unraveling the intricate relationship between interfacial behaviors holds paramount importance in advocating for the utilization of dry bean powder as a plant-based protein source. In conclusion, the incorporation of dry bean powder enhances the formation of interfacial films in O/W emulsions.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2659 - 2668"},"PeriodicalIF":3.0,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04566-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140980493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The hydrates of chlorogenic acid in its aqueous solution and in stored food products 绿原酸水溶液和储存食品中的水合物

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-13 DOI: 10.1007/s00217-024-04567-z

Andrzej L. Dawidowicz, Rafał Typek, Piotr Hołowiński, Małgorzata Olszowy-Tomczyk

{"title":"The hydrates of chlorogenic acid in its aqueous solution and in stored food products","authors":"Andrzej L. Dawidowicz, Rafał Typek, Piotr Hołowiński, Małgorzata Olszowy-Tomczyk","doi":"10.1007/s00217-024-04567-z","DOIUrl":"10.1007/s00217-024-04567-z","url":null,"abstract":"<div><p>Chlorogenic acids (CQAs), a large family of naturally occurring esters of quinic acid with one, two or even three cinnamic acids moieties and/or moieties of cinnamic acids derivatives, supplied to human organisms mainly with coffee, tea, fruit and vegetables, have been among the most frequently studied polyphenols. Of these, caffeic acid esters predominate, and 5-O-caffeoylquinic acid (5-CQA) is their main and most widespread representative. Recently performed studies have shown that after removing water from the aqueous solution of 5-CQA, its dry residue contains two hydrates of this compound, each consisting of two 5-CQA molecules and two molecules of H<sub>2</sub>O (2 × 5-CQA*2xH<sub>2</sub>O). The results presented in the paper not only define the characteristic features of 5-CQA but, more importantly, offer solid evidence that 5-CQA hydrates begin to form already in the aqueous solution of 5-CQA immediately after the dissolution of this compound and that the analogous process can occur in food products containing 5-CQA during their storage. Moreover, the performed experiments indicate the validity of the hypothesis that 5-CQA hydrates are formed by active collisions of 5-CQA molecules with monomeric/dimeric water molecules existing in trace amount in strongly associated aqueous systems. The presence of 5-CQA hydrates in liquid food products may have a significant impact on the assessment of some of their physicochemical properties as well as their biochemical activity.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2669 - 2680"},"PeriodicalIF":3.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04567-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

LC–MS/MS analysis of pyrrolizidine alkaloids in bee bread and commercial pollen from Brazil LC-MS/MS 分析巴西蜜蜂面包和商业花粉中的吡咯烷生物碱

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-12 DOI: 10.1007/s00217-024-04573-1

Siluana Katia Tischer Seraglio, Patricia Brugnerotto, Carolina Turnes Pasini Deolindo, Everton Blainski, Denilson Dortzbach, Bianka de Oliveira Santana, Rodrigo Barcellos Hoff, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa

{"title":"LC–MS/MS analysis of pyrrolizidine alkaloids in bee bread and commercial pollen from Brazil","authors":"Siluana Katia Tischer Seraglio, Patricia Brugnerotto, Carolina Turnes Pasini Deolindo, Everton Blainski, Denilson Dortzbach, Bianka de Oliveira Santana, Rodrigo Barcellos Hoff, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa","doi":"10.1007/s00217-024-04573-1","DOIUrl":"10.1007/s00217-024-04573-1","url":null,"abstract":"<div><p>Beehive products, particularly pollen, are among the foodstuffs that may contain pyrrolizidine alkaloids (PAs), prompting concern due to their negative effects on humans, such as hepatotoxic potential. Based on these aspects, this study represents the first investigation into eight PAs present in samples of bee bread (<i>n</i> = 16) and commercial pollens (<i>n</i> = 15) from Brazil utilizing liquid chromatography coupled to mass spectrometry in tandem. Our findings showed the presence of at least two PAs in all samples analyzed (<i>n</i> = 31), with monocrotaline, senecionine, senecionine <i>N-</i>oxide, and retrorsine emerging as the most frequently abundant in the Brazilian samples. The PAs sum varied widely (from 268 to 263,849 µg kg<sup>−1</sup>), with 77.4% of the samples exceeding the maximum limit established by the European Union (500 µg kg<sup>−1</sup>). Therefore, this study demonstrates that bee pollen and bee bread are foods with high levels of PAs and highlights that further studies related to PAs and beehive products are necessary so that actions are taken to minimize risks to consumers and safeguard the beekeeping industry.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2757 - 2765"},"PeriodicalIF":3.0,"publicationDate":"2024-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate 地理产地对单一产地黑巧克力的物理和生物活性参数的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-12 DOI: 10.1007/s00217-024-04558-0

José Cartas, Nuno Alvarenga, Ana Partidário, Manuela Lageiro, Cristina Roseiro, Helena Gonçalves, António Eduardo Leitão, Carlos Marques Ribeiro, João Dias

{"title":"Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate","authors":"José Cartas, Nuno Alvarenga, Ana Partidário, Manuela Lageiro, Cristina Roseiro, Helena Gonçalves, António Eduardo Leitão, Carlos Marques Ribeiro, João Dias","doi":"10.1007/s00217-024-04558-0","DOIUrl":"10.1007/s00217-024-04558-0","url":null,"abstract":"<div><p>Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from a moderate consumption. Therefore, the quantification of the bioactive compounds of different types of cocoa, from different geographical origins, is of great importance to recognize the importance of single origin dark chocolate from the nutritional point of view. Dark chocolate produced from Amelonado variety presented higher values of hardness (5592 g), plastic viscosity (2.87 Pa.s) and yield value (12.91 Pa). Both dark chocolates from Peru, Piura Blanco and Chuncho, presented higher results in total phenolic content, total antioxidant capacity, caffeine and vitamin E. Additionally, sample Piura Blanco presented a higher content of theobromine (720.7 mg/100 g), lactic acid (1153.2 mg/100 g), succinic acid (679.4 mg/100 g) and oxalic acid (468.5 mg/100 g). On the other hand, chocolate from São Tomé presented a higher content of sucrose (38.22%) and SFA (62.38% of total fat). The results obtained demonstrate the existence of heterogeneity in cocoa varieties, supporting decision-makers in the selection of the most suitable cocoa for specific market needs.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2569 - 2580"},"PeriodicalIF":3.0,"publicationDate":"2024-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04558-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioactive capacity of peanuts with different coat colors 不同皮色花生的生物活性能力

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-11 DOI: 10.1007/s00217-024-04572-2

Gilson Gustavo Lucinda Machado, Ana Beatriz Silva Araújo, Ana Cristina Freitas de Oliveira Meira, Carlos Henrique Milagres Ribeiro, Ingrid Alves Santos, Lorrane Ribeiro de Souza, Elano Pinheiro Pereira, Eduardo Valério de Barros Vilas Boas

{"title":"Bioactive capacity of peanuts with different coat colors","authors":"Gilson Gustavo Lucinda Machado, Ana Beatriz Silva Araújo, Ana Cristina Freitas de Oliveira Meira, Carlos Henrique Milagres Ribeiro, Ingrid Alves Santos, Lorrane Ribeiro de Souza, Elano Pinheiro Pereira, Eduardo Valério de Barros Vilas Boas","doi":"10.1007/s00217-024-04572-2","DOIUrl":"10.1007/s00217-024-04572-2","url":null,"abstract":"<div><p>The present work aimed to evaluate three varieties of peanut (<i>Arachis hypogaea</i> L.) regarding the content of anthocyanins and total phenolics, antioxidant activity, phenolic profile and the alkaloids trigonelline and theobromine. The total phenolic content was analyzed by the Fast-Blue and Folin–Ciocalteau methods, while the antioxidant activity was analyzed by the β-carotene/linoleic acid, ABTS<sup>+</sup> and FRAP methods. The phenolic profile and alkaloids were determined using high performance liquid chromatography (HPLC–DAD-UV–Vis). Peanuts with beige shells stood out with higher antioxidant activity and total phenolic content, while peanuts with purple shells stood out with higher anthocyanin content. Eight phenolic compounds and the alkaloids trigonelline and theobromine have been identified in peanut varieties. However, only four phenolics (gallic, syringic, ferulic and transcinnamic acids), in addition to the two alkaloids, were identified simultaneously in the three varieties studied. Chlorogenic acid was absent in red and purple-seeded varieties, catechin and resveratrol in varieties with red and beige coats, and p-coumaric acid in those with beige coats. For the first time, trigonelline and theobromine were identified in peanuts. Therefore, the bioactive composition and antioxidant activity of peanuts depend on its genotype.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2745 - 2756"},"PeriodicalIF":3.0,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke 用快速热解液体烟熏处理牛里脊牛排的感官评估

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-09 DOI: 10.1007/s00217-024-04531-x

Xing Xin, Khadijehbeigom Ghoreishi, Sagar Mehta, Chathurika Samarakoon, Saeid Baroutian

引用次数: 0

Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches 通过分散处理确定两种商用高淀粉玉米淀粉中直链淀粉的链长分布

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-08 DOI: 10.1007/s00217-024-04564-2

Josué Moreno-Zaragoza, Tomy J. Gutiérrez, Luis A. Bello-Pérez

{"title":"Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches","authors":"Josué Moreno-Zaragoza, Tomy J. Gutiérrez, Luis A. Bello-Pérez","doi":"10.1007/s00217-024-04564-2","DOIUrl":"10.1007/s00217-024-04564-2","url":null,"abstract":"<div><p>An accurate characterization of the fine molecular structure of starch in terms of the chain length distribution (CLD) of amylopectin requires complete dispersion of the starch in a solvent, either buffer or water and the non-interference of this on the subsequent enzymatic debranching of starch with isoamylase (pretreatments before determining the CLD). In this study, the HYLON V and HYLON VII starches (commercial high-amylose corn starches) were selected, since high-amylose starches typically present difficulties in their dispersion and, therefore, the study of their fine structure can commonly present errors. The goal of this research was to study two water dispersion treatments (1. boiling water for 1 h and 2. autoclaving at 120 °C and 15 Psi for 15 min) to achieve a fast and reliable method of the fine structure of two high-amylose corn starches using high-performance size exclusion chromatography coupled with a refractive index detector (HPSEC-RID) and high-performance anion-exchange chromatography coupled a pulsed amperometric detector (HPAEC-PAD). The HPSEC-RID chromatograms of both starches showed better resolution using autoclaving than boiling water treatment. The two starches tested had higher amylose and degree of polymerization (DP) values utilizing the autoclaving than the boiling water treatment. However, no appreciable differences were observed in the CLD values employing HPAEC-PAD for either of the two water dispersion treatments. Lastly, the water dispersion treatment by autoclaving before enzymatic debranching is recommended to obtain a more accurate quantification of the amylose content of high-amylose starches.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2651 - 2657"},"PeriodicalIF":3.0,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Design and performance analysis of decision tree learning model for classification of dry and cooked rice samples 用于干饭和熟饭样品分类的决策树学习模型的设计和性能分析

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-07 DOI: 10.1007/s00217-024-04555-3

Suman Kumar Bhattacharyya, Sagarika Pal

{"title":"Design and performance analysis of decision tree learning model for classification of dry and cooked rice samples","authors":"Suman Kumar Bhattacharyya, Sagarika Pal","doi":"10.1007/s00217-024-04555-3","DOIUrl":"10.1007/s00217-024-04555-3","url":null,"abstract":"<div><p>Ensuring accurate classification of rice as either cooked or dry is vital for food safety, as improperly stored or cooked rice contain harmful bacteria, emphasizing the importance of maintaining and monitoring food safety standards. In the field of image analysis and food classification, classifying dry and cooked rice samples using photographs is an interesting but difficult task. The main challenge stems from the minute visual variations between cooked and dry rice, which has not always displayed distinct traits that are easily observable by machines. Hence, various machine learning algorithms were implemented to effectively mitigate this issue. However, the existing works have not analysed the physicochemical characteristics due to non-destructive type of experimentation method with image processing. To overcome this issue, this work develops the Classification and Regression Tree (CART) of Decision Tree Learning method for classifying the rice grain samples as dry or cooked based on the physicochemical characteristics such as morphological, texture and color features, which in turn gain an exhaustive facts of rice quality in diverse state. Initially, the images are captured, pre-processed and the features are extracted. From the extracted features, the rice samples are classified as dry and cooked using DT and the results are compared with the existing algorithms like K-Nearest Neighbour (KNN) and Support Vector Machine (SVM). The comparative analysis of these classification algorithms infers the outperformance of the DT learning model under morphological, texture and color features in terms of accuracy, error, precision, recall and F-score.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2529 - 2544"},"PeriodicalIF":3.0,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0