Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics

Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics

In this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing fresh cheese with the desired quality parameters. The study focuses on kombucha fresh cheese samples fortified with ground wild thyme, supercritical fluid extract of wild thyme, ground sage and sup...

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Bibliographic Details
Main Authors: Biljana Lončar, Lato Pezo, Mirela Iličić, Katarina Kanurić, Dajana Vukić, Jovana Degenek, Vladimir Vukić
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
antimicrobial potential
antioxidant activity
<i>Salvia officinalis</i>
<i>Thymus serpyllum</i> L.
ANN modeling
optimal formulation
Online Access:https://www.mdpi.com/2304-8158/13/4/548

Internet

https://www.mdpi.com/2304-8158/13/4/548

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