Results 41 to 50 of about 968,122 (278)

Robust learning under clean-label attack

CoRR, 2021
We study the problem of robust learning under clean-label data-poisoning attacks, where the attacker injects (an arbitrary set of) correctly-labeled examples to the training set to fool the algorithm into making mistakes on specific test instances at test time.
Avrim Blum, Steve Hanneke, Jian Qian, Han Shao 0001   +3 more
openaire   +4 more sources

Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers

Antioxidants, 2020
Clean labelling refers to consumers’ desire for manufacturers to be more transparent in the way their products are made and sourced. Natural antioxidants (spices, herbs, fruits, or vegetables) have been proven to offer the same functionality as their ...
Lorena Martínez-Zamora, Gaspar Ros, Gema Nieto   +2 more
doaj   +1 more source

Production of Clean-Label Starch Using Physically Treated Starch Blending and Its Application as a Xanthan Gum Substitute [PDF]

Food Science and Biotechnology
Yong-Ro Kim
exaly   +2 more sources

Clean vs dirty labels: Transparency and authenticity of the labels of Ceylon cinnamon

PLOS ONE, 2021
Ceylon cinnamon, which was regarded as a luxury spice during ancient times, has been consumed for its medicinal properties and health benefits for thousands of years. For centuries, Arabian traders controlled the European cinnamon trade through limited supplies from a country which they did not reveal.
Devarahandhi Achini Melda De Silva, Renda Kankanamge Chaturika Jeewanthi, Rajapakshage Heshani Navoda Rajapaksha, Weddagala Mudiyanselage Tharaka Bilindu Weddagala, Naoki Hirotsu, Bun-ichi Shimizu, Munasinghe Arachchige Jagath Priyantha Munasinghe   +6 more
openaire   +4 more sources

Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

Food Science of Animal Resources, 2021
Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to ...
Hae In Yong, Tae-Kyung Kim, Hee-Don Choi, Hae Won Jang, Samooel Jung, Yun-Sang Choi   +5 more
doaj   +1 more source

Impact of Ferment Processing Parameters on the Quality of White Pan Bread

Applied Sciences, 2021
A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a ...
Yulia Borsuk, Lindsay Bourré, Kasia McMillin, Elaine Sopiwnyk, Stuart Jones, Adam Dyck, Linda Malcolmson   +6 more
doaj   +1 more source

Clean label fresh sausage: characteristics throughout its shelf life [PDF]

Scientia Agricola
Consumers are increasingly demanding meat products that are natural and synthetic additive-free. This study aimed to develop a fresh pork sausage without synthetic additives and to evaluate the effects of this formulation on its physicochemical ...
Paula Regina Rabelo Sbardelotto, Marina Leite Mitterer-Daltoé, Evellin Balbinot-Alfaro, Alfredo Jorge Costa Teixeira, Alexandre da Trindade Alfaro   +4 more
doaj   +1 more source

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities’ Dynamics and Quality Parameters of a Fermented Meat Sausage Model

Biology, 2023
Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as ‘natural’, ‘sustainable’, and ‘clean label’.
Norton Komora, Cláudia Maciel, Joana Isidro, Carlos A. Pinto, Gianuario Fortunato, Jorge M. A. Saraiva, Paula Teixeira   +6 more
doaj   +1 more source

Emerging ingredients for clean label products and food safety [PDF]

Brazilian Journal of Food Technology
Emerging markets comprise different healthy food products, such as functional foods including grains, fruits, and vegetables; foods for people with dietary restrictions; foods with clean labels, plant-based and organic ingredients, as well as ingredient ...
Elizabeth Harumi Nabeshima, Paulo Eduardo da Rocha Tavares, Ana Lúcia da Silva Corrêa Lemos, Sílvia Cristina Sobottka Rolim de Moura   +3 more
doaj   +1 more source

Improving Text Classification Accuracy by Training Label Cleaning [PDF]

ACM Transactions on Information Systems, 2013
In text classification (TC) and other tasks involving supervised learning, labelled data may be scarce or expensive to obtain. Semisupervised learning and active learning are two strategies whose aim is maximizing the effectiveness of the resulting classifiers for a given amount of training effort.
Esuli A, Sebastiani F
openaire   +3 more sources