Journal Article

·2012

Construction of Predictive Models to Describe Apparent and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro – Fuzzy Inference System (ANFIS) and Artificial Neural Networks (ANN)

Mustafa Tahsin Yılmaz YTU , Safa Karaman , Ahmed Kayacıer , Mahmut Doğan , Hasan Yetim

Food Biophysics

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Adaptive neuro fuzzy inference system Mean squared error Coefficient of determination Artificial neural network Viscosity Inference system Mathematics Approximation error Mean absolute percentage error Biological system Statistics Artificial intelligence Fuzzy logic Fuzzy control system Computer science Thermodynamics Physics Biology

Subject Areas

Meat and Animal Product Quality ·Animal Science and Zoology ·Life Sciences
Spectroscopy and Chemometric Analyses ·Analytical Chemistry ·Physical Sciences
Advanced Chemical Sensor Technologies ·Biomedical Engineering ·Physical Sciences

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