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Updated: Jan 7, 2026

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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一个机器学习模型来重新定义面包产品的保质期概念:PDO酸面粉作为技术保存模型

Andrea Marianelli1, Cecilia Akotowaa Offei1,2, Monica Macaluso1

  • 1Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.

Foods (Basel, Switzerland)
|December 30, 2025
PubMed
概括

使用统计和机器学习 (ML) 模型的客观方法可以准确预测面包的保质期 (SL). 这种方法通过优化储存温度和改造大气包装来显著扩展SL,识别实时质量控制的关键化学因素.

关键词:
这是一种计算式计算.数据驱动的数据驱动.发酵 发酵 发酵 发酵微观结构的微观结构优化的优化优化优化.预测 预测 预测 预测稳定的稳定性 稳定的稳定性可持续性 可持续性 可持续性

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