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Advanced Intelligent Systems, Volume 7, Issue 3, March 2025.This article describes a multimodal fusion data acquisition and processing system about electromyography for dynamic movement recognition and bioelectrical impedance for key posture recognition. In addition, a new dynamic–static fusion algorithm strategy is designed.
Chenhao Cao +5 more
wiley +1 more source
A Hybrid Transfer Learning Framework for Brain Tumor Diagnosis
Advanced Intelligent Systems, Volume 7, Issue 3, March 2025.A novel hybrid transfer learning approach for brain tumor classification achieves 99.47% accuracy using magnetic resonance imaging (MRI) images. By combining image preprocessing, ensemble deep learning, and explainable artificial intelligence (XAI) techniques like gradient‐weighted class activation mapping and SHapley Additive exPlanations (SHAP), the ...
Sadia Islam Tonni +11 more
wiley +1 more source
Quality characteristics of meat analogs with bracken powder
Food Engineering ProgressThis study explored the potential of bracken powder as a substitute for textured vegetable protein (TVP) in meat analogs during frozen storage (-18°C for 3 months). The color, texture, antioxidant properties, and sensory attributes of patties with
Heeyeon Choi, S. Park, Yeon-Ji Jo
semanticscholar +2 more sources
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Meat analogs: Protein restructuring during thermomechanical processing
Comprehensive Reviews in Food Science and Food Safety, 2021Abstract Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure.
Akashdeep Singh Beniwal +4 more
openaire +2 more sources
COMPARATIVE DYNAMIC SENSORY PROFILE OF MEAT AND PLANT-BASED MEAT ANALOGS
LWTL. S. Olegário +4 more
semanticscholar +2 more sources
Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations
Biomaterials, 2022Due to environmental and ethical concerns, meat analogs represent an emerging trend to replace traditional animal meat. However, meat analogs lacking specific sensory properties (flavor, texture, color) would directly affect consumers' acceptance and purchasing behavior.
Yan Ping Chen +3 more
openaire +2 more sources
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs
Annual Review of Food Science and Technology, 2022To increase the appeal of plant protein–based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs.
Jovan, Ilić +4 more
openaire +2 more sources
Critical Reviews in Food Science and Nutrition, 2013
The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when ...
O P, Malav +3 more
openaire +2 more sources
The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when ...
O P, Malav +3 more
openaire +2 more sources
Critical reviews in food science and nutrition
Plant-based meat analogs (PBMAs) are promising substitutes for balancing the global supply and demand of meat products. The urgent necessity of a meat-like flavor becomes prominent owing to the aroma and taste defects of plant-based meat analogs, which ...
Huan Zhan +7 more
semanticscholar +1 more source
Plant-based meat analogs (PBMAs) are promising substitutes for balancing the global supply and demand of meat products. The urgent necessity of a meat-like flavor becomes prominent owing to the aroma and taste defects of plant-based meat analogs, which ...
Huan Zhan +7 more
semanticscholar +1 more source
Sustainable utilization of spent coffee grounds in low-moisture meat analogs
Food Science and PreservationThis study explored the physicochemical properties of low-moisture meat analogs supplemented with spent coffee grounds (SCGs). A base mixture comprising 50% soy protein isolate, 40% wheat gluten, and 10% corn starch was prepared, with SCGs added at ...
Hojin Jung, Yoseob Han, Bon-Jae Gu
semanticscholar +1 more source