ArticleFoods (Basel, Switzerland)2022
The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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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.
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Who cites it
5 citing papers in PubMed.
- Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Foods (Basel, Switzerland) · 2023Article
- Review
- Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors.Foods (Basel, Switzerland) · 2023Article
- The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers.Molecules (Basel, Switzerland) · 2022Article
- Assessment of the Bioaccessibility of Carotenoids in Goji Berry (Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food processing allows for maintaining the quality of perishable products and extending their shelf life. Nondestructive procedures combining image analysis and machine learning can be used to control the quality of processed foods. This study was aimed at developing an innovative approach to distinguishing fresh and lacto-fermented red bell pepper samples involving selected image textures and machine learning algorithms. Before processing, the pieces of fresh pepper and samples subjected to spontaneous lacto-fermentation were imaged using a digital camera. The texture parameters were extracted from images converted to different color channels
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