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Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment

Resumen/Descripción – provisto por la editorial

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Palabras clave – provistas por la editorial

sensory; physicochemical measurements; artificial neural networks; near infra-red spectroscopy; wine quality; machine learning modeling; weather; consumer acceptance prediction; data fusion; emotion recognition; facial expression recognition; galvanic skin response; machine learning; neural networks; sensory analysis; avocado; cultivars; preference mapping; sensory evaluation; sensory descriptive analysis; consumer science; unifloral honeys; botanical origin; physicochemical parameters; classification; natural language processing; deep learning; sensory science; flavor lexicon; long short-term memory; n/a