Efficiency of Identification of Blackcurrant Powders Using Classifier Ensembles.

In the modern times of technological development, it is important to select adequate methods to support various food and industrial problems, including innovative techniques with the help of artificial intelligence (AI). Effective analysis and the speed of algorithm implementation are key points in assessing the quality of food products. Non-invasive solutions are being sought to achieve high accuracy in the classification and evaluation of various food products.

The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation.

The aim of the present study was to increase the value of rice protein concentrate (RPC) by improving the functional properties of a preparation subjected to acetylation and analyze the impact of this chemical modification on chemical composition, digestibility, and protein patterning using SDS-PAGE electrophoresis and FT-IR spectroscopy. In the modified samples, the protein content increased (80.90-83.

The Process of Pasting and Gelling Modified Potato Starch with LF-NMR.

Currently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native starch with temperature changes. As a result, it was found that the suggested method of starch modification with the use of microwave power of 150 W/h had an impact on the change in starch granules.

Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration.

Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolymers, including starch. The applicability of native starches in the food industry is partially limited; therefore, the functional properties of starch are often improved by means of physical and/or chemical modification.

Deep and Machine Learning Using SEM, FTIR, and Texture Analysis to Detect Polysaccharide in Raspberry Powders.

In the paper, an attempt was made to use methods of artificial neural networks (ANN) and Fourier transform infrared spectroscopy (FTIR) to identify raspberry powders that are different from each other in terms of the amount and the type of polysaccharide. Spectra in the absorbance function (FTIR) were prepared as well as training sets, taking into account the structure of microparticles acquired from microscopic images with Scanning Electron Microscopy (SEM). In addition to the above, Multi-Layer Perceptron Networks (MLPNs) with a set of texture descriptors (machine learning) and Convolution Neural Network (CNN) with bitmap (deep learning) were devised, which is an innovative attitude to solving this issue.

Water Behavior of Emulsions Stabilized by Modified Potato Starch.

Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NMR) in oil-in-water emulsions obtained with the use of physically or chemically modified potato starch.

LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage.

The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the H NMR method, as well as the texture of gluten-free bread during 6-day storage. It was noticed that the bread crumb containing CP has lower water transport rate than the control bread crumb, while concluding that 2% CP stabilizes water transport throughout the entire staling time range. The NMR analyzes showed that the initial T values are the higher, the more starch has been replaced with the CP, however, after 6 days of storage, all tested samples are characterized by similar values of the T parameter.

Molecular Analysis of Retrogradation of Corn Starches.

Changes of the molecular dynamics of water in 5% corn starch pastes and 5% systems composed of starch and non-starchy hydrocolloid were studied during short and long term retrogradation. Low Field NMR was used to record mean correlation times (τ) of water molecules. This molecular parameter reflects the rotation of water molecules within the network of paste.

Gluten-Free Bread with Cricket Powder-Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product.

Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition to the enrichment of gluten-free foods. This paper is a report on the results of starch substitution with CP (at 2%, 6% and 10%) on the properties of dough and bread.