ArticleFoods (Basel, Switzerland)2026
Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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
1 citing paper in PubMed.
- Emerging Processing, Preservation, and Quality-Monitoring Technologies: Toward Sustainable and Intelligent Agri-Food Systems.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
10 authors.
Funding
Abstract
Crackers are a popular and convenient snack; however, the baking process can produce neo-formed contaminants (NFCs), such as acrylamide (AA) and 5-hydroxymethylfurfural (HMF), through non-enzymatic browning reactions. Conventional analytical methods for quantifying these NFCs are complex, labor-intensive, and require specialized personnel. The main objective of this study was to develop computer vision (CV) models based on surface digital image analysis for the rapid prediction of AA and HMF in crackers. Therefore, five baking temperatures (160, 170, 180, 190, and 200 °C) and times (15, 20, 25, 30, and 35 min) were tested and analyzed using CV alongside conventional analytical methods. CV estimates and analytical measurements for AA (4.35-829 µg kg
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