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Updated: May 27, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

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通过超声波辅助同质化,通过利用基于遗传算法的反向传播神经网络,对古吉果饮料的先进稳定性预测和机制研究

Qun Yu1, Xunyang Huang1, Liuping Fan1

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.

Food chemistry
|April 10, 2025
PubMed
概括

结合超声波和同质化 (US-HPH) 技术通过减少颗粒大小和保留活性成分来稳定阴的果饮料 (CGB). 这种创新方法提高了CGB在较低压力的稳定性.

关键词:
在GA-BP神经网络中,戈吉饮料是一些饮料.高压均化高压均化稳定的稳定性 稳定的稳定性超声波超声波是指超声波的使用.

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