Home Current Archive Editorial board Program News Contact
PDF download
Cite article
Share options
Informations, rights and permissions
Issue image
Vol 10, Issue 2, 2021
Pages: -
Review article
See full issue

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 

Metrics and citations
Abstract views: 23
PDF Downloads: 0
Google scholar: See link
Article content
Review article

Deep Learning Based Research on Quality Classification of Shiitake Mushrooms

By
Milan Vukic ,
Milan Vukic
Contact Milan Vukic

Faculty of Technology, University of Belgrade, Belgrade, Serbia

Administrator Stojanovic
Administrator Stojanovic

A i ovo je bitno, Ovo je moj, University of Belgrade, Belgrade, Serbia

National Oceanic and Atmospheric Administration, Washington D.C., United States

Abstract

There is a lack of dietary fiber and some essential amino acids in instant noodles. Enriching this popular food with protein fiber rich sources is important to improve the nutritional quality of noodles. The current study aims to enrich instant noodles by substituting wheat flour with lentil flour (7-35%: L7%, L21%, and L35%), soy-protein isolate (1-5%: S1%, S3% and S5%), egg-white protein (1-5: E1%, E3%, and E5%) and Spirulina platensis (1-5%: S.p1%, S.p3% and S.p5%). and Tthe physicochemical, microbial, textural, and sensorial properties of noodle samples were investigated. The spatial relationship between parameters was also evaljkbnkjbkuated based on Principal Component Analysis (PCA) to select the suitable noodle formulation. 

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.