Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces
dc.contributor.author | Leiva-Valenzuela, Gabriel A. | |
dc.contributor.author | Mariotti, Maria | |
dc.contributor.author | Mondragon, German | |
dc.contributor.author | Pedreschi, Franco | |
dc.date.accessioned | 2025-01-23T21:21:22Z | |
dc.date.available | 2025-01-23T21:21:22Z | |
dc.date.issued | 2018 | |
dc.description.abstract | This research tested furan classification models in fried matrices based on the pattern recognition of images. Samples were fried at 150, 160, 170, 180, and 190 degrees C for 5, 7, 9, 11, 13, and 30 min. Furan was measured by GC-MS. Corresponding images were acquired and processed to extract 2175 chromatic and textural features. Principal component analysis was used to reduce features to 8-12 principal components. In parallel, sequential forward selection coupled with linear discriminant analysis (LDA) was the best strategy to select only 5-7 features. LDA was the best classifier with 91.39-97.60% recognizing above 113 mu g/kg and 69.54-83.80% to classify images from class 1 (0-38 mu g/kg) from class 2 (39-113 mu g/kg). Also, support vector machine recognized 87.71-96.74% of class 3 (114-398 mu g/kg) from class 4 (399-646 mg/kg). The technique may be used to detect high amount of furan in fried starchy matrices. (C) 2017 Elsevier Ltd. All rights reserved. | |
dc.description.funder | FONDECYT | |
dc.fuente.origen | WOS | |
dc.identifier.doi | 10.1016/j.foodchem.2017.06.095 | |
dc.identifier.eissn | 1873-7072 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2017.06.095 | |
dc.identifier.uri | https://repositorio.uc.cl/handle/11534/101227 | |
dc.identifier.wosid | WOS:000408740200087 | |
dc.language.iso | en | |
dc.pagina.final | 725 | |
dc.pagina.inicio | 718 | |
dc.revista | Food chemistry | |
dc.rights | acceso restringido | |
dc.subject | Non-enzymatic browning | |
dc.subject | Starchy foods | |
dc.subject | Image processing | |
dc.subject.ods | 03 Good Health and Well-being | |
dc.subject.odspa | 03 Salud y bienestar | |
dc.title | Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces | |
dc.type | artículo | |
dc.volumen | 239 | |
sipa.index | WOS | |
sipa.trazabilidad | WOS;2025-01-12 |