Optimization of Theanine-Glucose Maillard Reaction Conditions Based on Artificial Neural Network Coupled Genetic Algorithm (BP-GA)

In order to comprehensively evaluate the Maillard reaction system and optimize the conditions of theanine-glucose Maillard reaction, an artificial neural network coupled genetic algorithm (BP-GA) model for the comprehensive evaluation value of theamine-glucose Maillard reaction was herein constructe...

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Bibliographic Details
Main Authors: Yicong QU, Shaorong ZHANG, Liyong LUO, Liang ZENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-12-01
Series:Shipin gongye ke-ji
Subjects:
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020165