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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Thermophysical properties prediction of brown seaweed (Saccharina latissima) using artificial neural networks (ANNs) and empirical models

Praveen Kumar Sappatia Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USAView further author information

Balunkeswar Nayaka Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USACorrespondence[email protected]
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G. Peter VanWalsumb Chemical and Biomedical Engineering, University of Maine, Orono, ME, USAView further author information

Pages 1966-1984 | Received 01 Jul 2019, Accepted 06 Nov 2019, Published online: 09 Dec 2019

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https://doi.org/10.1080/10942912.2019.1691588
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Citations (5)

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Articles from other publishers (5)

Akeem Mohammed, Keeran Ward, Koon-Yang Lee & Valerie Dupont. (2023) The environmental impact and economic feasibility assessment of composite calcium alginate bioplastics derived from Sargassum . Green Chemistry 25:14, pages 5501-5516.
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Carla R.V. Coelho, Gregory Peters, Jingnan Zhang, Bovie Hong, Mehdi Abdollahi & Ingrid Undeland. (2022) A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient. Future Foods 6, pages 100194.
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Marthe Jordbrekk Blikra, Dagbjørn Skipnes & Torstein Skåra. (2022) On the use of pulsed electric field technology as a pretreatment to reduce the content of potentially toxic elements in dried Saccharina latissima. LWT 169, pages 114033.
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Brian F Snyder. (2022) Biomass slurry fracture injection as a potential low-cost negative emissions technology. Environmental Research Letters 17:2, pages 024013.
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Matheus B. Braga, Tiago D. Martins, Vitor C. A. Louzi, Rafael L. Giannella, Vitor K. Fujita & Sandra C. S. Rocha. (2021) Spouted bed drying of milk–blackberry mixture: Material thermal properties and process energy aspects. Journal of Food Process Engineering 44:5.
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