Evidence map›Paper›PMID 33761072›Full record

ArticleEnvironmental science and pollution research international2022

Enhancement of nutritional value of fried fish using an artificial intelligence approach.

Tithli Sadhu, Indrani Banerjee, Sandip Kumar Lahiri, Jitamanyu Chakrabarty

Abstract read
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In one paragraph

Article in Environmental science and pollution research international, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Review
  2. Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Tithli SadhuDepartment of Chemistry, National Institute of Technology Durgapur, Mahatma Gandhi Avenue, Durgapur, West Bengal, 713209, India.
Indrani BanerjeeDepartment of Chemistry, National Institute of Technology Durgapur, Mahatma Gandhi Avenue, Durgapur, West Bengal, 713209, India.
Sandip Kumar LahiriDepartment of Chemical Engineering, National Institute of Technology Durgapur, Durgapur, India.
Jitamanyu ChakrabartyDepartment of Chemistry, National Institute of Technology Durgapur, Mahatma Gandhi Avenue, Durgapur, West Bengal, 713209, India. jitamanyu.chakrabarty@ch.nitdgp.ac.in.ORCID http://orcid.org/0000-0003-2407-8219

Funding

Department of Higher Education, Science & Technology and Biotechnology, Govt. of West Bengal, India 839(Sanc.)/ST/P/S&T/1G-28/2016
6 · The paper itself

Abstract

Frying affects the nutritional quality of fish detrimentally. In this study, using Catla catla and mustard oil, experiments were carried out in varying temperatures (140-240 °C), times (5-20 min), and oil amounts (25-100 ml/kg of fish) which established drastic reduction of 44.97% and 99.40% for polyunsaturated fatty acid (PUFA)/saturated fatty acids (SFA) and index of atherogenicity (IA) profile, respectively. Artificial neural network (ANN) was implemented successfully to provide an association between the independent inputs with dependent outputs (values of R

Indexed as

Artificial IntelligenceFatty Acids, UnsaturatedAnimalsFatty AcidsNeural Networks, ComputerNutritive ValueFatty AcidsFatty Acids, UnsaturatedArtificial neural networkFishFryingGenetic algorithmMulti-objective genetic algorithmNutritional valueParticle swarm optimization

Identifiers

PMID33761072

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.