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https://dspace.ncfu.ru/handle/20.500.12258/18241
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DC Field | Value | Language |
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dc.contributor.author | Sadovoy, V. V. | - |
dc.contributor.author | Садовой, В. В. | - |
dc.date.accessioned | 2021-11-10T07:38:12Z | - |
dc.date.available | 2021-11-10T07:38:12Z | - |
dc.date.issued | 2021 | - |
dc.identifier.citation | Sadovoy, V.V., Voblikova, T.V., Morgunova, A.V. Using neural network technologies to assess the quality characteristics of food // IOP Conference Series: Earth and Environmental Science. - 2021. - Том 852. - Выпуск 127. - Номер статьи 012088. - DOI 10.1088/1755-1315/852/1/012088 | ru |
dc.identifier.uri | http://hdl.handle.net/20.500.12258/18241 | - |
dc.description.abstract | A method for assessing the recipe composition of multicomponent food products (for example, meat products) based on the results of studying the chemical and amino acid compositions of final products has been developed. The proposed method is based on the use of artificial intelligence to create a data array using neural networks and the assessment of compositions by cluster analysis of Kohonen networks-to determine the compliance of the recipe composition with the technical documentation indicators. | ru |
dc.language.iso | en | ru |
dc.publisher | IOP Publishing Ltd | ru |
dc.relation.ispartofseries | IOP Conference Series: Earth and Environmental Science | - |
dc.subject | Neural network technologies | ru |
dc.subject | Quality characteristics of food | ru |
dc.title | Using neural network technologies to assess the quality characteristics of food | ru |
dc.type | Статья | ru |
vkr.inst | Институт сервиса, туризма и дизайна (филиал) СКФУ в г. Пятигорске | ru |
Appears in Collections: | Статьи, проиндексированные в SCOPUS, WOS |
Files in This Item:
File | Size | Format | |
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scopusresults 1900 .pdf Restricted Access | 1.27 MB | Adobe PDF | View/Open |
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