Results 251 to 260 of about 793,163 (329)

A High‐Precision Dynamic Movement Recognition Algorithm Using Multimodal Biological Signals for Human–Machine Interaction

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, Gang Ma, Zelin Chen, Yiming Ouyang, Hu Jin, Shiwu Zhang   +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, Md. Alif Sheakh, Mst. Sazia Tahosin, Md. Zahid Hasan, Taslima Ferdaus Shuva, Touhid Bhuiyan, Muhammad Ali Abdullah Almoyad, Nabil Anan Orka, Md. Tanvir Rahman, Risala Tasin Khan, M. Shamim Kaiser, Mohammad Ali Moni   +11 more
wiley   +1 more source

Norwegian consumption of plant-based meat analogues

Food Quality and Preference
Sarah Wangui Muiruri, Anna Birgitte Milford, Kyrre Rickertsen   +2 more
openaire   +1 more source

Meat analogues, the new outbreak-free?

Lopes, Diana, Mata, Beatriz, Bastos. Beatriz, Ferreira, Cátia, Silva, Elen, Silva, Joana, Antunes, Patrícia   +6 more
openaire   +1 more source

Disentangling processing effects of meat analogue extrusion

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Multi-scale approach: Structure–texture relationship of meat and meat analogues

Physics of Fluids
Plant-based meat analogues are considered a sustainable substitute for meat. However, the current attempts to reproduce the visible fibrous structure on a macro scale (1 mm) have not yet achieved the desired texture properties. The role of the meso-scale
Elle Ina Wilhelm, Luiza Fritzsche, C. Hundschell, T. Vilgis, David Olivier Schmelzeisen, A. Wagemans   +5 more
semanticscholar   +2 more sources

Meat analogues: Health promising sustainable meat substitutes

Critical Reviews in Food Science and Nutrition, 2016
There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction
Pavan, Kumar, M K, Chatli, Nitin, Mehta, Parminder, Singh, O P, Malav, Akhilesh K, Verma   +5 more
openaire   +2 more sources

Meat analogues, the Canadian Meat Industry and the Canadian consumer

Meat Science, 2022
This paper reviews current information on meat analogues in the context of the Canadian Meat Industry and consumer. In Canada, plant-based meat analogues are widely available and their consumption is targeted to surge, while the potential for cultured meat remains questionable as many technical, economic, food safety and consumer acceptance issues are ...
openaire   +2 more sources

Dietary purines in vegetarian meat analogues

Journal of the Science of Food and Agriculture, 2010
AbstractBACKGROUND: The meat alternatives market offers a wide range of products resembling meat in taste, flavour or texture but based on vegetable protein sources. These high protein–low purine foods may find application in a low purine or purine‐free diet, which is sometimes suggested for subjects with increased serum urate levels, i.e ...
Jaroslav, Havlik, Vladimir, Plachy, Javier, Fernandez, Vojtech, Rada   +3 more
openaire   +2 more sources

Nutritional and Sensory Properties of Meat Analogues: A Current Overview and Future Considerations.

Journal of Agricultural and Food Chemistry
For centuries, meat has been a staple in the human diet, cherished for its rich protein content, vitamins, appealing texture, and umami flavor. The future supply is, however, tenuous as the global population continues to grow. Additional issues regarding
Leonie Cora Juhrich, Miriam Grosse, Johanna Mörlein, P. Bergmann, H. Zorn, M. Gand   +5 more
semanticscholar   +1 more source