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

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

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

Afiliación

Sadhu T; Department of Chemistry, National Institute of Technology Durgapur, Mahatma Gandhi Avenue, Durgapur, West Bengal, 713209, India.
Banerjee I; Department of Chemistry, National Institute of Technology Durgapur, Mahatma Gandhi Avenue, Durgapur, West Bengal, 713209, India.
Lahiri SK; Department of Chemical Engineering, National Institute of Technology Durgapur, Durgapur, India.
Chakrabarty J; Department of Chemistry, National Institute of Technology Durgapur, Mahatma Gandhi Avenue, Durgapur, West Bengal, 713209, India. jitamanyu.chakrabarty@ch.nitdgp.ac.in.

Environ Sci Pollut Res Int ; 29(14): 20048-20063, 2022 Mar.

Article en En | MEDLINE | ID: mdl-33761072

Asunto(s)

Inteligencia Artificial; Ácidos Grasos Insaturados; Animales; Ácidos Grasos; Redes Neurales de la Computación; Valor Nutritivo

Palabras clave

Artificial neural network; Fish; Frying; Genetic algorithm; Multi-objective genetic algorithm; Nutritional value; Particle swarm optimization

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Inteligencia Artificial / Ácidos Grasos Insaturados Límite: Animals Idioma: En Revista: Environ Sci Pollut Res Int Asunto de la revista: SAUDE AMBIENTAL / TOXICOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: India Pais de publicación: Alemania

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